Embassy

Starters

- Chicken ballotine, sauce gribiche
- Chilled pea and mint soup, ham hock croquette
- Caesar salad

Main Courses

- Pan-fried sea bass, fresh minestrone pesto (£2.25 supplement)
- Roast rib-eye of beef, fried egg, garlic and parsley butter
- Potato and asparagus mille-feuille, poached egg, chive and tomato beurre blanc

Desserts

- Peach pithiviers, sauternes ice cream
- Prune and armagnac parfait, chestnut mascarpone
- Gubeen, selection of biscuits

Starters

- Sauté sea scallops, asparagus and sauternes £14.25
- Chilled watercress soup, langoustine, baby spinach £8.95
- Venison bresaola, rosemary and beetroot, honey vinaigrette £11.95
- Roast foie gras, celeriac and apple salad, fig chutney £14.50

Other starters are available.

Main Courses

- Steamed lobster and spring vegetables miso broth £23.95
- Poached fillet of salmon and halibut, baby spinach cucumber, caviar sauce £21.50
- Sauté curried John Dory, jersey royals sorrel, pea veloute £18.50
- Best end of lamb, warm cabernet sauvignon dressing plum tomatoes and broad beans £19.50
- Breast of corn fed chicken, celery and lemon thyme risotto dried tomato and shallot jus gras £17.95
- Fillet of beef, pomme anna, new season garlic, roasting juice £21.95

Other main courses are available.

Desserts

- Cold coffee and walnut fondant £6.50
- Baked egg custard, nutmeg ice-cream £6.50
- Summer berry pavlova, vanilla cheesecake cream £6.50
- Blueberry souffle, lemon curd ice-cream £6.50

Other desserts are available.

Starters

Sea scallops and miso, spring onions, bok choi
Cod brandade, green bean and olive salad, sauce romesco
Loch fyne organic smoked salmon, sevruga caviar and warm blini (supplement £8)
Tagliatelle of cornish crab, chilli and coriander, crème fraiche
Jerusalem artichoke and salsify soup, roast shallots and rocket
Bayonne ham and celeriac salad, roast red chicory
Foie gras and chicken terrine, pear chutney, toasted brioche
Carpaccio of venison, pickled red cabbage, honey and shallot dressing
Aged feta cheese, slow roast tomatoes, avocado and caramelised walnuts

Main Courses

Roast monkfish and white bean cassoulet, fennel, bouillabaisse sauce
Sautéed fillet of hake, champ potato, creamed cabbage, caramelised cepes and shallots
Cornish cod, roast butternut squash and aged balsamic risotto, rocket beignets
Risotto of roast celeriac, cepes and parsley, parmesan
Roast corn fed chicken, baby spinach, broad beans and morels
Breast of pheasant dauphinois, sprout leaves and chestnuts, roasting juices
Rump of welsh lamb, warm sweet and sour aubergine, dried tomato and shallot
Fillet of Aberdeen Angus beef, caramelised carrots, braised celery and truffles (available with foie gras for supplement £10)

Desserts

Egg custard tart, prune and armagnac
Chocolate fudge cake, orange sorbet
Steamed fig sponge, mulled wine ice cream
Christmas plum pudding and winter fruits, rum sabayon
Cherry and amaretto tart, clotted cream and ice cream

Starters

- Andalucian white gazpacho soup, muscatel grapes and celery
- Carpaccio of beef fillet, pickled mushrooms, poached egg and herb dressing
- Organic salmon sashimi and sweet pickled ginger
- Dressed Cornish crab, gazpacho sauce
- Tuna spring roll, seaweed, teriyaki sauce
- Warm goats cheese and slow roast tomatoes, peppers and avocado
- Salad of endives and green beans, sweet soya and sesame oil, chilli and coriander

Main Courses

- Roast halibut, black noodles and Cornish crab (supp. £5.00 pp)
- Sautéed lemon sole, clams and brown shrimps, crushed potatoes, lemon and parsley
- Fillet of beef and roast lobster, herb butter (supp. £10.00 pp)
- Corn-fed chicken, pickled red cabbage and jersey fondants, warm jus vinaigrette
- Roast rump of lamb, sweet and sour aubergines, and warm merlot dressing
- Roast pork belly, bramley apples, and calvados jus
- Barbary duck, roast turnips and dates, port shallot jus
- Pea and wild mushroom risotto

Desserts

- Banana panacotta, mango and spiced pineapple
- Egg custard tart, poached plums
- Dark chocolate and coffee torte
- Peach melba, candy floss
- Selection of cheese from the British Isles, handmade bread and biscuits, chutney (supp £2.50)

Starters

Cod brandade, avocado
Salmon and oyster tartare
Bressola, celeriac remoulade
Smoked chicken and wild mushroom
Mixed fish and vegetable sushi (supplement. £2.50)
Chicken liver parfait, red onion marmalade
Beef carpaccio, tomato and parmesan
Goats cheese tart, roast tomatoes
Smoked salmon bagel
Anchovy sticks

Main Courses

Vegetable spring rolls
Fish and chips, tartare sauce
Prime beef burgers
Sea scallops and panchetta, bois boudran (supplement £2.00)
Brochette of marinated lamb, yoghurt and cucumber dip
Roast tiger prawns, sweet soya chilli & coriander
Wild mushroom and marscarpone tart
Smoked haddock and leek tartlets
Black pudding and apple flutes

Starters

Assorted smoked and cured meats, chutney
Smoked salmon and sweet pickled cucumber, shallots and capers
Beef carpaccio, sun blushed tomatoes and shallots, wild rocket salad
Selection of cold meats, roast sirloin, loin of pork and honey roast ham
Lobster, tiger prawns and oysters, mayonnaise and lemon (supp. £15.00pp)
Seared loin of yellow fin tuna, nicoise garnish

Main Courses

Braised beef and kidney pie
Corn-fed roast chicken, vin jeane
Roast salmon vierge, olive oil, tomato, shallots and basil
Sautéed gnocchi, peas and broad beans, nut brown butter
Deep fried fillet of sole, sauce tartare

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Mixed leaf and herb salad
Marinated provencale vegetables, aged balsamic
Potato salad, spring onions, chives and crème fraiche
Cherry vine tomato and mozzarella, red onions
Cos and baby gem salad, caesar dressing
Curried coleslaw

Desserts

Chocolate tart
Pear and almond tart
Cranberry and walnut tart
Plum pudding, brandy sabayon, nutmeg clotted cream
Selection of british and french cheese, handmade biscuits (supplement £2.50)

Starters

Smoked salmon blinis, cream cheese and chives
Tart of blue goats cheese and leeks
Tuna tartar, coriander and sweet soya
Duck rolls, crispy vegetables, plum sauce
Smoked chicken and wild mushrooms, avocado

* * * *
Prime fillet beef burgers
Tiger prawns, spring onions, chilli and ginger
Fish and chips, tartar sauce
Selection of pizza
Lamb brochette, curried yoghurt and cucumber

Main Courses

Beef carpaccio, poached egg dressing, pickled wild mushrooms
Salmon gravadlax, beetroot and shallots
Warm goats cheese, slow roasted tomatoes, peppers and avocado

* * * *
Thai marinated chicken spring onions and red chilli
Roast cod, sauce vierge, tomatoes and olives
Sautéed gnocchi, asparagus and peas, nut brown butter, aged balsamic

Desserts

Plum pudding, marinated winter fruit
Mince pies
Buffet menu