Lasagne of Dorset Crab (serves 4)
Crab Mousse
5 Large scallops, coral removed
100ml double cream
Pinch cayenne / Pinch salt
1 large cock crab, cooked (picked white meat only)
Lasagne
Fresh lasagne sheets
Chive Beurre Blanc
5 chopped shallots
100ml white wine
100ml white wine vinegar
2 sprigs thyme
100ml chicken stock
50ml cream
150g diced, cold butter
Method
Put scallops into a food processor and blitz them to a fine paste Add the pinch of salt and cayenne pepper and double cream When mixed, fold in the crab.
Cook the fresh lasagne according to instructions. Once cooked cut into 5cm diameter circles (3 per serving). Firstly place a layer of lasagne on the bottom, then crab mousse, then lasagne, crab mousse again and a final layer of lasagne. Steam for 8 mins. In the meantime make the chive beurre blanc.
Put chopped shallots, white wine, white wine vinegar and the thyme into a pan and reduce by about half. Once reduced add 100ml chicken stock, reduce again by half. Add 50ml double cream and reduce by half. Then whisk in 150g diced, cold butter. Remove the sprig of thyme and finish with chopped chives.
Early Dinner at Galvin Bistrot de Luxe
Going to the theatre, an event at Wembley, or just meeting friends straight from work - then take advantage of our early evening Prix Fixe menu. Between 6-7pm you can enjoy a three course meal for just £17.50. Also for your convenience, on big match days at Wembley we will be opening at 5.30pm so you can take advantage of our Prix Fixe menu and still make the game on time!
Aperitif Maison
Celebrate Summer in style with our wonderful aperitif maison. It is regularly changed but here are a few examples of what we do.
Mixed Berry Bellini
• Champagne Flute
• 30ml black cherry purée • 10ml Chambord
• 10ml Crème de Mûre
• Crème Mure Blackberry Liqueur
Method - Mix the puree with both liqueurs in a glass and top with up Prosecco. Stir lightly. Strawberry Bellini
• Champagne Flute
• 25ml Strawberry Purée • 10ml Crème de Fraise
• 5ml Gomme Syrup
Method - Mix the purée, liqueur and the gomme syrup in a glass and top up with Prosecco. Stir lightly and garnish with a strawberry. |
Le Vins de Saison
We are constantly striving to source good wines at excellent prices - our Vins de Saison this month are:
• 2006 Picpoul de Pinet, Chateau de la Mirande – Coteaux de Languedoc
Bright yellow colour with fragrant nose of lime and elderflower. Good crisp acidity with nice weight of fruit on the palate with refreshing savoury, apple and citrus flavours. Traditionally consumed with oysters.
£5.00 glass / £13.00 pot lyonnais / £19.50 bottle
• 2006 Nero d’Avola, Villa Tonino – Sicilia, Italy
From the island of Sicily comes a wine packed full of warm summer Mediterranean fruits. Deep coloured with ripe plummy nose. Fleshy fruit on the palate with vibrant flavours of plums, raisins and sweet spices.
£5.00 glass / £13.00 pot lyonnais / £19.50 bottle
Try our pot lyonnaise*, at 475ml it’s the equivalent to about 3 glasses
*In Lyonnais bistrots it was said
“It is the right amount to satisfy the thirst of a mature and experienced man.”
It is super value and ideal to share or to keep to yourself. |
Galvin Recognition
The Which Good Food Guide 2008 featured a section on extremely good value for money establishments and Galvin Bistrot de Luxe is delighted to be included with such luminaries as Le Gavroche.
Galvin Bistrot de Luxe offers a Prix Fixe Menu comprising a choice of two starters, two mains and two desserts for just £15.50 at lunchtimes and £17.50 6.00-7.00pm.
“Swanky London restaurants aren’t out of your price range – take advantage of their bargain set lunch menus” says The Good Food Guide London.
Galvin Nominated for Two Awards
We are delighted to announce that we have been nominated for two awards in the prestigious London Restaurant Awards 2008, which were announced recently.
1. French Restaurant of the Year
2. Outstanding London Chef – Chris Galvin
The awards, when the winners will be announced, takes place on 1 September at the Grosvenor House Hotel,
Park Lane, London.
Regular Visitor to Galvin Bistot de Luxe?
To acknowledge our loyal and regular customers, if you book more than twice in your name within the same month we will automatically enter your details into a prize draw to win a bottle of our own brand Galvin champagne. Contact info@galvinuk.com
Galvin Website
Don’t forget to visit our website for more information www.galvinrestaurants.com
