Carlton Club
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Dishes
| Warm Savoury Sweetcorn Custard Tarte with an Apple and Walnut Dressing | £3.95 |
| Forman's London Cure Smoked Salmon with a Lemon Posy | £9.50 |
| Terrine of Pigeon and Duck spiked with Green Peppercorns and wrapped in Spinach, served with a Roasted Beetroot Dressing | £5.75 |
| 6 Stranford Lough Oysters | £9.25 |
| Warm Grilled Fillet of Mackerel with a Salad of Carrot, Parsley and Roasted Hazelnuts | £4.55 |
| Ballantine of Fresh Foie Gras with a Spicy Fig Chutney and Vanilla Cream | £9.25 |
| Timbale of Fresh Crab and Chervil with a Mussel and Baby Clam Dressing | £6.95 |
| Potted Rillette of Pork with Raisins and a Confit of Fennel served with a Sesame and Shitake Mushroom Dressing | £4.95 |
| Whole Dover Sole, Grilled | £19.75 |
| Whole Dover Sole, Meuniere | £19.75 |
| Seared Loin of Blue Fin Tuna with Mango, Lime and Coriander and Sticky Coconut Rice | £11.95 |
| Roast Breast and Ravioli of Guinea Fowl with Courgette Tagliatelle and a Red Pepper Broth | £12.95 |
| Tournedos of Scottish Beef, Horseradish, Apple and Parsley Crust, Cocotte Potatoes and a Sherry Vinegar Cream | £19.50 |
| Baked Fillet of Cod with Wild Mushroom and Asparagus Fricasse, Crispy Seaweed and a Rich Red Wine Sauce | £9.25 |
| Canon of English Lamb with a Sweetbread Mousseline, Shallot Puree and a Celeriac Rosti, Tarragon Cream Sauce | £14.75 |
| Steamed Monkfish Tail wrapped in Cabbage, sat on a Parsnip Dauphinoise with Champagne and Truffle Oil Veloute | £13.96 |
| Pan Fried Calves Kidneys, Spinach Cake and Smoked Bacon, Grain Mustard Sauce | £14.95 |
| Chateaubriand with Sauce Bearnaise (for two) | £35.00 |
| Scottish Fillet Steak | £17.50 |
| Lamb Cutlets | £11.25 |
| Calves Liver and Bacon with Sage Butter | £10.25 |
| Potatoes, Saute | £1.60 |
| Potatoes, French fried | £1.60 |
| potatoes New | £1.60 |
| Mange-Trout | £2.60 |
| french beans | £2.60 |
| mushrooms | £2.60 |
| Leaf Spinach | £2.60 |
| Broccoli | £2.60 |
| Cauliflower Mornay | £2.60 |
| Selection of Salads made to order | £2.95 |
| Brown Brothers Orange Muscat Flora '01 | £5.60 |
| Tokaji Azsu '95 | £5.60 |
| Filter Coffee and Mints | £1.95 |
| Soft Roes on Toast | £3.95 |
| Welsh rarebit | £3.95 |
| Selectin of Continental Cheeses with Celery and Walnut and Raisin Bread | £5.25 |
| Selection of English Cheeses with Celery and Walnut and Raisin Bread | £5.25 |
| Selection of Homemade Ice Creams served with Rossini Biscuits | £3.45 |
| Selection of Homemade Sorbets in a Brandy Snap Basket with a Fruit Coulis | £3.45 |
| Assiette of the Pastry Chef's Desserts (a selection of five different desserts) | £7.25 |
| Brioche Cobbler with Grand Marnier Ice Cream | £5.25 |
| Gateau Opera with Chantilly Cream and a Chocolate Scroll | £4.75 |
| Steamed Ginger Sponge Pudding with Ginger Syrup Sauce and Clotted Cream Ice Cream | £5.25 |
| Mandarin Brulee with Bailey's Ice Cream | £4.95 |
| Iced Vanilla Parfait with Carmelized Apples and a Toffee Sauce | £5.35 |
| Individual Warm Bakewell Tart with Roasted Almond Ice Cream | £4.95 |