tRINITY HILL *Y* BLEEDING HEART RESTAURANTs • 020 7242 2056 • bookings@bleedingheart.co.uk *Y* THE don


vALENTINES MENU 2012

Menus & Wines

Menu
Trinity Hill
Wine List

Functions, Private Dining and Olympic Entertaining
Weddings
Private Dining
Olympic Entertaining
Wine Tasting

Location & Contact
How to Find Us
Contact Us

Views of the Restaurant
Gallery


Other Venues
Private Dining
The Bistro
The Tavern
The Crypt

History
Lady Hatton &
Charles Dickens



  Bleeding Heart Restaurant online booking

RESTAURANT MENU

STARTERS

Soup of the Day £5.95
Soupe du Jour
Y

Winter Squash Soup with Chives Crème Fraîche and Sweet Potato Gnocchi £6.75 (V)
Soupe de Potiron avec Ciboulette à la Crème Fraîche et Gnocchi a la Pomme de Terre Douce

Y

Salad of Baby Beetroot with Goat’s Cheese Mousseline, Walnut and Cider Dressing £8.95 (V)
Salade de Jeune Betterave à la Mousse de Fromage de Chèvre, Vinaigrette de Cidre et Noix
Y

Raviolo of Confit Butternut Squash and Buffalo Ricotta, Roasted Pine-nuts, Pousse Spinach £9.75 (V)
Raviolo de Courge Confit et Buffalo Ricotta, Pignons Toastés, Pousses d’Epinards
Y

Confit Duck and Chicken Ballotine with Wild Mushrooms,Apple and Raisin Compote£9.95
Ballotine de Canard Confit, Poulet, Champignons Sauvages Compote de Pomme et Raisin

Y

Smoked Isle of Lewis Salmon with Leek Mousseline, Salmon Caviar and Home-made Blinis £10.95
Saumon Fumé Ecossais avec Mousseline aux Poireaux, Caviar de Saumon, Blinis fait maison

Y

Le Steak Tartare with Soft-poached Quails Egg and Parmesan £11.50
Le Steak Tartare, Œuf de Caille Poché et Parmesan
Y

Cornish Crab and Crayfish Tail Tian with Sweet Cured Dill Cucumber and Avocado £11.75
Tian de Crabe aux Écrevisses, Avocat et Salade de Concombre

Y

Terrine of Foie Gras with Port Jelly, Fig, Apricots and Almond Compote
and Home-made Pistachio Brioche £12.75
Terrine de Foie Gras à la Gelée de Porto, Compote de Figue, Abricot et Amandes, Brioche Maison aux Pistaches
Y

Seared Scallops on a Purée of Leeks with Candied Lemon and Purple Shiso Leaves £12.95
Coquilles Saint-Jacques Poêlées sur une Purée de Poireaux Braisés, Citron Confit

EVENING SPECIAL

Starter
Warm Seared Foie Gras with Caramelised Chicory, Golden Raisin Jus £12.75

Main
Roast Chateaubriand of Scottish Beef for Two with Sautéed Green Beans, Pommes Pont-neuf, Confit Tomato and Garlic Breadcrumbs £55.00

MAIN COURSES

Vegetarian

Pappardelle of Woodland Mushrooms with Chestnut Fritters and Parmesan £1 3.45 (V)
Pappardelles de Champignons des Bois avec des Beignets de Châtaignes et Parmesan

Fish

Roasted Sea Bass with Braised Fennel and Pumpkin, Saffron Pomme Purée £18.95
Bar Roti au Fenouil et Potiron Braisé, Puree de Pommes de Terre au Saffron

Y

Whole Lemon Sole Meunière with Caper Berries and Parsley New Potatoes £19.75
Sole Meunière aux Câpres avec Pommes de Terre Nouvelles Persillées
Y

Sautéed Monkfish Tail with Smoked Paprika Chick Peas, Swiss Chard, Tarragon and Tomatoes £20.00
Queue de Lotte Poêlée, Pois Chiche au Paprika Fumé, Swiss Chard, Estragon et Tomates
Y

Lobster Risotto Provencale with Parmesan Tuile £24.95
Risotto de Homard a la Provençale et Tuile de Parmesan

Meat
Suprème of Maize-fed Chicken. Baby Artichoke, Spring Onion Risotto and Red Wine Sauce £17.95
Poulet au Maïs, Jeunes Artichauts, Risotto aux oignons de printemps et Sauce Vin Rouge
Y

Sautéed Escalope of Calf’s Liver with Bacon, Pomme Purée and Madeira Wine Sauce £18.95
Foie de Veau Sauté au Bacon, Purée de Pomme de Terre et Sauce Madère
Y

Roast Rump of Suffolk Black face Lamb with Caramelised Root Vegetables
and Pomme Mousseline, Rosemary Jus £21.00
Croupe d'Agneau Rôti de Suffolk, Les Légumes Racines Caramélisés
et Pomme Mousseline, Jus au Romarin

Y

Assiette of Suckling Pig and Crackling with Apricot and Sage Faggots, Pommes Fondant and Bramley Apple Sauce £21.75
Assiette de Cochon de Lait et Peau Croquante, Abricots et Sauge Fagots, Pomme de Terre Fondantes, Sauce Pomme
Y

Haunch of Scottish Venison with Juniper Braised Venison Cheeks, Ruby Plums, Roasted Red Chicory and Elderberry Sauce £24.50
Epaule de Chevreuil et Joues de Chevreuil Braisées au Genièvre, Prunes Ruby, Endive Rouge Rôtie et Sauce de Sureau
Y

Roast Fillet of Scottish Beef with Ceps, Confit Shallots, Pommes Pont-Neuf and Red Wine Fumet £28.95
Filet de Bœuf Écossais, Cèpes, Echalotes Confites, Pommes Pont-Neuf et Fumet au Vin Rouge

Y

SIDE DISHES

Salade Verte - Pomme Pont Neuf

Haricot Verts au Beurre - Pommes Nouvelles

Epinards en Branche - Purée de Pommes de Terre

All Side dishes at £3.50

DESSERTS AND WINES RECOMMENDED
£6.95

Selection of Sorbet and Ice Cream

* * *

Roasted Caramelised Pineapple with Coconut and Rum Mousse, Spiced Pineapple Sorbet
2009 Cordon Cut, Late harvest Riesling, Mount Horrocks, Australia ( £11.00)

* * *

Le Grand Macaroon au Citron with Limoncello Sorbet
2007 Clos Dady, Sauternes, France ( £9.90)

* * *

Belgian Chocolate and Hazelnut Roulade
with Winter Berries and Fruit Coulis
2008 Banyuls Rimage , Le Clos de Paulilles, France (£5.50)

* * *

Banana Parfait with Caramel Ice Cream
2008 Muscat de Rivesaltes, France ( £4.90)

* * *

Mousseline of Cassis with Black Currant Sauce and Sablé Tuiles
2009 Noble viognier, Trinity Hill, New Zealand (£6.90)

* * *

Warm Chocolate Fondant, Orange Ice Cream (£7.95)
Pedro Ximenez, 20 Years Old Solera, Spain ( £6.50)

* * *

La Tarte Tatin Classique for Two with Caramel Sauce and Vanilla Ice Cream (£7.95 each)
2007 Tokaji Aszu , 5 Puttonyos, Hungary ( £11.00)

FROMAGES

Colston Bassett Stilton with Walnut Bread £9.25

Selection of Cheeses from the Trolley £9.95 for 3 / £12.95 for 5

Tea: Earl Grey, English Breakfast £1.95

Tisane: Camomille, Peppermint £1.95

Café Filtre £2.25

Espresso £2.50 - Cappuccino £2.50



Prices include VAT. An optional service charge of 12.5%, which is at the customers discretion and goes entirely to staff, will be added to your bill.

PLEASE NOTE
This is a sample menu as our a la carte menu changes regularly.
We also have daily specials and there is always a
Vegetarian option in the Restaurant.

 



Awards

Find Out More

Bleeding Heart Restaurant, Bleeding Heart Yard, off Greville Street, London EC1N 8SJ. Tel: 020 7242 2056/8238