Hors D'oeuvres and Edibles
- Presentation of Caviar
  
  ossetra malossol caviar from the caspian sea accompanied by egg, chives, creme fraiche, blinis
- Oysters Churchill $15.00
  
  trio of fresh oysters baked with Sage Derby cheese, baby rocket greens, topped with sauce bearnaise
- Veal Marrow $14.00
  
  accompanied by sauteed leeks, dijon mustard, brioche toast rounds
- 'Fish and Chips' $18.00
  
  langoustines fried in Oatmeal Stout batter, served with truffled pomme frites and sauce hollandaise
- Pate Du Jour
  
  rotating selection of housemade pate, terrine and foie gras accompanied by cornichons, chopped leeks, cracker bread
- Bouillabaisse En Papillote $19.00
  
  a veritable plethora of Fruits of the Sea, including sea bream, oysters, rockfish, mussels, langoustines and clams, baked in paper with consomme and assorted mushrooms
- Mussels Sancerre $11.00
  
  steamed in Sancerre wine and shallots, served with pomme frites
- Salade Baroque $9.00
  
  living cress, radicchio, quail egg, Champagne vinaigrette
- Steak Tartare $15.00
  
  accompanied by garlic confit, capers, Niçoise olives, shallots
- Lobster Bisque $10.00
  
  with chervil gelee and shrimp souffle
- Confit of Goose $18.00
  
  served on brioche toast with walnut oil
- Galettes $11.00
  
  cracker bread pizzettes' choice of: Mediterranean, Parisian, London
- Fondue Gruyere $10.00
  
  traditional accompaniments

Repast Grandeur
- Shellfish Platter $30.00
  
  raw clams with leek puree and sherry foam, bay scallop tartare with preserved lemon and caviar, bound langoustine salad with hearts of palm on endive, grilled spiny lobster with pernod vanilla creme, kumomoto oysters with key lime and mint, steamed mussels sancerre
- Dover Sole $25.00
  
  served over lobster risotto
- Roast Beef Tenderloin $26.00
  
  with yorkshire pudding, bordeaux au jus
- Medallions Of Pork Roulade $24.00
  
  stuffed with bacon, herbs, roast garlic
- Petite Poulet $21.00
  
  blah blah and more blah

Sweets and Savouries
- Royal Stilton Cheesecake/Brulee $12.00
  
  with fleur de sel caramel, honeyed walnuts, sherried fruits (pears and cherries)
- Concorde A La Framboise $9.00
  
  dark chocolate/raspberry mousse with lengths of cocoa meringue, raspberry coulis
- Lemon Financier $10.00
  
  warm lemon/pistachio cake topped with frozen pistachio parfait, with lemon caramel, roast strawberries, pistachio brittle
- Irish Coffee Pot de Creme $10.00
  
  finished with Chantilly cream, spiced whiskey snap
- Chocolate Souffle Cake $12.00
  
  served warm with earl grey tea ice cream
- Fondue l'amour $15.00
  
  fondue of passion fruit and dark chocolate, accompanied by a rotation of housemade treats which may include marshmallows, datebread, miniature eclairs and/or seasonal fruit
- Nouvelle Tarte Tatin $12.00
  
  accompanied by Calvados ice cream, cherry coulis
- 'Ginger Beer' $10.00
  
  spiced ginger cake with raspberry/apple compote, acompanied by st peters porter ice cream
- Fromage France $15.00
- Fromage UK $15.00

Menu for Baroque Luxe Lounge provided by Allmenus.com

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