Menu

Breakfast

• 8 Breakfast Dairy

  Cottage cheese, low fat yogurt, or Greek yogurt

  Menu Info
  with seasonal berries 16

• 9/17 Organic oatmeal

  Vermont maple syrup & golden raisins / with fruit, banana or berries

• 9/17 Cream of wheat

  with fruit or berries

• 14 Home blended & toasted granola

  with Greek yogurt

• 9/17 Cereal

  with milk / with fruit or berries

• 10 Assorted bakery basket

  A choice of brioches, croissants, assorted danish, blueberry, lemon poppy seed, corn or banana bran muffin

• 8 Bagel

  Toasted plain, sesame, onion or cinnamon raisin with cream cheese

• 7 Toast

  Choice of white, sourdough, whole wheat, seven grain, rye or pumpernickel

• 7 Breakfast rolls or English muffins

• 18 Two organic eggs

  Any style with bacon, ham or sausage. Served with hash Browns and toast

• 12/18 Eggs Benedict, Florentine or Arlington

• 18 Organic whole egg or white omelet

  with choice of cheese

• 19 Duck egg on salt beef hash

• 19 Smoked salmon and scrambled eggs

• 16 Waffles and strawberries

  served with warm maple syrup

  Menu Info
  with blueberries, chocolate chips or bananas 24

• 16 Brioche French toast

  served with warm maple syrup

  Menu Info
  with blueberries, chocolate chips or bananas 24

• 16 Buttermilk pancakes

  served with warm maple syrup

  Menu Info
  with blueberries, chocolate chips or bananas 24

• 16 Continental Breakfast

  Freshly squeezed juice, assorted bakery basket with preserves and butter, coffee or tea

• 19 English Breakfast

  Organic eggs any style with sausage, bacon, black pudding, portobello mushroom, hash browns, grilled tomato, baked beans and toast

• 22 American Breakfast

  Freshly squeezed juice, two organic eggs any style, bacon, Virginia ham or sausage and assorted bakery basket with preserves & butter

• 16 Energy Breakfast

  Freshly squeezed juice and half pink grapefruit, organic muesli with seasonal berries or sliced banana

• 18 Healthy Breakfast

  Freshly squeezed juice served with a half pink grapefruit, pancakes with banana and nuts

Cocktails

• 17 Amalfi Martini

  citrus vodka, fresh lemon, elderflower liquor

• 17 Gabriel's Martini

  citrus vodka with pineapple juice, lemon & lime, topped with framboise

• 17 Watermelon Martini

  vodka, fresh watermelon, sugar & watermelon liquor

• 17 Pomegranate Martini 

  citrus vodka, lemon juice & pomegranate liquor

• 17 Lee's Lemonade

  Gordons gin, St Germain, strawberry & sugar

• 17 Basil Southside  

  gin, basil, fresh lemon juice & sugar

• 17 Vesper

  gin, vodka and Lillet

• 17 Ginger Caprice

  Hendrix gin, elderflower, cucumber and fresh ginger topped with ginger beer

• 17 Raspberry Mojito

  white rum, fresh raspberries, lime and mint

• 17 The Upper House

  Hendricks gin, mint, dry vermouth & sugar

• 17 Bramble

  gin, fresh lemon and lime on crushed ice and topped with Crème de Mure

• 17 Mint Julep

  Burbon muddled with mint and sugar

• 17 Twinkle

  gin, champagne and elderflower

• 17 Bellini Martini  

  vodka, peach puree topped with champagne

• 17 Bucks Fizz

  champagne, orange juice

• 17 Black Velvet

  champagne, Guinness

• 17 Champagne Cocktail

  champagne, Courvoisier, Angustora, sugar

Brunch

• 8 Bagel with preserves

• 10 Selection of pastries

• 10 Bagel, smoked salmon and cream cheese

• 10 Crab and sweet corn chowder

  with pumpkin muffin

• 10 Welsh rarebit

• 14 Beetroot salad

  with watermelon and robiola

• 15 Crispy duck and watercress salad

• 16 Waffles

  with crispy bacon and maple syrup

• 16 / 24 Steak tartare

• 18 /19 Caesar salad

  with chicken or shrimp

• 15 Kedgeree

  with smoked haddock and salmon

• 12 /18 Eggs Florentine, Benedict or Arlington

• 19 Salt beef hash

  with double fried egg

• 19 Smoked salmon

  with scrambled eggs

• 26 New York State foie gras

  with duck egg and chantereles

• 18 Caprice burger

  with tomato relish

• 22 Shrimp burger

  with romaine heart

• 22 Roast corn fed chicken

  with runner beans and chanterelles

• 25 Fish and chips

  with mushy peas and tartar sauce

• 32 Yellow-fin tuna

  with spiced lentil salsa and arugula

• 32 Roast rib of beef

  with Yorkshire pudding (Sunday Only)

• 44 Prime New York strip

   28 day aged with fries

Bar Menu

• 4 Parmigiano Reggiano

  with sun-dried tomatoes

• 6 Scotch egg

  with celery salt

• 9 Goujons

  with tartar sauce 

• 10 Welsh rarebit 

• 14 Pea risotto

  with crumbled stilton

• 15 Gravlax

  with marinated cucumber and grapefruit

• 16 Steak tartare

• 18 Caprice burger

  with tomato relish and fries

• 22 Shrimp burger

   with romaine heart

Lunch

• 10 Chilled beetroot soup

  with horseradish cream

• 12 Baked goats cheese

  with summer vegetables

• 12 Prosciutto di parma

  with black mission figs

• 15 Plum tomato and basil gallette

  with burrata

• 15 Mixed sashimi

  with ginger and sesame dressing

• 15 Gravlax

  with marinated cucumber and grapefruit

• 16 Steak tartare

• 18 Soft shell crab tempura

  with chili jam

• 18 Eggs benedict

• 21 Le Caprice chicken salad

  with mesclun and cashews

• 21 Heirloom tomato salad

  with buffalo mozzarella and basil

• 19 Mixed Beets

  with Westfield capra and walnuts

• 23 Mexican chicken salad 

  with guacamole and piquillos

• 24 Crispy duck and watercress salad

• 25 King salmon and grilled asparagus salad

  with artichokes

• 29 Lobster and fava bean salad

  with pancetta

• 14/21 Pea risotto

  with crumbled stilton

• 15/23 Spaghetti

  with broccolini and pine nuts

• 19/29 Lobster linguini

• 18 Caprice burger

  with tomato relish and fries

• 22 Shrimp burger

  with romaine heart

• 22 Roast corn-fed chicken

  with runner beans and chanterelles

• 25 Fish and chips

  mushy peas and tartar sauce

• 32 Grilled Barnsley lamb chop

  with bordelaise sauce

• 32 Yellow-fin tuna

  with spiced lentil salsa and arugula

• 36 Thai-baked sea bass

  with fragrant rice

Appetizers

• 12 Chicken and chanterelle soup

  with tarragon

• 12 Baked goats cheese

  with summer vegetables 

• 12 Prosciutto di Parma

  with black mission figs

• 14 Beetroot salad

   with watermelon and robiola 

• 15 Plum tomato and basil galette

  with burrata

• 16 Smoked haddock and quail egg tart

• 16 Octopus

  with fingerling potatoes, capers and parsley

• 18 Soft shell crab tempura

  with chili jam

• 26 Sautéed foie gras

  with caramelised apples

• 12/18 Eggs Benedict

• 14/21 Pea risotto

  with crumbled stilton

• 16 / 24 Steak tartare

• 18 / 27 Grilled tiger prawns

  with lemon, chili and garlic

• 19/29 Lobster linguini

Entrees

• 18 Caprice burger

  with tomato relish and fries

• 19 Roast corn-fed chicken

  with runner beans and chanterelles

• 25 Fish and chips

  mushy peas and tartar sauce

• 26 Griddled scallops

  with bacon and fava beans

• 26 Fillet of chatham cod

  with chorizo & padron peppers  

• 32 Grilled Barnsley lamb chop

  with bordelaise sauce

• 32 Yellow-fin tuna

  with spiced lentil salsa and arugula

• 35 Char grilled halibut

  with broccolini and lemon mousseline sauce

• 36 Thai-baked sea bass

  with fragrant rice

• 40 Veal alla Milanese

  with arugula and vine tomatoes

• 44 Prime New York strip

  28 day aged, with fries

Dessert

• 14 Cheeseboard:

  Cheshire, Ticklemore, Cashel Blue 

• 14 American Cheeseboard:

  Penterman Farm Gouda, Oma Von Trapp, Asher Blue

• 10 Blueberry pie

  with Devon cream

• 10 Honeycomb ice cream

  with hot chocolate

• 10 Raspberry zabaione

• 10 Passion fruit panna cotta

  with coconut madeleine

• 12 Eton mess

• 12 Pimms jelly

  with strawberries

• 12 Chocolate pudding soufflé

• 14 Scandinavian iced berries

  with white chocolate sauce

Vegetarian

• 10 Chilled beetroot soup

  with horseradish cream

• 12 Baked goats cheese

  with spring vegetables

• 14 Sweet gem salad

  with blue cheese and walnuts

• 14 Beetroot salad

  with watermelon and ribola

• 15 Spiced lentil salad (v)

  with rocket

• 14/21 Pea risotto

  with crumbled stilton

• 15/ 23 Tagliatelle pomodoro

• 17 Heirloom tomato salad

  with mozzarella and basil

• 18 Eggs Florentine

Seasonal Specials

• 10 Roasted plum tomato soup

  with basil dressing

• 14 Lobster mushroom carpaccio

  with sartori stravecchio

• 24 Salmon fishcake

  with buttered spinach and parsley sauce

• 16/24 Potato ravioli

  with Saskatchewan chanterelles

• 12 Seasonal fruit plate

  with sorbet

• 15 Baked Alaska

  with griottine cherries (for two)