The Glasshouse

Name: The Glasshouse
Address: 14 Station Parade, TW9 3PZ, TW9 3PZ
Telephone: 020-8940-6777

14 Station Parade, Surrey, TW9 3PZ, UK

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Details

Cuisine: European (Modern)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Sample Saturday Lunch

Cream of cauliflower and smoked haddock soup

with pommery mustard chantilly

Warm salad of duck magret

with balsamic vinegar, deep fried truffled egg

Tagliatelle of rabbit

with girolles, broad beans, shallot cream and parmesan

Foie gras, smoked chicken and artichoke terrine

with dressed lentils and green beans

Mixed cress salad

with beetroot, mozzarella peanut sprouts and spring onions

Creamed tomatoes on toast

with sardine pâté, basil and spicy habas

Oriental seafood hors d’oeuvre

with soy and sesame

Shrimp and avocado cocktail

with rosemary crostini

Feuilleté of wild mushrooms and provençale vegetables

with mascarpone and pesto

Sauté of guinea fowl

with mushroom duxelle, fondant parsnip and madeira sauce

Raviolo paysanne

with caramelised calf’s tongue, savoy cabbage and chicken broth

Roast rump of lamb

with olive oil crushed potatoes, niçoise jus, white beans and rosemary

Slow roast pork belly

with morteau sausage, apple tarte fine, prunes and choucroute

Grilled organic salmon

with crab mayonnaise, fennel purée and sauce vierge (served at room temperature)

Roast fillet of cod

with mussels, chorizo and chick peas, salsa verde

Skate au poivre

with caper, raisin and beetroot beurre noisette

Champagne and raspberry trifle

Fruit and nut chocolate petit pot

Sticky toffee pudding

with vanilla ice cream

Charentais melon and strawberries

with pimms

Coconut ice cream

with chocolate sauce, coconut tuile

Lemongrass yoghurt

with blueberry compote, nut crumble

Cheese from Neal’s Yard and La Fromagerie

Mango sorbet

with shortbread biscuit

Side Orders

Sample Sunday Lunch

Cream of cauliflower and smoked haddock soup

with pommery mustard chantilly

Foie gras and chicken liver parfait

with dressed lentils and green beans

Warm salad of duck magret

with balsamic vinegar, deep fried truffled egg

Tagliatelle

with rabbit and girolles, broad beans, shallot cream and parmesan

Mixed cress salad

with beetroot, mozzarella and spring onions

Goujons of diver caught plaice

with smoked salmon and tartare sauce

Shrimp and avocado cocktail

with rosemary crostini

Feuilleté of wild mushrooms and provençale vegetables

with mascarpone and pesto

Sauté of guinea fowl

with mushroom duxelle, fondant parsnip and madeira sauce

Roast middle white pork

with morteau sausage, apple tarte fine, prunes and choucroute

Sirloin of beef

with fondant vegetables, yorkshire pudding, gravy and horseradish cream

Grilled organic salmon

with crab mayonnaise, fennel purée and sauce vierge (served at room temperature)

Roast fillet of cod

with mussels, chorizo and chick peas, salsa verde

Monkfish, cod cheek and clam chowder

Champagne and raspberry trifle

Fruit and nut chocolate petit pot

Sticky toffee pudding

with vanilla ice cream

Cheese from Neal’s Yard and La Fromagerie

Lemongrass yoghurt

with blueberry compote, nut crumble

Coconut ice cream

with chocolate sauce, coconut tuile

Mango sorbet

with shortbread biscuit

Side Orders

Sample Lunch

Cep and potato soup

with pork, sage and onion seasoning

Warm salad of duck magret

with balsamic vinegar, deep fried truffled egg

Tagliatelle of rabbit

with girolles, broad beans, shallot cream and parmesan

Foie gras and chicken liver parfait

with dressed lentils and green beans

Mixed cress salad

with beetroot, mozzarella and spring onions

Goujons of diver caught plaice

with smoked salmon and tartare sauce

Oriental seafood hors d’oeuvre

with soy and sesame

Shrimp and avocado cocktail

with rosemary crostini

Feuilleté of wild mushrooms and provençale vegetables

with mascarpone and pesto

Sauté of guinea fowl

with mushroom duxelle, fondant parsnip and madeira sauce

Grilled fillet of beef

with hand cut chips, grill garnish and béarnaise sauce

Roast rump of lamb

with olive oil crushed potatoes, niçoise jus, white beans and rosemary

Slow roast pork belly

with black pudding, apple tarte fine, prunes and choucroute

Grilled organic salmon

with crab mayonnaise, fennel purée and sauce vierge (served at room temperature)

Roast fillet of cod

with mussels, chorizo and chick peas, salsa verde

Monkfish, scallop and clam chowder

Champagne and raspberry trifle

Coffee and salted almond brûlée

Sticky toffee pudding

with vanilla ice cream

Coconut ice cream

with chocolate sauce, coconut tuile

Chocolate and nut brownie

with milk chocolate sorbet and hot chocolate sauce

Lemongrass yoghurt

with blueberry compote, nut crumble

Cheese from Neal’s Yard and La Fromagerie

Mango sorbet

with shortbread biscuit

Side Orders

Sample Dinner

Cep and potato soup

with pork, sage and onion seasoning

Warm salad of duck

with balsamic vinegar, deep fried truffled egg

Tagliatelle

with rabbit and girolles, broad beans, shallot cream and parmesan

Foie gras, smoked chicken and artichoke terrine

with dressed lentils and green beans

Mixed cress salad

with beetroot, mozzarella and spring onions

Creamed tomatoes on toast

with sardine pâté, basil and spicy habas

Roast scallops and prawns

with pea purée and crispy ham

Oriental seafood hors d’oeuvre

with soy and sesame

Shrimp and avocado cocktail

with rosemary crostini

Feuilleté of wild mushrooms and provençale vegetables

with mascarpone and pesto

Sauté of guinea fowl

with mushroom duxelle, fondant parsnip and madeira sauce

Grilled sirloin of beef

with a taleggio crust, hand cut chips, sauce soubise and red wine

Roast rump of lamb

with olive oil crushed potatoes, niçoise jus, white beans and rosemary

Slow roast pork belly

with black pudding, apple tarte fine, prunes and choucroute

Raviolo paysanne

with caramelised calf’s tongue, savoy cabbage and chicken broth

Grilled organic salmon

with crab mayonnaise, fennel purée and sauce vierge (served at room temperature)

Roast fillet of cod

with mussels, chorizo and chick peas, salsa verde

Monkfish and clam chowder

Champagne and raspberry trifle

Coffee and salted almond brûlée

Sticky toffee pudding

with vanilla ice cream

Hot chocolate mousse

with milk chocolate sorbet

Lemongrass yoghurt

with blueberries and nut crumble

Cheese from Neal’s Yard and La Fromagerie

Pain perdu

with plum compote and caramel ice cream

Mango sorbet

with shortbread biscuit

Side Orders

SAMPLE TASTING MENU

Amuse bouche

Roast scallops

with pea purée and crispy ham

Foie gras and smoked chicken terrine

with dressed lentils and green beans

Monkfish and clam chowder

Fillet of beef

with a taleggio crust, hand cut chips and red wine sauce

Champagne and raspberry trifle

Hot chocolate mousse

with milk chocolate sorbet