A La Carte
The Forge Restaurant & Bar, Covent Garden, London
French onion soup 5.50
Omelette aux fines herbes 7.00
Escargots Bourguignon 7.50
Scottish smoked salmon 9.50
Half dozen Colchester oysters 9.50
Devilled lamb kidneys on toast 6.50
Kent asparagus with chopped egg and herb salad 8.50
Seared foie gras with caramelised orange 10.50
Spinach, watercress and parmesan salad 7.50
Smoked mackerel with pickled cucumber 7.50
Tartare of yellow fin tuna with shiso leaf, sweet miso and ginger 9.50
Tempura of tiger prawns with coriander, garlic, ginger and chilli dressing 9.50
Home cured bresaola with crispy artichokes, rocket and parmesan 7.50
Frisee salad with croutons, smoked bacon and a soft poached egg 8.00
English cured meats with pickled quail's eggs and green bean salad 7.50
Truffled duck egg and smoked ham hock 7.50
Crab with lemon, mayonnaise and toasted flatbread 8.50
Crispy duck and pork salad with honey, sesame and soy 8.00
Ham and parsley terrine with spiced peach chutney 6.50
Laverstoke Park farm mozzarella, heritage tomatoes and avocado 8.50
Salad of grilled artichokes, roasted red peppers and garlic croutons au pistou 7.50
Tagliolini tossed with peas, asparagus, morel mushrooms and pecorino sml 7.00 lge 14.00
Risotto nero with scallops, squid and gremoulata sml 8.50 lge 17.00
Goat's cheese tortelloni with tossed with basil pesto sml 7.00 lge 14.00
Linguine Vongole sml 7.00 lge 14.00
Pan fried fillet of seabass with ratatouille 16.50
Grilled swordfish with wilted spinach and aioli 15.00
Whole Dover sole, grilled or meuniere 32.00
Salmon with tomato, mint and spring onion tabouleh 15.00
Poached fillet of cod with parsley sauce 16.50
Lobster (560 gms) grilled with butter or Thermidor 30.00
Whole black bream baked with tomatoes, olives and garlic 15.50
Pan fried skate wing with butter, capers and shallots 16.00
Paella with shrimp, mussels, squid,clams and chorizo 15.00
Grilled rib eye steak, pommes frites, bearnaise sauce 18.50
Breast of chicken "Kiev" with garlic and green peppercorn butter 14.50
Spiced shank of mutton with toasted couscous and mint and cucumber yoghurt 15.00
Roasted pork belly with apple and potato gratin16.00
Rabbit and taleggio lasagne with garlic leaf salad 14.50
Dry aged Cumbrian sirloin on the bone, pan fried 20.00
Veal escalope Holstein with a fried hens egg 16.50
Chateaubriand with bearnaise and pommes allumettes (for two) 49.00
Scotch beef fillet, sauce "Diane" 22.00
Salted brisket of Longhorn beef with sauerkraut, liquor and boiled potatoes 15.00
Confit of duck leg with pommes Salardaises 14.50
Rack of hillside lamb with rosemary and confited garlic 19.50
Pan fried calves liver with bacon and onions 14.50
Real chips 3.00 Petits pois a la francaise 3.00 Spinach 4.00
Cheese croquettes 3.00 French beans 3.50 Garlic mushrooms 3.50
Cauliflower cheese 3.50 Buttered asparagus 3.00 Rocket and parmesan 4.50
June 2009
Omelette aux fines herbes 7.00
Escargots Bourguignon 7.50
Scottish smoked salmon 9.50
Half dozen Colchester oysters 9.50
Devilled lamb kidneys on toast 6.50
Kent asparagus with chopped egg and herb salad 8.50
Seared foie gras with caramelised orange 10.50
Spinach, watercress and parmesan salad 7.50
Smoked mackerel with pickled cucumber 7.50
Tartare of yellow fin tuna with shiso leaf, sweet miso and ginger 9.50
Tempura of tiger prawns with coriander, garlic, ginger and chilli dressing 9.50
Home cured bresaola with crispy artichokes, rocket and parmesan 7.50
Frisee salad with croutons, smoked bacon and a soft poached egg 8.00
English cured meats with pickled quail's eggs and green bean salad 7.50
Truffled duck egg and smoked ham hock 7.50
Crab with lemon, mayonnaise and toasted flatbread 8.50
Crispy duck and pork salad with honey, sesame and soy 8.00
Ham and parsley terrine with spiced peach chutney 6.50
Laverstoke Park farm mozzarella, heritage tomatoes and avocado 8.50
Salad of grilled artichokes, roasted red peppers and garlic croutons au pistou 7.50
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Steak tartare sml 9.50 lge 19.00Tagliolini tossed with peas, asparagus, morel mushrooms and pecorino sml 7.00 lge 14.00
Risotto nero with scallops, squid and gremoulata sml 8.50 lge 17.00
Goat's cheese tortelloni with tossed with basil pesto sml 7.00 lge 14.00
Linguine Vongole sml 7.00 lge 14.00
.......................
Roasted halibut with fennel and citrus beurre blanc 21.50Pan fried fillet of seabass with ratatouille 16.50
Grilled swordfish with wilted spinach and aioli 15.00
Whole Dover sole, grilled or meuniere 32.00
Salmon with tomato, mint and spring onion tabouleh 15.00
Poached fillet of cod with parsley sauce 16.50
Lobster (560 gms) grilled with butter or Thermidor 30.00
Whole black bream baked with tomatoes, olives and garlic 15.50
Pan fried skate wing with butter, capers and shallots 16.00
Paella with shrimp, mussels, squid,clams and chorizo 15.00
Grilled rib eye steak, pommes frites, bearnaise sauce 18.50
Breast of chicken "Kiev" with garlic and green peppercorn butter 14.50
Spiced shank of mutton with toasted couscous and mint and cucumber yoghurt 15.00
Roasted pork belly with apple and potato gratin16.00
Rabbit and taleggio lasagne with garlic leaf salad 14.50
Dry aged Cumbrian sirloin on the bone, pan fried 20.00
Veal escalope Holstein with a fried hens egg 16.50
Chateaubriand with bearnaise and pommes allumettes (for two) 49.00
Scotch beef fillet, sauce "Diane" 22.00
Salted brisket of Longhorn beef with sauerkraut, liquor and boiled potatoes 15.00
Confit of duck leg with pommes Salardaises 14.50
Rack of hillside lamb with rosemary and confited garlic 19.50
Pan fried calves liver with bacon and onions 14.50
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Mash 3.00 Jersey Royals 3.00 Pommes alumettes 3.00Real chips 3.00 Petits pois a la francaise 3.00 Spinach 4.00
Cheese croquettes 3.00 French beans 3.50 Garlic mushrooms 3.50
Cauliflower cheese 3.50 Buttered asparagus 3.00 Rocket and parmesan 4.50
Chef : Andrew Barber
VAT is included. Service is discretionary, but a recommended 12.5% will be added to your billJune 2009