Book the Cook - London
| Suites and First Class Menu |
|---|
| Fillet of brill in girolles sauce with almond-broccoli and buttered tagliatelle |
| Fried fillet of monkfish with baked beetroot and horseradish butter, potato and celeriac mash |
| Lobster Thermidor with buttered asparagus, slow-roasted vine-ripened tomato, and saffron rice |
| Roast breast of guinea fowl stuffed with stilton cheese in port wine sauce and potato-turnip mash |
| Roast corn fed chicken breast marinated in rosemary-garlic and lemon with braised savoy cabbage |
| Roast fillet of lamb on lentils with vegetable stew and creamy gratin potatoes |
| Cantonese roast duck with vegetables and steamed rice |
| Chicken Teriyaki with Japanese vegetables and steamed rice |
| Selection of sushi with pickled ginger and condiments |
Singapore Chicken Rice |
| Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yoghurt (Breakfast only) |