The Square ,| 2 **

http://www.squarerestaurant.org/

Reservations - 44 (0) 20 7495 7100
reception@squarerestaurant.com

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About The Square

The Square, owned by Philip Howard and Nigel Platts-Martin opened its doors in King Street, St. James' in 1991.

Seven years later it moved to its current location of Bruton Street, Mayfair. The Square, its food, its wine and its owners have amassed a multitude of awards and accolades along the way. Most recently, the restaurant won the BMW Square Meal 'Restaurant of the Year 2007' for an unprecedented second year and currently holds the Which? Good Food Guide's 'Best Wine List 2008'.

ACCOLADES

TWO STARS MICHELIN GUIDE 2007
FOUR ROSETTES AA GUIDE 2007
8/10 WHICH? GOOD FOOD GUIDE 2008
RESTAURANT OF THE YEAR BMW SQUARE MEAL 2007
BEST OF AWARD OF EXCELLENCE WINE SPECTATOR 2007

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Menu ( Dinner )

A la Carte Menu

Chilled Cucumber Soup with a Rillette, Jelly
and Roulade of Wild Salmon

Roast Foie Gras with a Sweet and Sour Citrus Glaze, Slow Cooked Cherries and Honeycomb

Lasagne of Dorset Crab with a Cappuccino of
Shellfish and Champagne Foam

Salad of Quail with Caesar Cream, Sweetcorn, Girolles, Fresh Almonds and Crayfish

Sauté of Scottish Langoustine Tails with Parmesan Gnocchi and a Potato and Truffle Butter
(£10.00 supplement)

Thinly Sliced Avocado with a Sweet Pepper Vinaigrette, Gazpacho Jelly Shot and Sour Cream Ice Cream

Aubergine Caviar with a Courgette Flower Stuffed with a Mousseline of Chicken and Goat's Cheese

Tartare of Veal and Carpaccio of Tuna with Artichoke Heart, Rocket Juice, Parmesan Pearls and Olives

....

Slow Cooked Halibut with Beetroot Purée, a Warm Potato Salad, Grilled Spring Onions
and a Smoked Eel Cream

Fillet of Seabream with Squid Ink Macaroni, Minced Green Olive, Sardine Chantilly and Tomato

Loin of Monkfish with a Purée of Peas, Lardo di Collonata and Glazed Lettuce

Steamed Turbot with a Vinaigrette of Langoustine Claws, Cucumber, Spring Onion and Radish

Herb Crusted Saddle of West Country Lamb with Shallot Purée, Garlic, Balsamic Vinegar and Olive Oil

Breast of Goosnargh Duck with Tarte Fine of Peach and Red Onion Confit

Fillet of Beef with Red Wine Ravioli, Wilted Greens and a Smoked Black Pepper Emulsion
(£10.00 Supplement)

Rump of Veal with Globe Artichoke Purée and a Croustillant of Tongue and Girolles

…

Pavé of Cholcolate with Sunflower Seed Brittle, Toasted Almonds, Honeycomb and Orange

Brillat-Savarin Cheesecake with Kentish Strawberries
and Strawberry Tea Sorbet

Parcel of Alphonso Mango with Passionfruit,
Watermelon, Cardamom and Lime

A Soup of Summer Jellies with
Champagne and Elderflower

"Eton Mess"

Mocha Soufflé with "Dulche de Leche" Ice Cream and a
Small Tiramisu with Salt Roasted Pear

A Selection of Sorbets

or

Cheese (£5.00 supplement or £10.00 as an extra course)
…