Starters French Onion Soup with gruyere cheese and thyme croutons (v) Warm Duck confit, Smoked Duck and Lentil salad with French beans, baby leaves, Clementine and walnut dressing Mixed fried Seafood platter with pimento peppers, rocket leaves, Maldon salt and lime aioli Hot Smoked Salmon with marinated Beetroots, Chicory, Polenta croutons, crisp capers and horseradish crème fraiche Pressed Ham hock, Foie Gras and Pistachio Terrine with pickles, onion marmalade & brioche toast Caramelised shallot tarte tatin with goats cheese mousse, poached fig, pomegranate and petit salad (v) Main Courses Roast Magret of Duck with creamed Dauphinoise potatoes, braised cinnamon red cabbage, sultanas and dried apricot jus Saltimbocca of parmesan crusted Cod wrapped in Parma ham with medallion potatoes, saffron cauliflower and crayfish veloute ‘Steak & Frites’ Chargrilled Ribeye with frites, maitre’d butter and fresh salad (please specify the cooking temperature) Whole Lemon Sole meuniere with saffron potatoes, toasted almonds, caper and parsley butter Twice baked Pork Belly with Colcannon mash, Kabanos sausages, sauerkraut and five spiced apple gravy ‘Tartiflette’ Savoyarde potato, Onion and Wild mushroom gratin with reblochon cheese, crunchy salad and pickles (v) Roast Butternut squash, Spinach, Bleu d‘Auvergne and pine nut Strudel with wild mushroom, raisin and nutmeg cream (v) Desserts Coffee Liqueur Chocolate Mousse Raspberry and white chocolate Crème Brulee Cherry and Almonds crumble with vanilla ice cream Grandma Jen’s Christmas Pudding Trifle Moreish Banoffee Pie Date and Apricot Sticky toffee pudding with ice cream Fromage with crackers and quince jam All starters served with basket of French bread and all main courses with selection of fresh vegetables to share. There will be 12.5% service charge added to your bill. (v) denotes vegetarian dishes. ‘Paris’ Christmas Menu - Three Courses £25.90 (Available for Lunch & Dinner) BRASSERIE
Transcript
StartersFrench Onion Soup with gruyere cheese and thyme croutons (v)
Warm Duck con�t, Smoked Duck and Lentil salad with French beans, baby leaves, Clementine and walnut dressing
Mixed fried Seafood platter with pimento peppers, rocket leaves, Maldon salt and lime aioli
Hot Smoked Salmon with marinated Beetroots, Chicory, Polenta croutons, crisp capers and horseradish crème fraiche
Pressed Ham hock, Foie Gras and Pistachio Terrine with pickles, onion marmalade & brioche toast
Caramelised shallot tarte tatin with goats cheese mousse, poached �g, pomegranate and petit salad (v)
Main CoursesRoast Magret of Duck with creamed Dauphinoise potatoes, braised cinnamon red cabbage, sultanas and dried apricot jus
Saltimbocca of parmesan crusted Cod wrapped in Parma ham with medallion potatoes, sa�ron cauli�ower and cray�sh veloute
‘Steak & Frites’ Chargrilled Ribeye with frites, maitre’d butter and fresh salad (please specify the cooking temperature)
Whole Lemon Sole meuniere with sa�ron potatoes, toasted almonds, caper and parsley butter
Twice baked Pork Belly with Colcannon mash, Kabanos sausages, sauerkraut and �ve spiced apple gravy
‘Tarti�ette’ Savoyarde potato, Onion and Wild mushroom gratin with reblochon cheese, crunchy salad and pickles (v)
Roast Butternut squash, Spinach, Bleu d‘Auvergne and pine nut Strudel with wild mushroom, raisin and nutmeg cream (v)
DessertsCo�ee Liqueur Chocolate Mousse
Raspberry and white chocolate Crème Brulee
Cherry and Almonds crumble with vanilla ice cream
Grandma Jen’s Christmas Pudding Tri�e
Moreish Bano�ee Pie
Date and Apricot Sticky to�ee pudding with ice cream
Fromage with crackers and quince jam
All starters served with basket of French bread and all main courses with selection of fresh vegetables to share.There will be 12.5% service charge added to your bill. (v) denotes vegetarian dishes.
‘Paris’ Christmas Menu - Three Courses £25.90(Available for Lunch & Dinner)
BRASSERIE
StartersRoasted Tomato Soup with basil cream, cayenne oil and toasted pumpkin seeds (v)
Hot Smoked Salmon with pickled Beetroots, Chicory, Polenta croutons, crisp capers and fresh horseradish crème fraiche
Pressed Ham hock, Foie Gras and Pistachio terrine with pickles, onion marmalade & brioche toast
Caramelised Shallot tarte tatin with goats cheese mousse, poached �g, pomegranate and petit salad (v)
Escargot style grilled mussels in Pernod, garlic and parsley butter with parmesan crumbs
Main CoursesSlow Braised Beef Bourguignon in rich red burgundy with roots vegetables, pearl onions and colcannon mash
Seabass “En Papiolette” with Jerusalem artichokes, Prawns, fennel and tarragon shell �sh bisque
Roulade of Roast Turkey, Panchetta and Chestnut stu�ng with roasted glazed vegetables, chipolatas & red prune gravy
Grilled �llet of Salmon with Lyonnaise potatoes, minted pea and crab fritters, zesty lemon hollandaise & keta Caviar
Roast Butternut squash, Spinach, Bleu d‘Auvergne and pine nut Strudel with wild mushroom, raisin and nutmeg cream (v)
DessertsMoreish Bano�ee Pie
Cherry and Almond crumble with vanilla ice cream
Grandma Jen’s Christmas Pudding Tri�e
Date and Apricot Sticky pudding with hot to�ee sauce and ice cream
Fromage with crackers and quince jam
All starters served with basket of French bread and all main courses with selection of fresh vegetables to share.There will be 12.5% service charge added to your bill. (v) denotes vegetarian dishes.
‘Lyon’ Christmas Menu - Three Courses £19.90(Available for Lunch only)
BRASSERIE
Booking your Christmas Party 2013
Dear Guests,
Thank you for enquiring about our Christmas 2013 Menu. We are delighted to see that many of you are returning to dine
with us year after year. We have two menus available for this year; Paris Menu for Lunch & Dinner and Lyon menu for
Lunch only
We will require you to pay (within a week) a deposit of £10 per person to con�rm your booking and this will be deducted
from your �nal bill on the day. This deposit is non-refundable but however should the number of people �uctuate slightly
(1 or 2 people) and if you communicate this with the restaurant early enough; we might - at Manager’s discretion
- accommodate for the situation.
The deposit can be paid by company cheque, credit card (over the phone or in person) or cash in person. Please try to
avoid our lunch rush (12.30-14.30) for the queries and deposit payments when possible. We do o�er a possibility of
pre-ordering prior to your arrival at the restaurant as long as everybody remembers what they have ordered on the day :))
We would also like to advise you that, dates closer to Christmas might have a number of seating and time restrictions
imposed on them (depending on the size of your party) as understandably those dates are high in demand.
For all further information, queries and any dietary requirements for your Christmas reservations
please contact our manager Lawrence on 020 7734 5976
We look forward hearing from you in the near future.
Prix Fixe Brasserie 39 Dean Street Soho London W1D 4PU Tel: 020 7734 5976 www.prixfixe.net [email protected]
