MENUS
Starters
Chicken soup with matzo balls
6.50
Home-pickled Swedish herring with Ratte potato salad
8.95
Traditional chopped liver with fig compote
8.00
Linguine pasta, chilli, plum tomatoes & basil pesto
7.95
'Bevis Marks' Crispy Thai salt-beef, bean shoots, sweet chilli & coriander
9.00
Finest Scotch smoked salmon, shallots, capers and toast
9.00
Winter vegetable & barley broth with basil pesto
6.50
Mains
Prime rib-eye steak with hand cut chips and salsa verde
22.95
Roast lemon sole with fine beans, sauce vierge
23.50
Sicilian lemon and fresh herb chicken breast with jasmine rice
17.50
Traditional salt-beef, frites , beetroot and fresh horseradish radish
21.00
Confit duck leg, spiced red cabbage, home roast potatoes
19.00
Best end English lamb chops, dauphinois potatoes and red wine jus
23.00
Boeuf bourguignon whole grain mustard mash
21.00
Roasted fillet of sea bass with basil mash, rocket and red pepper coulis
19.50
Side Orders
Ratte new potatoes
3.50
Plum vine tomato, red onion and caper salad
3.50
Latkes
3.50
Hand cut chips
3.50
Tzimmes
3.50
New green cucumber
2.00
Green salad
3.50
Broccoli with sweet chilli sauce
3.50
Red Cabbage
3.50
Desserts
Selection of Ice-cream & Sorbets
6.50
Rose water scented fresh fruit salad
6.50
Pear crumble with praline ice-cream
6.50
Pineapple tarte tatin & chilli syrup
6.50
Chocolate brownie with vanilla ice-cream
6.50
Apple & saltana strudel & cinnamon custard
6.50
Lockshen pudding (sweet noodles) with apple puree
6.50
Coffee & Tea
Filter coffee
2.25
Espresso
2.25
Cappuccino
2.25
Earl Grey
1.95
Lemon tea
1.95
Mint tea
1.95
Herbal infusions
2.25
A discretionary 12.5% service charge will be added to your bill
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Take-away menu
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... unusual dishes: French kosher charcuterie; seared foie gras with caramelised quince and a confit of duck with lavender honey glaze, on a bed of oriental vegetables.
Nicholas Lander, Financial Times
Bevis Marks, London EC3A 5DQ | Telephone: +44 20 7283 2220 | Fax: +44 20 7283 2221 | Email:
reservations@BevisMarksTheRestaurant.com
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