At The Table
The Georgian Signature sourdough (for two)
Freshly baked sourdough, fermented for 48 hours, served with Ivy House Farm butter and walnut treacle and Marmite butter
Snacks
Carlingford oysters (2 oysters)GBP 12.00
Grilled spiced beurre noisette Fresh with classic garnishes
Oscietra caviar 10gGBP 50.00
Served with crumpets, sour cream and chives
Seasonal tartGBP 5.00
Smooth custard infused with Godminster Cheddar and caramelised onions in a crisp base with toasted buckwheat and green apple
To Start
1909 Harrods Diamond Jubilee consommé
Clarified chicken broth infused with Lapsang Souchong tea with roast celeriac
1960 pâté en croûteGBP 18.00
Smoked rabbit, smoked Alsace bacon and pistachio in crisp, golden pastry set with Marsala jelly, served with Cumberland sauce
Devonshire crab tartGBP 25.00
Hand-picked crab served in a crisp tart shell with brown-crab mayonnaise, a hint of lemon and pickled shallots
Smoked-haddock Scotch eggGBP 15.00
Smoked haddock with a hint of wholegrain mustard wrapped around a soft quail’s egg with onion marmalade and cockles escabeche
Coal-roasted leek vinaigretteGBP 15.00
Tender leeks, charred for a hint of smoke, paired with walnuts, capers and golden raisins, drizzled in vibrant leek vinaigrette
The Pie Selection
The Georgian Pie Experience (for two)GBP 90.00
Slow-cooked shoulder of British lamb in an intricately designed pie, served with ratatouille, crispy anchovy tempura and delicate sweetbreads, finished with a fragrant lamb consommé
Beef shin and squash pieGBP 35.00
Steamed saffron suet pastry filled with slow-braised native beef shin and butternut squash, served with salsa verde
Atlantic lobster pieGBP 45.00
Tender lobster and aromatic lobster bisque infused with lemongrass, ginger and Thai basil, served in a vol-au-vent
Leek and potato pieGBP 25.00
Layers of tender leek with mature Cheddar, served with an onion soubise and parsley liquor
Chicken and penny bun pieGBP 30.00
Sucullent roast chicken with ceps, wild mushroom and fresh tarragon, served with pickled mushrooms and mushroom ketchup
Beef Wellington (for two)GBP 150.00
A showstopping fillet of British beef Wellington, neatly wrapped in bresaola, layered with wild mushrooms duxelles and spinach, and served with sauce périgourdine, roast potatoes and caraway-glazed carrots
Mains
Roast autumn vegetable saladGBP 25.00
A medley of seasonal vegetables with chicory and crunchy pickled mustard seeds, drizzled in truffle honey
1959 sole BercyGBP 65.00
Grilled Dover sole glazed with shallot, parsley and a delicate white wine sauce
Roast cod fillet with spiced brown-shrimp butterGBP 37.00
Pan-roasted cod served with cauliflower purée and spiced brown-shrimp butter, finished with coastal herbs
Roast French chicken with lemon-thyme jusGBP 35.00
Succulent roast chicken infused with lemon and thyme, served with a rich jus and accompanied with black garlic and artichoke
1951 veal with sour cream and smoked paprika sauceGBP 52.00
Chargrilled veal cutlet, perfectly seared for tenderness, with roast garlic, smoked paprika sauce, fresh basil and sour cream
Dry-aged British grilled ribeyeGBP 60.00
Expertly cooked ribeye steak served with crispy shallots, horseradish cream, truffle mustard and herb butter
Sides
French friesGBP 8.00
With rosemary salt
Whipped pomme puréeGBP 8.00
With butter and a touch of buttermilk
Roast potatoesGBP 9.00
Crispy triple-cooked potatoes finished in duck fat and topped with sour cream, confit garlic purée and crispy sage
Grilled hispi cabbageGBP 9.00
Charred hispi cabbage with garlic and thyme, drizzled with olive oil and butter and sprinkled with smoked toasted nuts
Caraway-glazed carrotsGBP 8.00
With honey and white wine
Marinated-beetroot saladGBP 8.00
With juniper, rosemary and seasonal leaves
Roast celeriac and red onion saladGBP 9.00
With pickled mustard seeds and truffle honey
Dessert
Baked lemon tartGBP 15.00
Sweet pastry filled with lemon curd and lemon confit, finished with lemon tuile
Sticky toffee puddingGBP 15.00
With buttermilk ice cream, pecan tuile and brown-butter sauce
Chocolate sphereGBP 15.00
A Harrods grand cru 66% dark chocolate shell filled wtih Harrods 42% milk chocolate mousse, praline and yuzu confit
The Georgian trifleGBP 15.00
Indulgent layers of caramelised Bramley apple compôte, vanilla crème diplomate, Calvados-soaked sponge and apple jelly
British cheesesGBP 15.00
Shropshire Blue, Waterloo, Keen’s Cheddar, oat biscuits, fruitcake, pickled walnut, quince jelly, grape chutney
Ice creams and sorbetsGBP 15.00
Mango and passion fruit, chocolate, Madagascan vanilla
