the blue door bistro

à la carte menu

Menu created by our Executive Head Chef Martin Halls

(V) Vegetarian | (VG) Vegan | (VGO) Vegan option available | (GF) Gluten free

A favourite signature dish of Mrs T, our Founder.

Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements.

Prices include VAT at the current standard rate. A service charge of 15% will be added to your final bill.

to begin

DUCK CONFIT WITH SEARED FOIE GRAS (gf) 18

Spring onion, pine nuts, soy dressing

SCOTTISH SMOKED SALMON 16

Pickled cucumber, caviar cream

salad

RCH SIGNATURE CHOPPED SALAD (GF) 22

Chicken, smoked bacon, avocado, beetroot, egg,

cheese, tomato

CAPRESE SALAD (VGO) 16

Burrata, heritage tomatoes, pesto

GRILLED CHICKEN CAESAR SALAD 16

Anchovies

SPRING SALAD (VG) 12

Charred corn, chickpea, radish, feta, broad bean

signature mains

Fillet of beef with brioche croÛte 44

Braised Jerusalem artichokes, Madeira jus

Corn fed chicken breast (gf) 25

Carrot and horseradish broth, wilted spinach

BATTERED COD & CHIPS 26

Tartare sauce, chip shop curry sauce

grills

14OZ RIB EYE STEAK (GF) 38

Peppercorn or blue cheese sauce

THE MONTAGUE BURGER 20 Brioche bun, relish, cheese,salad, St Tropez sauce Lamb cutlets (gf) 34 Provençal vegetables

Chickpea and mint burger (V) 20

Crushed avocado, teriyaki mayonnaise

NiÇoise salad (gf) 28

Classic French salad with chargrilled tuna steak

sides

CHUNKY CHIPS or French Fries (VG) 5 NEW POTATOES, parsley butter (V) 5.5 creamed spinach (V) 6

green beans, toasted almonds (VG) 5.5 Tomato and onion salad (VG) 5 honey glazed carrots and peas (V) 5.5

SEARED salmon trout (gf) 30

Courgette, tomato and tarragon broth

pea and asparagus RISOTTO (VGo, gf) 22

Morel mushrooms, Parmesan flakes

to share

Mini Cheeseburger sliders 10

Lettuce, tomato, onion ring

OUR HOMEMADE SPRING ROLLS 10 Mrs Ball’s chutney

KING prawn tempura 10

Soy dipping sauce

Chicken Yakitori skewers (gf) 10 Pineapple glaze

SPRING VEGETABLE MINESTRONE SOUP (VGO) 8

Parmesan and rosemary focaccia

CRAB AND MASCARPONE RAVIOLI 16