Gourmand Tasting Menu

Available Lunch & Dinner

Familiar flavours with a dash of innovation.

CHEF’S AMUSE BOUCHE

SEASONAL VELOUTÉ

CRAB

COCK AND SOFT SHELL CRAB WITH MARINATED BUTTERNUT SQUASH AND LEMON PURÉE

VENISON

CARPACCIO OF VENISON, CONFIT EGG YOLK, TOASTED HAZELNUT AND BLACKBERRIES

TORTELLINI

CEP AND RICOTTA TORTELLINI WITH ARTICHOKE “A LA GRECQUE” AND BLACK GARLIC

DUCK

CASSOULET OF DUCK, TOULOUSE SAUSAGE, HAY BAKED CARROT AND MORTEAUX SAUCE

CHEESE

SELECTION OF FRENCH AND BRITISH CHEESE FROM THE TROLLEY, HOMEMADE CHUTNEYS

(As a additional course £9.50 supplement)

CHEF’S PRE DESSERT

CHEESECAKE

MANDARIN CHEESECAKE WITH DIGESTIVE CRUMBLE AND CARAMELIZED WHITE CHOCOLATE

8 COURSE TASTING MENU £71 PER PERSON

WITH WINE BY THE GLASS PAIRED TO EACH COURSE £115

To download a pdf copy of this menu, please click here

Available lunch & dinner

Our Tasting Menus are designed to be taken by the whole table.

A discretionary 12.5% service charge will be added to your bill.

Sample only, subject to change.

Menus

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Head Chef Phil Fanning opens Food Technology Block at Leighton Buzzard School

On Thursday 9th June 2011, Paris House Head Chef Phil Fanning formally opened the new Food Technology block at Gilbert Inglefield Middle School in Leighton Buzzard.

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Paris House has been voted 54th best restaurant in the UK in The Sunday Times Food List published on the 30th October 2011. This definitive list of the UK’s top 100 restaurants is produced in association with Hardens and created by reports from over 8000 diners.

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