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À la carte menu

Starters  
Soupe de poisson , rouille, gruyere et croutons
9.75
Endive, Mimolette and Marcona almond 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, wild mushroom and croutons, roast pumpkin and beurre blanc 19.50
Skate, piperade and chorizo 19.50
Rump of lamb, Soubise sauce, Jerusalem artichokes and persillade crumbs 21.50
Veal kidneys, Roquefort butter and pomme purée 17.50
Roast partridge, Brussel sprouts with chestnuts & bacon, juniper sauce 19.50
Baked aubergine, pistou crust, Tarbais beans 14.50
Duck confit, black cabbage and quince 16.50

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
Tête de veau, sauce ravigote 17.75

Crème Caramel 6.50
Petit pot au chocolat 6.75
Pineapple carpaccio, passion fruit dressing & coconut sorbet 8.50
Colonel
(Lemon sorbet served with a shot of chilled Stolichnaya vodka)
8.50
Clafoutis aux griottines, creme anglaise
ou flambé a l'eau de vie
8.50
11.50
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

Ratafia de Champagne, Glass 10cl 9.50

J. Dumangin

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

Médaille d’or Paris 2011 

SPECIALS

Lincolnshire smoked eel, wilted Bayonne ham,

crèpe parmentier and horseradish 12.50

Half a dozen Carlingford Lough rock oysters 16.50

Andouillette de Troyes “AAAAA”

Béarnaise sauce and pommes frites 16.50


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 £60.00 for two
Aberdeen Angus from Scotland, hung for 37 days
Autumn 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)

Roast pumpkin soup

Bayonne ham and Comté croquettes

Boquerones, radish, shallot, caper and parsley salad

________

Feather blade steak, lentils, kale and grain mustard sauce

Fillet of mullet, cauliflower, January King cabbage, almonds and capers

________

Crème caramel ice cream and madeleines

Floating islands

Bleu des Causses

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