LUNCH MENU

Served Monday to Friday from 12pm to 5pm

We welcome our new head chef Ben Dale who has devised a small plates sharing menu which hehas hand-picked as his personal favourites. We recommend 2/3 dishes per person.

Snacks

Beaufort House Olives  – 4

Spicy Mixed Nuts – 4

From the Land

Venison Carpaccio, Shallot & Hazelnut Dressing, Celeriac (gf) – 12

Roast Chicken Scotch Egg, Homemade Mayonnaise – 8

Braised Pig Cheeks, Parsnip Purée & Shaved Chestnuts (gf) – 8

35 Day Aged Burger, Semi Dried Tomatoes, Lincolnshire Poacher & Beetroot Relish – 12

28 Day Aged 250g Galloway Chateaubriand, Crispy Shallots, Béarnaise Sauce – 35

From the Sea

Chargrilled Shell on Prawns, Confit Chilli & Garlic Butter (gf) – 10

South Indian Style Crab Cake, Brown Crab Meat Mayonnaise – 8

Crispy Shichimi Squid, Siriacha & Ginger Sauce – 6

Loch Fyne Salmon Carpaccio, Yuzu Dressing, Chilli & Mint (gf) – 8.5

Pan-fried Cod, Chickpea, Tomato & Chorizo (gf) – 18.5

Vegetarian

Beetroot Borani, Feta, Walnuts & Chargrilled Flat Breads (v) – 6

Spice Roasted Cauliflower, Chickpeas, Aubergine Pickle (vg)(gf) – 7.5/14

Potato Confit, Burnt Onion Ketchup & Aged Parmesan (v)(gf) – 5

English Burrata, Roast Butternut Squash, Wild Mushrooms & Sage Oil (v)(gf) – 8

Mushroom Soup, Caramelised Mushrooms & Truffle Oil (v)(gf) – 7

Sides

Skin-on Fries, Rosemary Salt (v)(gf) – 4.5

Superfood Salad, Kale, Cabbage & Spring Onion (v)(gf) – 4.5

Tender Stem Broccoli, Sesame Seeds (v)(gf) – 4.5

Beaufort Bread, Garlic & Herb Butter (v) – 4.5

Wilted Spinach & Quinoa (v)(gf) – 4.5

Desserts

Vanilla Crème Brûlée, Roasted Figs (gf) – 8

Sticky Toffee Pudding, Vanilla Ice Cream – 7

Tarte Tatin, Butterscotch & Clotted Cream – 9

Selection of Cheeses, Quince & Damsel Wafers – 15

Please note that we require a deposit of £40 per person.  Please contact info@beauforthousechelsea.com

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