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À la carte menu

Starters  
Chilled cucumber and dill soup
6.50
Tomato, borlotti bean, mint and goat’s cheese salad 8.50
Poached duck egg, leeks vinaigrette, deep fried snails & bacon, garlic butter 9.50
Smoked duck breast, French bean and girolle salad, anchovy dressing 8.50
Crab and prawn cocktail, Poilane crisps 12.50/21.50

Charcuterie  
Chorizo et Jesus du Pays Basque 7.00
Pâté de foie de volaille aux fines herbes 7.50
Bayonne ham, celeriac remoulade 11.00
Sélection de charcuterie de Noir de Bigorre
(jambon, ventrèche et saucisson from the Pyrenean black pig)
14.75
Ballotine of foie gras, Calvados jelly
and toasted brioche
13.50

Main Courses  
Tranche of plaice, samphire, beurre blanc and chives 19.50
Fillet of gilthead bream, artichokes à la Barigoule 17.50
Rump of spring lamb, ratatouille and oregano 21.50
Veal kidneys, Roquefort butter and pomme purée 17.50
A pair of roast quails, sauce vierge 19.50
Baked tomatoes, broad beans, basil and crème fraîche, panisse 14.50

House Dishes  
Warm garlic and saffron mousse with mussels 8.50
Calf’s brain, black butter and capers 9.00/17.50
Steak tartare 9.00/18.50 garni
Grilled rabbit, mustard sauce and smoked bacon 17.75
Grilled fillet steak, sauce Béarnaise or filet au poivre 29.50
Confit de canard, peas “à la Française” 16.50
Tête de veau, sauce ravigote 17.75

Crème Caramel 6.50
Petit pot au chocolat 6.75
Peach parfait, peach and mint salad 8.50
Colonel
(Lemon sorbet served with a shot of chilled Stolichnaya vodka)
8.50
Coupe de framboise
8.50
Vanilla Ice Cream, Hot Valrhona Chocolate Sauce 7.25
Pot de Crème de Vanille aux Pruneaux 6.75
La Fromagerie French Farmhouse Cheeses 9.50

Main courses are garnished  

Green or endive salads, French beans, minted new potatoes, Vichy carrots, pommes frites 4.00, pommes purée 4.50, creamed spinach and foie gras 6.50

No genetically modified products have been used on this menu. Some dishes may contain trace elements of nuts

 

Click here to download the menu as a pdf

 



Today's Specials

 

Apéritifs

Pousse Rapière 9.75

Anisette Gras 8.75

Cidre de Normandie Fournier Artisanal, Brut, Bottle 75cl 11.00

 

SPECIALS

Half a dozen 

Frenchman’s Creek rock oysters 16.50

Lincolnshire smoked eel, bacon and frisée salad, beurre blanc 12.50

Roast brill, sauce Bercy and buttered salsify 19.50

Roast grouse, bread sauce, foie gras toast and an Armagnac gravy 29.50


Provence fig salad, crème fraîche and piment d’Espelette sorbet 7.50

BEEF

Côte de boeuf, Béarnaise sauce

Hereford 78.50 for two

Prime Hereford from County Cork. Beautiful pastures give an

excellent fine grained and well marbled rib

that is hung for at least 35 days

 

Angus 52.00 for two

Aberdeen Angus from Scotland hung for 37 days

 

Summer lunch special 17.50

Grilled hanger steak, Béarnaise sauce,

pommes frites and a glass of wine(125ml


Prix Fixe

Prix fixe menu 17.75/19.50

Lunch and Dinner (until 7.30pm)

Chilled cucumber and dill soup

Salade Lyonnaise

Anchovy and tomato bruschetta

________

Jambon de Vendée, white beans, carrots and mustard

Mackerel, beetroot & apple remoulade, crab vinaigrette

________

Orange and caramel salad, Cognac Chantilly and madeleines

Sorbets

Bleu d’Auvergne

Wine Lists

We have an extensive wine list please click here

Interested in what the critics say? For reviews please click here

 
239 Brompton Road, London SW3 2EP | Reservations: 020 7584 4477