The Gun Christmas Menu 2008

 

Glass of Chapel Down, English sparkling wine from Kent

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Foie gras and chicken liver parfait

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Pumpkin soup, seared scallop, baby sorrel

  Roast partridge, puy lentils, sherry vinegar

  Boudin of smoked salmon, chive crème, salmon keta and cucumber

  Wild mushrooms à la Grecque, radish and pearl onion salad

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Chestnut stuffed breast of goose, creamed Brussels sprouts, ratte potatoes, foie gras velouté

  Braised shin of Stansfield Hall venison, parsnip mash, Chantenay carrots and bone marrow jus

  Organic salmon en croute, purple sprouting broccoli, almond cream

  Rotolo of pear and Roquefort, baby spinach and parmesan

 

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Chocolate torte, honeycomb ice cream

  Christmas pudding, brandy butter

  Vanilla cheesecake, winter fruits

Cinnamon apple crème brûlée, shortbread

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English & French cheeses with a glass of Burmester ruby port

(£4 supplement if taken as a dessert or £9.95 if as an additional course)

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Coffee/tea and festive petit fours

£50 per person (inc VAT). An optional 12.5% gratuity will be added to the final bill

For all enquiries please call Jessica on 020 7515 5222 / 07919 882 787 or email:lisa@thegundocklands.com

The Gun, 27 Coldharbour, Docklands, London, E14 9NS

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