Boxwood Café

Name: Boxwood Café
Address: Wilton Pl.
Telephone: 020-7235-1010

Wilton Pl., London, , UK

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Set lunch

Starters

Slow-braised smoked pork belly

with Cumberland sauce and watercress salad

Grilled sardines

with marinated tomatoes and black olive dressing

Salad of baked English beetroot

with rocket, aged feta and pine nuts

Main courses

Warm salad of artichoke, green beans, confit tomato, olives and buffalo moz

Pan fried fillet of gilthead bream

with crushed charlotte potato, crab and basil

Roasted breast of guinea fowl

with pancetta, Swiss chard, braised Castelluccio lentils and wild garlic

Desserts

Tia Maria crème brûlée

with chocolate ice cream

Creamed rice pudding

with rum soaked prunes

Vanilla and gingerbread cheesecake

with wild berry compote

A la carte

Starters

White onion soup

with roasted shallots and rosemary croutons

Fried West Mersea oysters

with fennel and lemon

Potted salt beef brisket

with grain mustard, pickled cucumber and buckwheat flour crackers

Ceviche of Scottish organic salmon

with chilli, lime, coriander and grapefruit

Glazed pea and leek tart

with soft boiled quails’ egg and herb salad

Carpaccio of Lancashire duck breast

with toasted walnuts, beetroot and aged sherry vinegar dressing

Baked queenie scallops

with sea urchin butter, bittercress and apple

Smoked salmon and Sevruga caviar croque-monsieur

with a walnut salad

Tagliolini of crab, chilli, wild garlic and parsley

Roasted tomato and shallot tatin

with coriander cress

Pan fried duck foie gras

with spiced quince and pickled ginger

Main courses

Ravioli of Italian squash

with caramelised hazelnuts and parmesan, goat's curd and soft herbs

Steamed fillet of wild sea bass

with cockles, mussels, leeks and chorizo

Seared loin of yellow fin tuna

with fennel, red onion, quail's egg and black pepper sauce

Pan fried fillets of John Dory

with morels, wild garlic, sea purslane and crushed Charlotte potatoes

Risotto Jerusalem artichoke and Dorset blue lobster

Roasted loin of suckling pig

with garlic roasted potatoes and grain mustard sauce

Grilled and poached breast of Goosnargh chicken

with lemon thyme broth and sea kale

Red wine braised shoulder of Dedham Vale beef

with mashed potato, roasted carrots and baby spinach

Veal and foie gras burger

Grilled Black Angus rib-eye chop

with beef marrowbone and port wine braised shallots

Sides

Roasted new potatoes, garlic butter and shallots

Mashed potatoes

Green beans, walnuts and lemon

Mixed endive and baby leaf salad

Vegetarian Options

White onion soup

with roasted shallots, rosemary croutons

Warm roasted wild mushroom salad

with curly endive and quail’s egg

Roasted tomato and shallot Tatin

with coriander cress

Ravioli of squash

with caramelised hazelnuts, parmesan, goat’s curd and soft herbs

Jerusalem artichoke risotto

Braised Castellucio lentils, Swiss chard leaves and roasted root vegetables

Desserts

Banana sticky toffee pudding

with coconut sorbet

Warm sugared doughnuts

with malted milk cappuccino

Carpaccio of pineapple and roasted mango

with Campari and blood orange sorbet

Vanilla panna cotta

with pick Champagne rhubarb and shortbread

Bakewell tart

with Seville orange marmalade and clotted cream

Warm chocolate fondant, salt caramel, iced almond milk

Valrhona hot chocolate fondue, marshmallows, biscotti and bananas

Home-made ice cream cones

Selection of British cheeses

Taste of Boxwood menu

White onion soup

with roasted shallots and rosemary croutons | Langlois Château, Saumur Blanc ‘Vieilles Vignes’ 2003

Carpaccio of Lancashire duck breast

with toasted walnuts, parmesan and aged sherry vinegar dressing | (or Ravioli of squash with caramelised hazelnuts, parmesan, goat's curd and soft herbs) | Sancerre Rosé, Domaine André Dezat 2006

Baked English beetroot

with rocket, aged feta and pine nuts | Gevrey-Chambertin, Bouchard Père & Fils 2003

Seared loin of yellow fin tuna

with fennel, red onion, quail’s egg and black pepper sauce | (or Jerusalem artichoke risotto) | Akarua Pinot Noir ‘The Gullies’, Central Otago 2004

Red wine braised shoulder of Dedham Vale beef

with mashed potato, roasted carrots and baby spinach | (or Braised Castelluccio lentils, Swiss chard leaves and roasted root vegetables) | Château Haut-Badette, St. Emilion Grand Cru 2002

British cheeses

(supplement Price: £6.00)

Valrhona hot chocolate fondue, marshmallows, biscotti and fruit kebabs

| Bouvet-Ladubay, demi-sec, sparkling red NV