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Belmond Le Manoir aux Quat'Saisons

Belmond Le Manoir aux Quat'Saisons

Hotel e Restaurante Francês
Oxford
Salvar
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Belmond Le Manoir aux Quat'Saisons
8.8/10
107
avaliações
Fotos145 Fotos
MenuMenu
Lunch 3Dinner 3A La Carte 3Vegetarian 2
Five Course‏
79.00 per guest & for the whole table only
Wine is priced per 125ml glass & is charged as taken
Terrine de Betteraves, Sorbet Raifort et Fromage Frais
Terrine of baby beetroot, horseradish sorbet & cottage cheese
Oeuf de Poule, Cresson, Jambon de Jabugo, Noisette
Soft-fried hen’s egg, watercress, Jabugo ham, hazelnut
Meringue Moelleuse a La Vanille de Tahiti, Fraises et Rhubarbe du Jardin
Garden rhubarb & strawberry soft meringue w/ Tahiti vanilla
Raymond Blanc’s Garden Leaf Salad, Fresh Herbs, Balsamic Dressing
5.00
Confit De Morue, Poulpe, Poivrons Rouges et Tomates
Confit of salt cod, octopus, red peppers & tomatoes
Assiette d’Agneau, Petits Pois, Lardons et Purée d’Ail Doux
Assiette of Cornish lamb, peas, bacon & sweet garlic purée
Cheese
24.00 per person
May be taken as an extra course
Seven Course
124.00 per guest & for the whole table only
Confit De Morue, Poulpe, Poivrons Rouges et Tomates
Confit of‏ salt cod, octopus, red peppers & tomatoes
Assiette d’Agneau, Petits Pois, Lardons et Purée d’Ail Doux
Assiette of Cornish lamb, peas, bacon & sweet garlic purée
Gelée de Fruits Exotiques, Jus de Noix de Coco et Feuille de Kaffir
Gelée of exotic fruit, kaffir lime & coconut jus
Raymond Blanc’s Garden Leaf Salad, Fresh Herbs, Balsamic Dressing
5.00
Terrine de Betteraves, Sorbet Raifort et Fromage Frais
Terrine of‏ baby beetroot, horseradish sorbet & cottage cheese
Oeuf de Poule, Cresson, Jambon de Jabugo, Noisette
Soft-fried hen’s egg, watercress, Jabugo ham, hazelnut
Fromage de Chèvre Frais Mothais Sur Feuille, Miel, Oseille et Noisettes, Olive Kalamata
Mothais sur feuille goat’s cheese & goat’s curd, honeycomb, sorrel & hazelnuts, kalamata olive
Meringue Moelleuse a la Vanille de Tahiti, Fraises et Rhubarbe du Jardin
Garden rhubarb & strawberry soft meringue w/ Tahiti vanilla
Six Course‏
134.00 per guest for the whole table only
Traditional selection of four wines by the glass at 79.00 per guest
Premium selection of four wines by the glass at 199.00 per guest
Wines are served in 125ml measures
Noix de St-Jacques, Purée de Chou-Fleur et Curry
Plancha-seared spiced scallop, cauliflower, curry oil
Filet de Loup de Mer et Langoustine Grillés, Purée de Pommes de Terre Fumée, Sauce Anisée au vin Rouge
Cornish sea bass fillet, Scottish langoustine, smokey mash, anise red wine sauce
Coeur de Franche-Comté: Le Comté
From Raymond Blanc's native region, one cheese served in three stages of maturation w/ a complimentary glass of Vin Jaune 2005 Domaine Rolet
Raymond Blanc’s Garden Leaf Salad, Fresh Herbs, Balsamic Dressing
Risotto aux Légumes du Jardin, Crème de Cerfeuil
Risotto of summer vegetables, chervil cream
Assiette d’Agneau, Pommes de Terre Jersey Royales, Artichaut et Purée de Groseille
Assiette of Cornish lamb, jersey royals, artichoke & gooseberry puree
“La Fraise en Saison”
A theme on strawberry
Nine Course
154.00 per guest for the whole table only
Traditional selection of six wines by the glass at 119.00 per guest
Premium selection of six wines by the glass at 299.00 per guest
Confit de Foie de Canard, Biscuit au Gingembre Et Marmelade d’Agrumes
Confit of‏ Landais duck liver, ginger biscuit & citrus marmalade
Filet de Barbue, Noix de St-Jacques, Braisage a la Citronnelle
Wild Cornish brill, scallop, lemongrass braisage
Fromage de Chèvre Frais Mothais Sur Feuille, Miel, Oseille et Noisettes, Olive Kalamata
Mothais sur feuille goat’s cheese & goat’s curd, honeycomb, sorrel & hazelnuts, kalamata olive
Raviole de Fruits Exotiques, Jus de Noix de Coco et Feuille de Kaffir
Exotic fruit raviole, kaffir lime & coconut jus
Raymond Blanc’d Garden Leaf Salad, Fresh Herbs, Balsamic Dressing
Salade de Crabe, Mangue, Pamplemousse
Salad of‏ Devonshire crab, mango, grapefruit
Agnolotti de Ricotta, Artichauts et Sauce Vierge
Ricotta agnolotti, artichoke & sauce vierge
Carré et Ris d’Agneau des Cornouailles, Petits Pois, Lardon et Purée d’Ail Doux
Rack of Cornish lamb, sweetbread, peas, bacon, sweet garlic puree
Fraise Gariguette et Poivre de Szechuan, Creme Glacée au Fromage Frais
Gariguette strawberry w/ Szechuan pepper, cream cheese crème glacée
Saveurs de Tiramisu et Crème au Coeur de Guanaja
Flavours of tiramisu w/ a Coeur de Guanaja chocolate cream
Hors d’Oeuvres‏
Please allow an estimated 20 minutes preparation time
Salade de Crabe, Pamplemousse, Céleri
42.00
Salad of Devonshire crab, grapefruit, celery
Ravioli de Langoustine, Herbes de Printemps
42.00
Ravioli of langoustine, summer garden herbs
Saumon Confit, Fleur de Sureau, Radis et Yuzu
42.00
Confit of salmon, elderflower, radish & yuzu
Terrine de Betteraves, Sorbet Raifort et Fromage Frais
38.00
Terrine of baby beetroot, horseradish sorbet & cottage cheese
Agnolotti de Ricotta, Artichauts et Tomate Vierge
40.00
Ricotta agnolotti, artichoke & tomato vierge
Risotto aux Légumes du Jardin, Crème de Cerfeuil
42.00
Risotto of summer vegetables, chervil cream
Plats Principaux
Please allow an estimated 20 minutes preparation time
Filet de Turbot et Fleur de Courgette au Crabe, Braisage a la Citronnelle
52.00
Wild Cornish‏ turbot & crab courgette flower, lemongrass braisage
Filet de Boeuf Roti Sur Lit D’Orge, Jus de Vin Rouge
54.00
Roasted fillet of Aberdeen Angus beef, pearl barley, red wine jus
Assiette d’Agneau, Pommes de Terre Jersey Royales, Artichaut et Purée de Groseille
54.00
Assiette of Cornish lamb, jersey royals, artichoke & gooseberry puree
Aubergine Epicée, Pois Chiches, Dattes, Citron Confit
48.00
Spiced aubergine,‏ chick peas, Medjool dates, preserved lemon
Filet de Loup de Mer et Langoustines Grillés, Purée de Pommes de Terre Fumée, Sauce a l’Anis Etoilée
52.00
Cornish sea bass, Scottish langoustine, smokey mash, star anise jus
Rognons de Veau, Fleur d’Ail, Angélique, Livèche et Sauce au Vin Rouge
54.00
Veal kidney, alliums, Angelica, lovage & red wine jus
Raymond Blanc’s Garden Leaf Salad, Fresh Herbs, Balsamic Dressing
5.00
154.00 per guest & for the whole table only
Terrine de Betteraves, Sorbet au Raifort
Terrine of baby beetroot, horseradish sorbet
Aubergine Epicée, Pois Chiches, Dattes, Citron Confit
Spiced aubergine, chick peas, Medjool dates, preserved lemon
Fromage Ardrahan, Miel, Noix De Pécan
Ardrahan cheese, honeycomb, pecan
Raviole de Fruits Exotiques, Jus de Noix de Coco et Feuille de Kaffir
Exotic fruit‏ raviole, kaffir lime & coconut jus
Le Manoir Garden Leaf Salad, Fresh Herbs, Balsamic Dressing
Soupe de Cresson et Asperges
Watercress soup, English asparagus
Agnolotti de Ricotta, Artichauts et Tomate Vierge
Ricotta agnolotti, artichoke & tomato vierge
Risotto aux Légumes du Jardin, Crème de Cerfeuil
Risotto of spring vegetables, chervil cream
Fraise Gariguette et Poivre De Szechuan, Creme Glacée au Fromage Frais
Gariguette strawberry‏ w/ Szechuan pepper, cream cheese crème glacée
Saveurs de Tiramisu et Crème Au Coeur de Guanaja
Flavours of tiramisu w/ a Coeur de Guanaja chocolate cream

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Ícone de Bússola
Belmond Le Manoir aux Quat'Saisons
Church Road, Great Milton
Oxford
Oxfordshire
OX44 7PD
Reino Unido
Obter orientação
Ícone de Informações
Created by celebrated chef Raymond Blanc OBE, Belmond Le Manoir aux Quat'Saisons is renowned for offering one of Britain's finest gastronomic experiences.
Ícone de relógio
Aberto (Mostrar mais)
  • Seg–Dom
    • 24 horas
Ícone de telefone
+44 1844 278881
Ícone da World Wide Web
Ícone do Twitter
@belmond
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