Richard Corrigan at Lindsay House

Name: Richard Corrigan at Lindsay House
Address: 21 Romilly St.
Telephone: 020-7439-0450

21 Romilly St., London, , UK

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Details

Cuisine: British (Modern), Irish
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH A LA CARTE

SEASONAL MARKET MENU

Mackerel

Tartar, Roast Mackerel and Smoked Mackerel with Beetroot Foam

Pumpkin Soup

Served en Croute with Braised Ox Cheek & Cep

Parfait of Chicken Liver & Foie Gras

Served with Pickled Plums, Celeriac Remoulade & Melba Toast

Presse Vine Tomato

Pressed Vine Tomato with Mustard Dressing, Goat Cheese Croquette

Frogs Legs

Tempura, Tomato and Garlic

Ballotine of Ham Knuckle

Boned Trotter served with Veloute of White Bean, soft boiled egg yolk dressing

Foie Gras Terrine

Cured & Roasted Foie Gras terrine with Spiced Ginger Bread & Country Toast

Oyster Gratin

Irish Native Oyster with Cured Ham & Potato

Duck Five Ways

Duck ham, Rillettes, roast Foie Gras, Gizzards & Crouton of own Liver

Poached Lobster

Served on a Risotto of Shellfish & Tarragon

Fried Duck Egg

Duck Egg with Black Pudding and Parsley Cream & wild Mushroom

Grilled Sardines

With a Pave of Confit Potato, Red Pepper & Fried Quail Egg

Pan Roasted Brill

With Wild Mushroom Linguine

Monkfish in Pancetta

Roast Monkfish Wrapped in Pancetta with Soy Braised Squid

Baked Sea Bass in Salt Crust & Hay

with Golden Raisin, Caramelized Endives & Pomme Maxime with Braised Rabbit

Potato Gnocchi

with Fontina & Wild Mushroom

Pot Roast Wild Rabbit

Roasted Wild Rabbit stuffed with Dates served with spiced Carrots and Sprout Tops

Red Leg Partridge

Roasted & served with Bacon, Chestnut & Cabbage

Fillet of Sole

Poached in a Crab Broth served with Baby Fennel, Wilted Cos Lettuce & Gnocchi

West Cork Beef

Loin of beef, Spinach purée, Gratin potatoes & Caramelized Ceps

Pheasant with Game Pie

Roasted Pheasant with Game Pie , Chestnut Puree and Game Chips

Smoked Haddock Kedgeree

Butter Poached Haddock with Poached Organic Hens Egg & Wilted Green

Ox Cheek

In pot au Feu

Farmhouse Cheese

from our Islands

Cranberry Compote

with Lemon Curd & Stem Ginger Ice Cream

Warm Valrhona Chocolate

with Seville Orange

Vanilla Bavarois

with Seasonal Fruits in Mulled Wine

Quince Tart

with Golden Raisin & Sauternes Ice Cream

Pear & Stilton Strudel

with Walnut

Chocolate Soufflé

with Pistachio Ice Cream

PRE THEATRE MENU

PRE THEATRE

Grilled Sardines

with Goats Cheese, Tomato and Basil | Or

Roast Woodpigeon

served with Liver and Spinach Puree

Roast Rump of Lamb

with Rosemary Oil and Potato Gnocchi | Or

Grilled Fillet of Mackerel

with Pickled Lime Potato Cake

Baked Adrahan Cheese

with Walnuts and Grapes | Or

Caramelized Banana Bread

with Rum Caramel Ice Cream

DINNER MENU

STARTERS

Smoked Eel

Salad of Smoked Eel with Cider Apple Jelly and Crispy Bacon

Wild Celery Soup

With Walnut and Stichelton

Presse Vine Tomato

Pressed Vine Tomato with Gazpocho and Grilled Langoustine

Frogs Legs

Sauteed with Snail Cannelloni

Eel and Foie Gras Terrine

With Celeriac Remoulade, Sour Apple and Country Toast

Carlingford Lough Oysters

With Sauternes Jelly, Fennel and Apple

Tartar of Duck

Ballotine of Foie Gras, Parfait and Crouton of its own Liver

Pea Risotto

With sliced raw Scallop and Riesling

Cured Salmon

Cured Salmon with pickled Cucumber and Melon

MAIN COURSES

Pan Roast Halibut

With Langoustine Ravioli and Samphire

Baked Sea Trout

With Young Peas, Baby Gem and Confit Bacon

Roast Fillet of John Dory

With Crab Cannelloni, Muscat Grapes and Girolle Mushrooms

Potato Gnocchi

With Fontina & Wild Mushrooms

Onglet of Beef

Served with Sauce Purse, Roast Garlic and Girolles

Goosnargh Chicken

Stuffed with Morels served with Sweetcorn and Boudin Blanc

Fillet of Turbot

With Crushed New Potatoes, Cucumber Caviar and Crispy Oyster

Corn-fed Duck Breast

With Schezwan Pepper, Spiced Plum Jam and Pickled Endive

Elwy Valley Lamb

Roast Shoulder of Lamb with Salt Crust Rump, Harissa and Garlic

Stuffed Pigs Trotters

With Morels and Sweetbreads served with Creamed Celeriac & Choucroute

DESSERT

Farmhouse Cheese

from our Islands

Apricots in Vanilla Syrup

with Stem Ginger and Lemon Curd

Peanut Parfait

with Roast Banana and Caramel Ice Cream

Rice Pudding

with Peaches Poached in Lavender

Marinated Cherries

with Chocolate Brownie and Sour Cherry Ice Cream

Lime Soufflé

with Mascarpone Sorbet

Tasting Menu

Pea Risotto

with Sliced Raw Scallop and Riesling | 2006 Sancerre Monts Damnes - Loire

Pressed Terrine of Foie Gras and Smoked Eel

with Sour Apple | 2005 Eroica Riesling - Washington State

Fillet of Lemon Sole

with Crab Cannelloni and Muscat Grapes | 2006 Cullen Semillon-Sauvignon - Margaret River

Roast Duck Breast

with Schezwan Pepper and Spiced Plum Jam | 2005 Peregrine Pinot Noir - Central Otago

Crozier Blue Bavarois

with Hazelnut & Celery Salad

Marinated Cherries

with Chocolate Brownie and Sour Cherry Ice Cream | 2003 Recioto della Valpolicella - Veneto

Garden Menu

Wild Celery and Walnut Soup

with Stichelton | 2004 Soave Classico la Rocca - Veneto

Pressed Vine Tomato

with Gazpacho | 2006 Sancerre Monts Damnes - Loire

Pea Risotto

| 2005 Vin Gris de Cigare, Bonny Doon - California

Potato Gnocchi

with Fontina & Wild Mushroom | 2005 Oloroso Solera Reserva Sherry

Crozier Blue Bavarois

with Hazelnut & Celery Salad

Marinated Cherries

with Chocolate Brownie and Sour Cherry Ice Cream | 2003 Recioto della Valpolicella - Veneto