Otto's French Restaurant London Menu
182 Grays Inn Rd, London, WC1X 8EW
A La Carte - Entrées
- Veloute De Céleri-Rave À La TruffeTruffled Celeriac Soup£11.50
- St Jacques Au Four, Beurre Blanc À La CitronnelleScallops baked in the Shell served with Lemongrass Beurre Blanc£19.50
- Salade D’Avocat Au BasilicAvocado and Tomato Salad, Basil Dressing, Lamb’s Lettuce Salad£14.50
- Soufflé Aux Fromage De Chèvre, Sauce Aux Herbes FraichesDouble Baked Goat’s Cheese Souffle, Herb Sauce£14.50
- Demi-Douzaine D’Escargots À La BourguignonneSix large Burgundian ‘Petit Gris’ Snails, Gratinated in Garlic, Parsley and Butter£12.50
- Foie Gras De Canard De Challans Et Le Foie, Sauce Truffée Et MorillesChallans Duck Liver and Seared Foie Gras, Truffle and Morel Sauce£22.50
- Saumon D’Ecosse Fumé Coupé À La Minute, Garniture TraditionnelleScottish Smoked Salmon Carved at the Table, Traditional Garnish£18.50
- Boudin Noir À La Pomme, Saucisson De Morteau, Sauce PérigordRoast French Black Pudding, Morteau Sausage and Truffle Sauce£14.00
Plats
- Agnolotti Aux CèpesHandmade Agnolotti Ravioli with Porcini Mushrooms£28.00
- Steak De Maigre, Sauce Vierge Aux Légumes Du SudSauteed fillet of Stone Bass, Mediterranean Vegetables, Warm Vinaigrette£35.00
- Sole De Douvres MeunièreLarge Dover Sole Meunière, Haricots Verts£52.00
- Porc Ibérique Aux Choux Confit, Pommes Dauphinoise, JusIberico Pork, Confit Cabbage, Dauphinoise Potato and Jus£36.00
- Escalope De Veau De Corrèze, Ravioles Aux Cèpes Et MorillesCorreze Veal Escalope, Cep Ravioli and Morel Sauce£38.00
- Canard Colvert À L’Orange Au Porto Et Choux RougeMallard Duck served off the bone, Red Cabbage, Orange and Port Sauce£38.00
- Agneau En Croûte, Sauce Au RomarinLamb Wellington, Haricots Verts and Rosemary Jus£39.00
- Tournedos Rossini, Sauce PérigordSimmenthal Beef Fillet, Seared Foie Gras, Spinach, Sauce Périgord£47.50
- Tartare De Bœuf Simmenthal, Pommes Darphin£38.00
- Steak Tartare Au CaviarSteak Tartare with Pan-Seared Duck Foie Gras and Périgord Sauce £48.50 Traditional Tartare of Hand Cut Simmethal Beef Fillet - Prepared at the Table£62.50
- Steak Tartare With Pan-Seared Duck Foie Gras And Périgord SauceTraditional Tartare of Hand Cut Simmethal Beef Fillet - Prepared at the Table£49.50
- LA GLOIRE DU POULET DE BRESSE – THE CHICKEN FROM BRESSEWhole Roast Bresse Chicken served in two courses £160 – please allow 45 mins for cooking,limited availability. The breast is served with a morel mushroom sauce – The leg is served with Seared Foie Gras and Truffle Sauce£180.00
- Poulet De Bresse ‘Demi Deuil’ En Vessieserved in two courses £180 - Pre Order Only Chicken from Bresse ‘Half Mourning’ stuffed with Truffle,Poached in Madeira and Sauce Supreme over 21⁄2 Hours£190.00
HOMARD A LA PRESSE
- Souffle Of Native Lobster, Flamed Lobster And SauceLobster Claw, Scrambled Egg and Truffle, Beurre Blanc and Oscietra Caviar -----Lobster Tail, Baby Vegetables, Otto’s Pressed Lobster Bisque. £150 per person – Minimum 2 guests. Pre order only, limited booking times, for the whole table. Available at Lunch and Dinner, for up to Six Guests. Pre-Booking by phone or email Essential.£300.00
CANARD DE ROUEN A LA PRESSE
- Challans Duck BreastChallans Duck Liver, Morel Mushrooms, Toasted Brioche-----Challans Duck Breast, Pommes Soufflées, Otto’s Pressed Duck Sauce -----Semi-Confit and Roasted Duck Leg, Seared Foie Gras and Black Truffle SauceOne Duck Serves Two Guests, Three Courses – £190.00Available at Lunch and Dinner, for up to Six Guests Pre-Booking Essential, Limited Booking Times£190.00
Pâtisseries
- Crème BrûléeVanilla Crème Brûlée£9.00
- Tarte Tatin, Crème Anglaise Au CalvadosTarte Tatin, Vanilla Ice Cream£11.50
- Soufflé Au Grand MarnierGrand Marnier Souffle, Raspberry Coulis£14.50
- Moelleux Au Chocolat Et À L’OrangeDark Chocolate and Orange Fondant, Vanilla Ice Cream£11.50
- Nougat GlacePraline Parfait, Caramel Sauce£9.50
