Wimbledon Sample Menus

STARTERS

MARINATED STONE BASS TARTARE
Cold tomato consommé, basil oil, pickled tomato
BRITISH CURED BRESAOLA AND
DINGLEY DELL CURED HAM
Tête de Moine, artichokes, rocket, pickled shimeji mushroom
BROWN PARIS MUSHROOMS
Sour onions, gooseberry, grissini (V)
CHILLED PEA VELOUTÉ WITH CUCUMBER SORBET
Pickled apricot (VE)


MAIN COURSES

LAKE DISTRICT LAMB CUTLET AND SLOW COOKED LAMB BELLY
Polenta finger, sweetcorn puree, samphire, braised baby onions, jus
MONKFISH VÉRONIQUE
Sea vegetables, Albert Bartlett pomme purée, keta caviar
CAULIFLOWER MOILEE WITH COCONUT
Black garlic, tomato & cumin gel (VE)


SEAFOOD PLATTER

Half a lobster, Bois Boudran sauce
Prawn Cocktail, Marie Rose sauce
Scallop ceviche, smoked Yuzu condiment
Torched chalkstream trout sashimi,
Espelette crème fraîche
Mussel and tomato salad, herb vinaigrette


DESSERTS

STRAWBERRY AND CREAM
Meringue, vanilla mousse, marinated strawberries, strawberry sorbet
70% CHOCOLATE CREAM
Poached cherries in kirsch, cherry soup, cherry sorbet
LEMON AND LIME BOMBE ALASKA
Lemon curd
COMPRESSED WATERMELON WITH COCONUT SORBET
Coconut jelly, mint (VE)



V = Vegetarian / VE = Vegan
Please make a member of staff aware of any food allergies or intolerances you may have.
* Please note that the above is a sample menu and is subject to change
 

CANAPES

Beetroot cured Kingfish, Beetroot Salad, Horseradish & Caviar

Poached Lobster, Fresh Pasta & Lobster Cream Brandy Sauce

Roast Spiced Duck, Braised Leg, Sunflower Puree & Port Jus

Vanilla Cream, Peach Compote & Sorbet, Raspberry Gel


CAFÉ ET PETITS FOURS

After you have enjoyed the tennis, we will be delighted to welcome you back to Le Gavroche at The Lawn


PLATEAU DE FROMAGES AFFINÉS

Selection of French & British Cheese


ASSIETTE DU CHEF

A Selection of the Chef's Favourite Desserts

V = Vegetarian / VE = Vegan
Please make a member of staff aware of any food allergies or intolerances you may have.
* Please note that the above is a sample menu and is subject to change  

LUNCH MENU


SNACKS

Chicken Liver Choux
Cheese & truffle sable (V)
Potato puff, balsamic vinegar (VE)
Tuna tartare tart


MAINS

Iberico pork skewer, chimichurri, Aji Amarillo emulsion
Sweet onion tortellini & roast garlic cream, pickled onions (V)
Miso aubergine, quinoa, kale, broccoli & cucumber salad with salted lemon dressing (VE)
Rainbow trout, soy glaze, citrus, butter emulsion, trout roe, herbs
Beetroot salad, everything bagel, goats cheese mouse (V)
Scallop, peach & Kosho
Isle of White tomato, pickled onion, basil, olive oil & caviar


DESSERTS

Chocolate mousse, mascarpone & chocolate crunch
Lemon meringue tart
Roasted peach soft serve with English raspberry conserve



AFTERNOON TEA MENU

Baby spinach, tomato, and feta mini tartlet (V)
Sausage roll with pickle gel
Prawn & horseradish roll
Bacon, lettuce & tomato sandwich
Cheddar ploughman sandwich
Carrot cake (VE)
Lemon drizzle (V)
Chocolate & blood orange tart (VE)
Strawberries & cream (V)



(VE) Vegan / (V) Vegetarian
Please make a member of staff aware of any food allergies or intolerances you may have.
* Please note that the above is a sample menu and is subject to change

 

AMUSE

EGGS N SOLDIERS
Toasted brioche, crème fraiche, egg yolk puree
BREAD
Milk Bread, brown butter and pumpkin seed houmous


STARTER

BEETROOT TERRINE (VE)
Horseradish gel, pickled mustard seeds, balsamic
CHICKEN LIVER PARFAIT
Brioche, black olive tapenade
BLUE FIN TUNA
Watermelon jelly, calamansi and coconut jus, ponzu
TROUT
Leek and potato velouté, sorrel


MAIN COURSE

ROASTED CAULIFLOWER (VE)
Raisin and caper puree, crispy capers, lovage salsa
NATIVE LOBSTER
Spelt, carrot, lobster bisque and citrus
COD LOIN
Anchovies, courgette tart fine, lemon puree, basil, sherry fish sauce
BEEF
Cep puree, potato and ox-cheek terrine, black truffle, watercress


DESSERT

STRAWBERRY
Mascarpone mousse, sweet cicely, white chocolate, lemon balm oil
MERINGUE
Peach puree, peach yoghurt
CHOCOLATE (VE)
Cherry brandy puree, cherry sorbet
LEMON TART
Vanilla cream, Earl grey


CHEESE

BRITISH ARTISAN CHEESE PAIRING
Served with homemade cheese biscuits, conserves and fruits



V = Vegetarian / VE = Vegan
Please make a member of staff aware of any food allergies or intolerances you may have.
* Please note that the above is a sample menu and is subject to change


CANAPES

Baked cheddar Gougère, Isle of Wight Gallybagger, summer truffle
Native lobster claw, pea bellini, Exmoor caviar
Potato rosti, tatar of Isle of wight lamb, rose harissa
Watercress tart, black olive crumb, feta (V)


STARTERS

SUTTON HOO POACHED CHICKEN
Isle of Wight black garlic, Summer Vegetable Fricassee, Roast Chicken Sauce
HAND DIVED SCALLOP CEVICHE
Finger Lime, English Peach, Marigold
WATERMELON TATAKI
Citrus ponzu, Crispy Leeks, Purple Shiso (V)


MAINS

ISLE OF WIGHT GRAFFITI AUBERGINE
Jalapeno & Tomato Salsa, crispy Brassica, Miso and onion sauce (V)
NATIVE LOBSTER TAIL SALAD
Heritage Arreton Vally Cauliflower Cous-Cous, Marinated Fennel, Tomato and dill Essence
POACHED TURBOT
Fowey Mussels, Clams, Celeriac, Arreton Valley Rainbow Chard, Café de Paris Butter Foam
VENISON LOIN
Carrot, Venison Bacon Jam, Potato Rosti, Roscoff Onion, Arreton Valley Hispi Cabbage, venison Jus


DESSERTS

PIMM’S TRIFLE
Set vanilla bean custard, Pimm's jelly, orange & Olive oil sponge, Chantilly cream
BURNT BASQUE CHEESECAKE
Ginger sponge, passionfruit, caramelised banana, banana ice cream
DARK CHOCOLATE & ESPRESSO TART
English Cherries, Oat milk Ice-cream (V)



V = Vegetarian / VE = Vegan
Please make a member of staff aware of any food allergies or intolerances you may have.
* Please note that the above is a sample menu and is subject to change