Spiced butternut squash soup with natural yoghurt 5.50
Twice baked soufflé of courgette and roquefort cheese 6.50
Sauted asparagus with rocket, virgin olive oil and parmesan 8.50
Wild mushrooms on toasted brioche with a soft poached free range egg 9.50
Potted game with apple chutney and crisp toasts 7.50
Caesar salad with marinated anchovies 7.50
Buffalo mozzarella with oven dried tomatoes, sun dried tomatoes and basil 7.50
Crispy Peking duck salad with baby coriander and pousse spinach 8.50
Deep fried crab cake with spring onion risotto, tomato relish and chilli oil 7.00
Galette of sauted diver caught scallops with chorizo and tomato 8.50
Beetroot and vodka marinated salmon on a warm horseradish blini 7.50
with grain mustard dressing
Bruschetta of grilled radicchio and Serrano ham with chilli jam 7.50

Sage gnocchi with mascarpone and parmesan 6.00 11.00
Thin pasta with spinach, radicchio, onion, garlic, tomatoes, 6.50 11.50
pine nuts, chopped herbs and parmesan
Thin pasta with smoked chicken, chilli, roasted peppers, 6.50 11.50
sun dried tomatoes, pine nuts, cream and spring onions
Crayfish risotto with caramelised red onions 7.50 14.50
and shaved parmesan
Grilled swordfish with leek and flat parsley puree 15.50
and green peppercorn vinaigrette
Rare grilled tuna with ratatouille and coriander oil 16.50
Fillet of sea bass with sesame seed spinach and beurre noisette 16.00
Cod fillet in batter with mushy peas and caper sauce 16.00
Pan fried bream with smoked bacon and cepe risotto 16.50
Fillet of King Clip roasted with yoghurt, spring onions and paprika, 15.50
served with kedgeree
Wild mushroom and Jerusalem artichoke pithivier with piquant sauce 14.00
Honey glazed confit of duck leg with chantenay carrots and caraway seeds 14.50
Roasted breast of pheasant with braised red cabbage and juniper sauce 15.50
Slow roasted pork belly with jalapeno cheese potato 14.50
Daube de boeuf 17.50
Rare grilled fillet of ostrich with sauted new potatoes and red peppers, 17.50
mushroom duxelle and a port reduction
Grilled rump of lamb with champ potatoes and rosemary jus 16.00
Pan fried calves liver with buffalo chips cooked in duck fat 15.00
and crispy bayonne ham
Char grilled rib eye of Scotch beef with pommes frites, grilled tomato, 17.50
mushrooms and béarnaise sauce

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French beans 3.00 New potatoes 3.00 Tomato, red onion and basil 4.50/6.50
Mange touts 3.00 Mashed potatoes 3.00 Rocket and parmesan salad 4.50/6.50
Sauted spinach 3.25 Pommes frites 3.00 Green salad 3.00/5.50

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Chef: Tony Howorth

Le Cafe du Jardin is open 7 days a week for lunch and dinner, last orders Midnight

020 7836 8769/0

V.A.T is included. Service is discretionary, but a recommended 15% will be added to your bill. Cheques (to the limit of an accompanying guarantee card) and all major credit cards are accepted.

October 2009

Click to read about our Set Menus or our Christmas Menu