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Galvin Demoiselle opens March 2012 in Harrods

New In This Week...

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A Random Selection...

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Andre and Fred
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Sample Prestige Menu

Entrées
  • Lobster raviolo, Monk’s Beard, nage of sea vegetables
  • Risotto of wild mushrooms, pickled walnut & pecorino emulsion
  • Ballotine of organic pork, crispy trotter, pickled apple & mustard
  • Cured Loch Duart salmon, Cornish crab, avocado cream & fennel compote
  • Terrine of foie gras, orange purée, spiced salt & toasted vanilla brioche
  • Salad of root vegetables, deep fried organic egg, truffle dressing, baby leaves & fresh chestnut
Plats Principaux
  • Cotswold white chicken, tortellini, chestnut & truffle jus
  • Braised turbot, cucumber, oyster, linguini, wasabi & oyster velouté
  • Loin & shoulder of wild venison, red cabbage, smoked pomme purée & sauce Grand Veneur *
  • Pithivier of hay baked celeriac, kohlrabi, carrot purée, trompette & Champagne vinaigrette
  • Slow cooked fillet of Scotch beef, cooked medium, braised ox cheek,pomme purée & red wine jus (supplement £5)
  • South Coast John Dory, orange braised endive, cauliflower purée, curry oil & golden raisins
Desserts
  • Caramelised Royal Gala apple tarte tatin, vanilla ice cream & caramel sauce (for 2)
  • Manjari chocolate ganache, hazelnut & salted caramel
  • Vanilla poached pear, walnut croquant, walnut & pear sorbet
  • Baba au rhum, crème Chantilly
  • Hot soufflé of banana, chocolate & caramelised peanut
  • Selection of seasonal cheeses by Maître affineur ‘La Fromagerie’ (supplement £8)
£65 three courses


Head Chef André Garrett MCA

Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.

For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.