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Galvin French Restaurants London

"La Chapelle - Voted Restaurant of the Year" Tatler Awards 2010

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	Entrées Six Maldon oysters served with shallot vinegar £14.00 Lasagne of Dorset crab, velouté of girolle mushrooms £12.50 Escabèche of yellow fin tuna, aubergine caviar and coriander £12.50 Velouté of broad beans with smoked duck and pea shoots £8.50 Terrine of Provençale vegetables, black olives & goat cheese £11.50 Ballotine of Landaise foie gras, peaches & Pain d’épice £14.50 Pressed young leeks & langoustines, water vinaigrette £14.50 Red mullet soup, rouille, gruyѐre & croutons £9.50 Charentais melon with Bayonne ham £9.50 Plats Principal Breast of corn-fed chicken, fresh peas, girolles & Alsace bacon £22.50 Braised veal cheeks, with ham and tongue, pomme mousseline £20.50 Grilled fillet of red mullet ’boulangère‘, tomato, fennel & olives £22.50 Pavé of red sea trout, risotto of San Marzano tomatoes & broad beans £25.50 Cornish lamb rump, sweetbread, liver & stuffed courgette flower ’Provençale‘ £25.50 Tranche of calf’s liver, Lyonnaise onions, bacon & pommes mousseline £18.50 Fricassé of parmesan gnocchi, wild mushrooms & spring vegetables £15.50 Tagine of Bresse pigeon, aubergine purée & harissa sauce £28.50 Desserts (Sommelier’s suggestions) Rhum baba, crème Chantilly £8.50 2005 Monbazillac, « Jour de Fruit » Dom. De L’Ancienne Cure £6.50 Chilled chocolate fondant, milk ice cream & fresh raspberries £8.50 NV Maury Grande Réserve, Domaine Pouderoux £6.00 Toasted hazelnut parfait, lime confiture £8.50 2008 Banyuls Rimage, Les Clos de Paulilles £6.50 Apricot & Valrhona chocolate Soufflé £9.00 2009 Moscato d’Asti, GD Vajra £5.00 Mille-feuille of raspberry £9.00 2009 Brachetto d’Aqui, Contero £8.00 Apple tart Tatin, crème fraîche £9.00 N.V Stanton & Killen Liquer Muscat £7.50 St Marcellin £8.50 2008 Macon Chardonnay, Pascal Pauget £10.00 Selection of French farmhouse cheese from La Fromagerie £10.50 Menu Prix Fixe - 3 courses Lunch (12:00-2:30) £24.50 Dinner (6:00-7:00) £28.50 The Menu Prix-Fixe is available for parties of 6 and under. Salad of Heritage tomatoes, Provence goat’s cheese & basil, or Velouté of sweetcorn, quenelle of Dorset crab Tranche of calves’ liver, caramelised onion & Alsace bacon, or Choucroute de poisson with juniper sauce Fourme d'Ambert, fig compôte, or Roasted Rhône peaches, Valence lavender ice-cream For those with dietary requirements or food allergies, please ask for the Manager. VAT is included at the current rate12.5% discretionary service will be added to your bill.

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