Christmas 2008 - Chez Gerard - Charlotte Street

That gives you time to soak up the 1930's Parisian brasserie style atmosphere and select from the superb wine list, with wines to tempt both the novice and connoisseur, at your leisure.

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Christmas Menu

Mousse de saumon
Smooth salmon pâté with lemon and dill with baguette toast, to start your meal

Starter
Crème de champignons
Mushroom cream soup finished with a whiskey and chestnut cream
Or
Terrine de porc fermier du Pays Basque
Coarse free range pork pâté from Pays Basque, with toasted Pavé Pérène bread and pickled baby gherkins
Or
Gravadlax au poivre des îles et salade de concombre
Cured Scottish salmon with exotic peppercorns and dill with a salad of pickled cucumber and crème fraîche
Or
Fritôt de camembert en croûte de noisette, petite salade et compote d’airelles
Mature camembert rolled in hazelnut and baguette crumbs with a chicory and apple salad and cranberry compote
Or
Gratin de crabe et homard thermidor
A creamy crab and lobster gratin in a classic thermidor and Cognac sauce
(supplement £5.10)
Or
Mousse de canard au foie gras, toast de brioche et gelée de Sauternes
Rich duck liver paté with toasted butter brioche and Sauterne wine jelly

Main Course
Dinde fermière rôtie aux châtaignes
Roasted Bronze turkey with chestnut stuffing, a selection of seasonal vegetables and roast potatoes
Or
Filet de boeuf et champignon Rossini
Grilled medallions of beef fillet on foie gras toast with a mushroom and port sauce served with pommes frites and French beans
(supplement £9.60)
Or
Filet de loup au fenouil
Roasted sea bass fillets with fennel seeds and lemon served on root vegetables roasted and dressed with basil pistou
Or
Tarte feuilletée au fromage de chèvre
Puff pastry tart baked with spinach, and tomatoes topped with grilled goat’s cheese and served with seasonal vegetables and pommes frites
Or
Carre d'agneau vert prés
Roasted rack of Welsh lamb topped with a mustard, parsley and garlic crust served with dauphinoise potato, French beans and lamb jus
(supplement £5.65)
Or
Suprème de saumon organique, fondue de poireaux et sauce Boir Boudran
Grilled fillet of organic salmon with melted leeks and crushed new potatoes served with a sharp tarragon, chervil and shallot sauce
Or
Filet de porc roti aux pruneaux, sauce Armagnac
Roasted fillet of free range pork with prunes wrapped in smoked pancetta served with creamy mash and green beans

Dessert
Bûche de Noël au chocolat
Traditional Christmas chocolate log
Or
La Dame Blanche
Vanilla pod dairy ice cream with hot “Valrhona” chocolate sauce
Or
Tarte au citron
French lemon tart, crème fraîche and blackcurrant purée
Or
Vacherin glacé sorbet mangue et coulis de passion
Meringue topped with mango sorbet and a light vanilla whipped cream, dizzled with passion fruit coulis
Or
Crème brûlée à l’orange
A creamy orange egg custard with a caramelised sugar crust and cranberry compote
Or
Assiette de fromages
A selection of regional French cheeses, baguette and grapes
(supplement £4.00)

Coffee
Café et chocolat
Filter coffee and a chocolate

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