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We have added new dishes to our menu to
complement the Autumn season.
Game
Roast red legged partridge with bacon
cabbage, crispy potatoes and thyme & juniper
sauce
Whole roasted red legged partridge with bacon cabbage, crispy pancetta and crispy potatoes. Served with a thyme & juniper sauce.
Whole roast grouse with traditional accompaniments
Whole young grouse served with braised red cabbage, bread sauce, breadcrumbs, red currant jelly, watercress, game gravy and liver on
toast.
Peppered highland venison with
cauliflower cheese & beef tongue sauce
Venison haunch steak served pink with
cauliflower cheese and a sauce of braised ox
tongue. Cooked with herbs and peppercorns,
garnished with baby watercress.
Other new Autumn dishes
Roast cod fillet with
spiced lentil salsa, crispy pork belly &
smoked paprika
Fillet of roast cod served with a spiced puy lentil salsa. Served with crispy confit
pork belly and smoked paprika.
Smoked chicken salad with leek,
quail’s egg, pea shoots & truffle
dressing
Salad of smoked chicken with slow braised
leeks, hard boiled quail’s egg and pea
shoots. Served with a truffle dressing.
Seared scallops with truffled
artichoke, girolles & red wine dressing
Seared scallops served with a puree of
Jerusalem artichoke, sautéed girolle
mushrooms, baby salad leaves and a red wine
reduction.
Goat’s cheese, celeriac & potato
pie
Vegetarian pie made with onions, garlic, celeriac, potato and parsley. Topped with a short crust pastry top.
Puddings
Fresh raspberries with basil ice
cream
Bramley apple & blackberry pie with cream
Chocolate torte with white chocolate & lavender ice cream
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The Mercer, r>34 Threadneedle Street, EC2R 8AY
London ::Tel 0207 628 0001::
info@themercer.co.uk
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