Sample a la Carte Dinner
First Courses
| (v) Hart’s seasonal salad | £7.50 |
| (v) Beetroot & walnut salad, goat’s cheese beignets, compressed comice pear | £8.50 |
| Guinea fowl & Foie gras galantine, tea soaked raisin puree, toasted pistachios, guinea fowl jus | £10.50 |
| (v) Fricassee of wild mushrooms, Vera Oxby poached egg, toasted brioche | £8.50 |
| Crispy baby squid, peppadews, chicory, chorizo, cherry tomato dressing | £8.50 |
| (v) Scrambled egg, black winter truffle, toasted sourdough | £8.50 |
Main Courses
| Roast whole turbot, dill new potatoes, spinach, hollandaise sauce | £19.50 |
| Monkfish wrapped in bacon, cauliflower puree, toasted hazelnut, coriander | £20.50 |
| (v) Rotolo – lasagne roll filled with aubergine, goat’s cheese, spinach, pine nuts & Parmesan (served with aubergine caviar, artichokes & green salad) | £16.50 |
| Roast loin of fallow venison, potato terrine, celeriac puree, golden beetroot, sprouts, venison sauce | £26.00 |
| Fillet of British beef, cep mushroom risotto, chargrilled baby leek, sage sauce | £29.00 |
| Roast pheasant, rosti potato, red cabbage, parsnip puree, pheasant sauce (may contain shot) | £17.50 |
Extras
| Honey roast parsnips | £3.50 |
| Buttered mash potatoes | £3.50 |
| Braised red cabbage | £3.50 |
| Side salad | £3.00 |
Desserts
| Hart’s fresh fruit salad | £7.50 |
| Selection of homemade sorbets and ice creams | £5.75 |
| Lemon tart, cassis sorbet | £7.95 |
| Chocolate pave, raspberry sorbet | £8.00 |
| Selection of French & English cheeses | £8.50 |
| Homemade petit fours | £4.00 |
These are Sample Menus (updated 4th January 2012) - we reserve the right to adjust menu prices – up or down to reflect fluctuations in the cost of ingredients. All menus are subject to a discretionary service charge of 12.0%.
