A La Carte
The Forge Restaurant & Bar, Covent Garden, London
Mediterranean fish soup with rouille and croutons 6.50
French onion soup 5.50
Omelette aux fines herbes 7.00
Smoked duck and foie gras terrine with potato salad 8.00
Scottish smoked salmon 9.50
Half dozen Colchester oysters 9.50
Devilled lamb kidneys on toasted sourdough 6.50
Welsh rarebit 5.50
Seared foie gras with caramelised orange 10.50
Warm goat's cheese salad with cipollini, green beans and hazelnut vinaigrette 7.50
Smoked mackerel with pickled cucumber 7.50
Risotto nero with scallops, squid and gremoulata 9.50
Summer squash, Roquefort cheese and walnut salad 7.50
Saute of Tiger prawns and squid with coriander, garlic, ginger and chilli 9.50
Tempura of smoked haddock with parsnip tabouleh, pea shoots and carrot salad 7.50
Frisee salad with croutons, smoked bacon abd a soft poached egg 8.00
Bayonne ham with grilled figs and melon 8.50
Truffled duck egg and smoked ham hock 7.50
Crab with lemon, mayonnaise and toasted flatbread 8.50
Sashimi of yellow fin tuna with mouli radish 8.00
Buffalo mozzarella with grilled aubergine, fennel and red peppers 8.50
Gnocchi with basil and pine nut pesto sml 6.50 lge 13.00
Garganelle with chanterelles and flat parsley sml 7.00 lge 14.00
Tagliolini with radicchio, pine nuts, tomatoes, parmesan and garlic sml 6.50 lge 13.00
Heirloom and tomato risotto with char grilled courgette and smoked mozzarella sml 7.00 lge 14.00
Linguine Vongole sml 7.00 lge 14.00
Forge eggs Benedict sml 5.50 lge 11.00
Fillet of seabass with melanzane parmigiana 16.50
Grilled swordfish with red peppers and butterbeans15.00
Whole Dover sole, grilled or meuniere 32.00
Salmon trout with cavalo nero and Cheltnham beets 14.50
Roasted hake with vine tomatoes, capers and saffron 13.50
Cod with puy lentil and bacon cream 16.00
Lobster (560 gms) grilled with butter or Thermidor 30.00
Fillet of black bream with pea, broadbean and mint risotto 14.50
Grilled rib eye steak, pommes frites, bearnaise sauce 17.50
Breast of chicken "Cordon Bleu" with tallegio and ham 14.50
Braised shank of Herdwick mutton with rainbow carrots 16.50
Slow roasted pork belly with pak choy and shitake mushrooms 16.00
Catalan paella with chicken, clams and saffron 16.50
Dry aged Cumbrian sirloin on the bone, pan fried 20.00
Forge hamburger with real chips 10.50
Chateaubriand with bearnaise and pommes allumettes (for two) 46.00
Herbed crusted calves liver with tarragon jus 16.50
Salted brisket of Longhorn beef with collared greens and fresh horseradish cream 15.00
Confit of duck leg with thyme sauteed potatoes 14.50
Roasted rump of lamb with rosemary and garlic confit 18.00
Real chips 3.00 New potatoes 3.00 Secretts farm greens 4.00
Cheese croquettes 3.00 French beans 3.50 Sautted potatoes 3.00
Garlic mushrooms 3.50 Cauliflower cheese 3.50 Spinach 4.00
Rocket & parmesan 4.00 Caesar sald 4.00 Heritage tomatoes 4.00
July 2008
French onion soup 5.50
Omelette aux fines herbes 7.00
Smoked duck and foie gras terrine with potato salad 8.00
Scottish smoked salmon 9.50
Half dozen Colchester oysters 9.50
Devilled lamb kidneys on toasted sourdough 6.50
Welsh rarebit 5.50
Seared foie gras with caramelised orange 10.50
Warm goat's cheese salad with cipollini, green beans and hazelnut vinaigrette 7.50
Smoked mackerel with pickled cucumber 7.50
Risotto nero with scallops, squid and gremoulata 9.50
Summer squash, Roquefort cheese and walnut salad 7.50
Saute of Tiger prawns and squid with coriander, garlic, ginger and chilli 9.50
Tempura of smoked haddock with parsnip tabouleh, pea shoots and carrot salad 7.50
Frisee salad with croutons, smoked bacon abd a soft poached egg 8.00
Bayonne ham with grilled figs and melon 8.50
Truffled duck egg and smoked ham hock 7.50
Crab with lemon, mayonnaise and toasted flatbread 8.50
Sashimi of yellow fin tuna with mouli radish 8.00
Buffalo mozzarella with grilled aubergine, fennel and red peppers 8.50
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Steak tartare sml 9.50 lge 19.00Gnocchi with basil and pine nut pesto sml 6.50 lge 13.00
Garganelle with chanterelles and flat parsley sml 7.00 lge 14.00
Tagliolini with radicchio, pine nuts, tomatoes, parmesan and garlic sml 6.50 lge 13.00
Heirloom and tomato risotto with char grilled courgette and smoked mozzarella sml 7.00 lge 14.00
Linguine Vongole sml 7.00 lge 14.00
Forge eggs Benedict sml 5.50 lge 11.00
.......................
Braised halibut with brown shrimps and samphire 21.50Fillet of seabass with melanzane parmigiana 16.50
Grilled swordfish with red peppers and butterbeans15.00
Whole Dover sole, grilled or meuniere 32.00
Salmon trout with cavalo nero and Cheltnham beets 14.50
Roasted hake with vine tomatoes, capers and saffron 13.50
Cod with puy lentil and bacon cream 16.00
Lobster (560 gms) grilled with butter or Thermidor 30.00
Fillet of black bream with pea, broadbean and mint risotto 14.50
Grilled rib eye steak, pommes frites, bearnaise sauce 17.50
Breast of chicken "Cordon Bleu" with tallegio and ham 14.50
Braised shank of Herdwick mutton with rainbow carrots 16.50
Slow roasted pork belly with pak choy and shitake mushrooms 16.00
Catalan paella with chicken, clams and saffron 16.50
Dry aged Cumbrian sirloin on the bone, pan fried 20.00
Forge hamburger with real chips 10.50
Chateaubriand with bearnaise and pommes allumettes (for two) 46.00
Herbed crusted calves liver with tarragon jus 16.50
Salted brisket of Longhorn beef with collared greens and fresh horseradish cream 15.00
Confit of duck leg with thyme sauteed potatoes 14.50
Roasted rump of lamb with rosemary and garlic confit 18.00
.......................
Mash 3.00 Buttered peas 3.00 Pommes alumettes 3.00Real chips 3.00 New potatoes 3.00 Secretts farm greens 4.00
Cheese croquettes 3.00 French beans 3.50 Sautted potatoes 3.00
Garlic mushrooms 3.50 Cauliflower cheese 3.50 Spinach 4.00
Rocket & parmesan 4.00 Caesar sald 4.00 Heritage tomatoes 4.00
Chef : Andrew Barber
VAT is included. Servic is dicretionary, but a recommended 12.5% will be added to your billJuly 2008