Starter

Onion soup,
croutons and abondance cheese
5.95
Mushroom terrine,
pickle mushrooms
6.95
Duck
and pistachio terrine
6.95
Crispy egg
pea puree and pancetta
7.50
Charcuterie from Savoie
7.50
Escargots with garlic cream
and parsley butter
7.95
Lobster
and XO Tiffon cognac bisque
8.95
Wild mushroom tartelette herb sabayon
8.95
Pan fried Foie gras,
myrtille & kalamansi vinegar
12.95

Our food is prepared from scratch so please be aware all main courses can take up to 30 minutes to prepare
All enlisted dishes can be modified to meet your special dietary requirements, please liaise with our staff

Main courses

Roast cod,
pea puree and black quinoa
17.95
Organic salmon,
crushed potatoes and tomato vinaigrette
17.95
Pan fried seabass,
garden vegetables, Champagne sauce
19.95
Duck magret
shallots puree and pink praline
19.95
Grilled Entrecote
tarragon butter, pomme allumettes
21.95
Pork shank
confit
21.95
Scottish beef filet,
girolles and Armagnac sauce
26.95

To share
Rack of lamb
gratin Savoyard
21.95p/p
Cote de bœuf
gratin Savoyard & Mondeuse jus
23.95p/p

Sides
Frites, gratin Savoyard; green salad; petit pois; green beans; spinach;
4.50

Our food is prepared from scratch so please be aware all main courses can take up to 30 minutes to prepare
All enlisted dishes can be modified to meet your special dietary requirements, please liaise with our staff

Desserts

Kirsh nougat glacé
5.95
Vanilla Crème brulee
5.95
Coconut
and lime floating island
5.95
Warm chocolate mousse,
vanilla ice cream
5.95
Rum baba,
Chantilly cream
5.95
Lemon and meringue tartelette
5.95
Ice cream or sorbet
5.95

On your ice cream or sorbet add a shot of
Cassis liqueur Limoncello; Framboise liqueur Baileys; Prunelle liqueur Amaretto; Whisky
1.95

Fromages of Savoie
Tomme
3.00
Beaufort 3.00
Abondance 3.00
Reblochon 3.00
Tamie 3.00

A la carte menu

2 courses 22.95
3 courses 25.95

Onion soup,
croutons and abondance cheese

Mushroom terrine,
pickle mushrooms

Crispy Egg meurette


Beetroot and apple tartare,
goat cheese ice cream
Organic salmon,
crushed potatoes and tomato vinaigrette

Grilled rib - eye steak,
garlic butter and pomme allumettes

Coq au vin



Dessert
Our food is prepared from scratch so please be aware all main courses can take up to 30 minutes to prepare
All enlisted dishes can be modified to meet your special dietary requirements, please liaise with our staff

Sample Lunch Menu

Tuesday - Friday 12-2:30 pm

2 courses 10
3 courses 14

Tomato and basil tartare


Charcuterie from Savoie



Salmon brochette, caramelized onions and roast tomatoes


Roast guinea fowl supreme, girolles and pomme saute


Naugat glace

Christmas lunch party menu

3 courses menu 28.50
To make an enquiry, please contact:
t: 0207 978 7085 | e: contact@augustine-kitchen.co.uk

Cured salmon pickle apple
and herb fromage blanc

Duck egg tarte, bacon,
parsnip puree and port sauce

Jerusalem artichoke
and white truffle soup

Pressed duck terrine,
spice quince and toasted brioche

Filet of cod,
cucumber, brown shrimp and parsley risotto

Confit of duck,
caramelized vegetable s and Madeira sauce

Mushroom pithivier,
artichoke and truffle puree

Rum baba vanilla and tonka bean Chantilly

Choco passion ( warm chocolate mousse with passion fruit sorbet)

Pineapple carpaccio, chili peppers and coconut ice cream
party menu is for bookings of 8 people and above

Christmas party menu

3 courses menu 36.50
To make an enquiry, please contact:
t: 0207 978 7085 | e: contact@augustine-kitchen.co.uk

Cured salmon pickle apple
and herb fromage blanc

Lobster bisque, brandy
and tarragon Chantilly

Pressed duck terrine,
spice quince and toasted brioche

Jerusalem artichoke
and white truffle soup

Duck egg tart, bacon,
parsnip puree and port sauce


Braise dover sole,
broccoli sprouts and Champagne sauce

Filet of cod,
cucumber, brown shrimp and parsley risotto

Confit of duck,
caramelized vegetables and Madeira sauce

Beef wellington,
pinot noir sauce and leek gratin

Mushroom pi thivier,
artichoke and truffle puree


Blueberry, vanilla and pistachio baked Alaska

Rum baba vanilla and tonka bean Chantilly

Choco passion (warm chocolate mousse with passion fruit sorbet)

Pineapple carpaccio, chili peppers and coconut ice cream

Floati ng island lime and vanilla sauce
The menu available for bookings from 28 th November 2017, minimum 8 people. For pre order only.

New year's eve Menu

7 courses 65
To make an enquiry, please contact:
t: 0207 978 7085 | e: contact@augustine-kitchen.co.uk

Candied Scottish salmon burned apple
and calamansi dressing

Jerusalem artichoke Royale,
celeriac velouté, truffle and golden croutons

Seared scallops,
roast hazelnuts and parsnips puree
Scottish beef filet wellington,
cocotte of winter vegetables and Madeira sauce

Cheese from Savoie

Raw and coo ked citrus fruit salad,
champagne sorbet

Sphere 100% Chocolate
(mousse, sorbet, crumble, sauce)
Macaron / tea or coffee