Wimbledon Sample Menus

STARTER

SEA BREAM CARPACCIO WITH PINK GRAPEFRUIT
Fennel, samphire, lemon dressing

DINGLEY DELL CERRUNOS HAM
Pickled peaches, fennel, creamy fromage frais, Balsamic Vinaigrette

FILLED KOHLRABI PARCELS
Pea mousse, watercress mayonnaise, fresh peas, dill vinaigrette (VE/DF/NCGI)

WATERMELON CARPACCIO WITH BALSAMIC
Herbs and citrus vinaigrette (VE/DF/NCGI)


MAIN COURSE

LAKE DISTRICT LAMB CUTLETS AND BRAISED LAMB BONBON
Broccoli puree, broccoli relish, pickled radish, tender stem broccoli, thyme jus

POACHED HALIBUT WITH MOUCLADE SAUCE
Carrot julienne, broad beans, leek, herbs

SEAFOOD PLATTER
Half a lobster with Sauce Bois Boudran
Prawns Cocktail with Marie Rose
Scallop Ceviche with smoked Yuzu condiment
Torched Salmon Trout Sashimi with Espelette Crème fraiche
Octopus Salad with Tomato and Herb Vinaigrette

CRISPY SUMMER VEGETABLES
Carrot and ginger puree, warm fresh peas- courgette salad, espelette vinaigrette (VE)


DESSERT

STRAWBERRY AND CREAM
Strawberry juice, Vanilla mousse, strawberries, strawberry sorbet,

CHOCOLATE MOUSSE
Poached cherries, cherry ice cream and cacao nib tuille

LEMON AND LIME MERINGUE TART
Raspberry sorbet

MARSALA POACHED PEARS WITH APRICOTS
Pear sorbet, Marsala jelly (VE/DF/NGCI)



AFTERNOON TEA

SAVOURY PLATE
Homemade Pork and Leek Sausage Roll
Cheese Quiche with piment d’espelette
Ham and Cheese with Dijon Mustard
Coronation Chicken with Raisins and Spinach

PATISSERIE PLATE
Victoria Sponge
Coffee Choux Bun
Chocolate Orange Bar

SCONES
Warm Fruit and Plain scones
Strawberry Jam
Clotted cream

Daily Cheese* Personally Selected by Michel and Emily Roux served on the Counter,
Gorgonzola
Gruyere
Camembert de Normandie
Fourme de Montbrisson
Comte 18 mois
Roquefort carles
Tome aux fleurs.
St Maure
Selles sur Cher


EACH DAY 3 DIFFERENT CHEESES WILL BE ON DISPLAY WITH THE FOLLOWING GARNISH:
Seedless Grapes red and green
Quince Paste, Chutney, 3 different types of Biscuits


Celebration of Strawberry from the Counter

Sweets
Strawberry and Cream
Strawberry Tartlets

(VE) Vegan, (V) Vegetarian
* Please note that the above is a sample menu and is subject to change

If you have a food allergy, please inform a member of the Team before ordering and check the allergen information via the QR code on the menu.

CANAPES

Homard Glacé au Soja, Mouli, Shiso et Algues Braisées

Lobster glazed with Soy, Tomato Ponzu, Shiso & Braised Kombu

Pavé de Flétan Poèle, Chou-Fleur et Concombre, Beurre Blanc et Caviar

Roasted Halibut with Champagne Butter Sauce, Caviar & Torched Cucumber

Filet de Bœuf Rôti et Son Raviolo, Jus Rossini

Roasted Fillet & Braised Beef Ravioli, Peas & Madeira Sauce

Fraises et Chocolat Blanc, Huile d’Olive et Poivre

Strawberry Eclair, White Chocolate & Olive Oil Ganache Spiced with Long Pepper


CAFÉ ET PETITS FOURS

After you have enjoyed the tennis, we will be delighted to welcome you back to Le Gavroche at The Lawn


PLATEAU DE FROMAGES AFFINÉS

Selection of French & British Cheese


ASSIETTE DU CHEF

A Selection of the Chef's Favourite Desserts

V = Vegetarian VE = Vegan
* Please note that the above is a sample menu and is subject to change

If you have a food allergy, please inform a member of the Team before ordering and check the allergen information via the QR code on the menu.

SNACKS

Chicken Liver Choux

Pea, Shallot & Black Garlic Tart (VE)

Tuna tartare, fermented chilli mayo served on a rice cracker, topped with seaweed and furikake

Kolrabi tartlet (VE)


MAINS

Lamb Rack, Wild Garlic Chimi

Pea and mint tortellini black garlic puree & burnt lemon sauce

Giant cous cous salad with piquillo peppers, vegan feta, roasted vegetables & dukkah (VE - warm)

Cod with vermouth beurre blanc, sea herbs & nori crumb

Chard baby gem, parmesan, sourdough crumb & pickled shallot salad

Scallop, peach & Kosho

Melon, chamomile & caviar 


DESSERT

Bitter chocolate bavarois, with strawberry crumble & rippled cream

Lemon meringue tart

Soft serve
 



AFTERNOON TEA

Baby spinach, tomato, and feta mini tartlet (v)

Sausage roll with pickle gel

Chicken coronation roll

Sandwiches

Victoria sponge

Passion fruit tart (vegan and GF)

Orange chocolate slice (vegan and GF)

Strawberries & Cream (F&D)

V = Vegetarian VE = Vegan 
* Please note that the above is a sample menu and is subject to change

If you have a food allergy, please inform a member of the Team before ordering and check the allergen information via the QR code on the menu.

AMUSE

Avruga Caviar

Onion soubise, egg yolk purée, crème fraiche, crispbreads

London Sourdough and Multi Seed Bloomer

Salted English butter, espelette butter


STARTER

Isle of Wight Tomato (V/VE)

Nocellara olive, green tomato, basil

Chalk Stream Trout

Gooseberry, elderflower, fennel

Pole & Line Caught Tuna Crudo

Rhubarb pickle, radish, sea herbs

Guinea Fowl and Chicken Terrine

Apricot, tarragon, wood sorrel


MAIN COURSE

Summer Courgette (V/VE)

Fried courgette flower, bean fricassee, basil, broad bean

North Atlantic Cod

Piperade, salt cod fishcake, Charlestown mussels, roasted fish butter sauce

Native Cornish Lobster Tail

Saffron emulsion, fennel, orange and chicory

Herdwick Lamb Rack

Glazed shoulder, salsa verde, Helda bean salad, potato purée, crispy potato


DESSERT

Baked Rose Custard

Strawberry salad, toasted oats, strawberry sorbet

Chocolate and Cherry

Sour cherry crumble, cherry sorbet, cherries

Raspberry Pavlova

Hibiscus meringue, raspberry compote, raspberry sorbet

Peach and Rum Baba

Crème diplomat


CHEESE

English Cheese Selection

London honeycomb, biscuits, chutneys and fig



AFTERNOON TEA

Sausage roll, brown sauce

Cucumber, cream cheese sandwich

Egg mayonnaise, cress sandwich

Scones Jam & Cream

Rhubarb and Strawberry Tart

Lemon Meringue Choux Bun

Raspberry Sponge

Strawberry & Vanilla Ice Cream

VE = Vegan
* Please note that the above is a sample menu and is subject to change

If you have a food allergy, please inform a member of the Team before ordering and check the allergen information via the QR code on the menu.

CANAPES

Rosary Ash Goat Cheese, Gooseberry Relish, Parmesan Shortbread, Sorrel (V)

Spiced Panisse, Coriander & Mint Chutney (VE) (GF) (DF)

Glazed Lamb Breast, Miso Aubergine (GF) (DF)

Coronation Lobster Claw Croustade, Mango Ketchup & Coriander Cress


BREAD

Baked Sourdough bread with Briddleford butter


STARTERS

Venison Carpaccio (GF)
Crispy Egg Yolk, Feta, Heritage Beetroots, Hampshire Watercress

Jerk Native Lobster Tail (DF) (GF)
Pak Choi, Costal Herbs, Aromatic Lobster Sauce

Isle Of Wight Tomato Ceviche (V)
Burrata, Lime & Chilli Dressing, Red Onion, Garden Herbs


MAIN COURSES

Isle of Wight Little Span Farm Lamb cannon
Poached Roscoff Onion, Braised Shoulder, Lamb Fat Crumb, Pea & Broad Bean Puree, Roasted Isle of Wight Garlic, Gaufrette Potatoes, Lamb Jus

Taste of The Wight (GF)
Roasted Line Caught Wild Bass, Razor Clams, Mussels, Saffron Potatoes, Courgettes with a Bouillabaisse Sauce

Dressed Ancient Grains
Courgettes, Tempura Courgette Flower, Isle of Wight Tomato Gazpacho


DESSERTS

Burnt Meringue
Roasted Strawberry Consommé, Lemon Curd

Caramelised White Chocolate Tart
Yuzu, Yoghurt Namalaka, Raspberries

Spiced Rum Pineapple (VE)
Coconut Pannacotta, Honeycomb, Mango

AFTERNOON TEAS

Wimbledon Sandwich Selection

Fruit & Plain Scones Clotted Cream & Wimbledon Jam

Chocolate Caramel Slice

Egg Custard Tart

Slab Cherry Ripple Fudge

Banana Bread, Nunwell Farm Honey Cream Toasted Oats

Passion Fruit Meringue

LATE NIGHT SNACK

Selection of Island of wight cheese

With a Selection rustic cracker, Chutneys and Preserves

Selection of Dingley Dell Charcuteries

Rustic Breads

V = Vegetarian VE = Vegan
* Please note that the above is a sample menu and is subject to change

If you have a food allergy, please inform a member of the Team before ordering and check the allergen information via the QR code on the menu.

SNACKS ON ARRIVAL

Virgin bloody mary, celery, tomato salt

Heritage tomato tart with quinoa pastry, Calabrian pepper and whipped feta

Chalk stream trout croissant with crème fraiche and trout roe

Sourdough brioche with Albion Coppa, quails egg and sriracha hollandaise


BUFFET

Burrata
Black olive caramel, watercress dressing

Roasted Crapaudine beetroot
Toasted seeds, whipped feta, chicory

Wimbledon coronation chicken
Curried chickpea, cauliflower crispy onion, nigella seeds

Smoked venison, Cerrunos ham, salami
Truffled London honey, Borratane onions, artichokes, Nocellara olives


SEAFOOD PLATTER

King prawn cocktail
Horseradish cocktail sauce

Devon crab
Yoghurt, lemon, brown crab powder

Native lobster brioche roll
Truffle mayonnaise, watercress


MAIN COURSE

Stuffed Herdwick saddle of lamb
Lamb shoulder stuffed Roscoff onions, green olive salsa, peas, broad beans

Roasted pale aubergine
Pumpkin seed brittle, confit Isle of Wight tomatoes, roasted tomato compote

 
SALADS

“Waldorf” Salad - Chicory, dill marinated apples, pickled red grapes, celery, candied pumpkin seeds, rapeseed mayonnaise

Coronation Jersey Royal Salad - Pickled sultanas, crispy shallots, nigella seeds

Isle of Wight tomato, smoked olives, tomato and sherry vinaigrette, basil

British broad beans, breakfast radish, preserved lemon and mint dressing

Fennel, cucumber and chickpea, chimichurri dressing, sumac smoked chickpeas


DESSERTS

Buffet selection of desserts:

Wimbledon trifle
Tiramisu
Ice cream machine with a selection of toppings



AFTERNOON TEA

Sandwiches
Coronation chickpea on turmeric bread
Egg mayonnaise and cress on white bread
Ham and cheddar cheese on wholemeal bread

Sausage Roll

Fruit and plain scones
Wimbledon strawberry jam and Cornish clotted cream

Selection of cakes
Lemon meringue choux
Chocolate and salted caramel tart
Vanilla and raspberry slice

Wimbledon Strawberries and Cream


CHEESE COURSE

Waterloo, Isle of Mull, Rosary Goats Cheese, Burt’s Blue

Served with crackers, biscuits, fruit preserve, apricots and chutney.

* Please note that the above is a sample menu and is subject to change

If you have a food allergy, please inform a member of the Team before ordering and check the allergen information via the QR code on the menu.