Sample Menus
Brasserie Prince
LUNCH & DINNER MENU
Starters
- Chilled gazpacho served with olive oil croutons & burrata £8.50
- Normandy onion soup £7.50
- Parisian gnocchi gratin made with cheese pâte à choux & béchamel sauce £8
- Sautéed frogs’ legs Provençal with garlic & parsley £12.50
- Scallop à la Parisienne £15
- Grandpa Benoit Roux’s country pâté with sourdough bread £13.50
- Chicken quenelle with a morel mushroom flavoured sauce £10.50
Main Courses
- Soft polenta with mushrooms, courgette & pine kernels £16.50
- Pearl barley risotto with green asparagus & morels £17.50
- Armoricaine monkfish with Camargue wild rice £20
- Fish stew Bouillabaisse style served with new potatoes and rouille crouton £25
- Dover sole meunière served on the bone with green asparagus £45
- Grilled lobster thermidor (half or whole) with sugar snap peas £25 / £49
- Coq au vin with tagliatelle pasta £18
- Roasted rack of lamb with herb crust & white beans à la Portugaise £19.50
- Steak tartare with parmesan served with French fries £27
- Beef rump steak maître d’hôtel with onion rings & French fries £19.50
- To share for two:
- Scottish rib of beef served with peas & broad beans, Bearnaise sauce £70
- Roasted challandais duck with gaufrette potatoes & orange sauce £65
Side Dishes
- Green leaf salad with vinaigrette maison £4.50
- Cauliflower gratin £4.50
- Seasonal green vegetables £4.50
- Ratatouille £4.50
- French fries £4.50
- Potato purée £4.50
Salads
- Beetroot and goat’s cheese salad with red pepper vinaigrette £12.50
- Tabouleh of quinoa salad & roasted Mediterranean vegetables £9
- Ilias’s Greek salad with feta & fried pita £11
- Salad of smoked duck breast & confit gizzard with a raspberry vinaigrette £13.50
Bites & Sharing Platters
- Black & green olive tapenade dips with fennel and carrot crudité sticks £4
- Cervelle de canut, Lyonnais cottage cheese dip with herbs served with croutons £3.50
- Artisan cheese board with chutney & cheese biscuits £13.50
- Isle of Skye langoustines with cocktail sauce £22
- Hard boiled eggs mimosa with anchovy £4
- Charcuterie board with pickled vegetables £12
- Croque-monsieur £10.50
- Salted smoked almonds £4.50
- Signature popcorn £3.50
- Platters
- Mimolette cheese biscuits, grissini & marinated olives with halloumi £18
- Balmoral smoked salmon and halibut with capers, lemon & rye soda bread £25
- Country pâté, pressed pork belly with Thai sauce & chicken wings with bois boudran sauce £22
“Grand-Mere's Specials”
- £17.50
- MONDAY
- Tripes de Saint-Mandé
- Simmered tripes with carrots & new potatoes
- TUESDAY
- Boudin noir aux deux pommes
- Black pudding with caramelized apple & potato purée
- WEDNESDAY
- Blanquette de veau
- Veal blanquette with onions, mushrooms & rice
- THURSDAY
- Côtelettes d’agneau Germaine
- Lamb cutlets with couscous, sorrel & mint sauce
- FRIDAY
- Truite meunière aux amandes
- Sautéed trout in a nut-brown butter with spinach, capers, lemon & almonds
- SATURDAY
- Cuisse de lapin à la moutarde de Meaux
- Rabbit leg in grain mustard sauce with a courgette gratin
- SUNDAY
- Boeuf bourguignon
- Beef stew bourguignon with boulangère gratin
Raw Bar
- Daily catch of oysters, 6 or 12, served with red wine vinegar, shallots & pickled cucumber £12.50/£24
- Dressed brown crab with citrus mayonnaise £21
- Ceviche of Loch Duart salmon & Gigha halibut marinated with fresh passion fruit juice £12
- Vitello Tonnato Veal carpaccio with tuna sauce £18
Cheeses & Desserts
- Choice of cheeses from “La cave à fromages” with chutney & biscuits (plate of 3 or 5 cheeses) £11/£15
- A slice of truffled brie de Meaux £12.50
- A plate of Parmigiano Reggiano with honey & a pear compote £13.50
- Seasonal fresh fruit tart £7
- Chef’s vanilla mille-feuille £7.50
- Dark chocolate mousse with Gavottes biscuits £8
- Rum baba bouchon with chantilly cream £7
- Iced vacherin “plombières” with candied fruits & kirsch £7.50
- Two scoops of dairy ice creams or fruit sorbets £6
- Coffee or tea & almond tuile £4
Le Petit Prince
Set menu £15
- STARTERS
- Hard-boiled egg mimosa
- or
- Vegetable sticks with fromage blanc dip
- MAIN COURSES
- Pan-fried salmon
- or
- Breaded chicken goujons
- or
- Beef steak
- With a choice of either French fries, mashed potatoes,
- tagliatelle or peas & sweetcorn
- PUDDINGS
- Selection of ice creams or sorbets
- or
- Fresh fruit salad
- or
- Chocolate mousse
Breakfast Menu
From the Buffet
- Freshly baked viennoiseries, brioche and breads
- Muesli, cereals and granola
- Seasonal fresh fruit salad and berries
- Variety of fruit compotes
- Assortment of charcuterie
- Selection of yogurts from Knockraich farm
- Trio of artisan cheeses
- Mossy’s original bio-live sweet yogurt
- Balmoral smoked salmon with raw onion rings, capers, lemon and rye soda bread
Cooked Breakfast Menu
- Warm waffle stick with maple syrup
- Scottish oatmeal porridge
- Chicken congee Asian style with green vegetables and pickled mushrooms
- THE PRINCE FULL SCOTTISH BREAKFAST
- Bacon, sausage, grilled tomato, mushrooms, baked beans, black pudding, mini haggis served with tattie scone and your choice of eggs
- THE VEGETARIAN FULL BREAKFAST
- Grilled asparagus and tomato, mushrooms, baked beans, halloumi served with tattie scone and your choice of eggs
Eggs
- Eggs Florentine, with spinach
- Eggs Royale, with smoked salmon
- Eggs Benedict, with ham
- All served with poached eggs on a toasted English muffin and hollandaise sauce
- Soft boiled duck egg with soldiers
- Two cooked eggs as you wish Scrambled, poached or fried
- Omelette with your choice of garnish -
- Fresh aromatic herbs, tomato, mushrooms, ham, cheese
- Vegetarian Kedgeree
- Curried rice with hard boiled eggs, seasonal green vegetables and sultanas
- Poached eggs & avocado
Smoked Selection
- Belhaven smoked kipper with brown butter and lemon
- Smoked halibut with wholegrain mustard dressing
- £29 per person