Emile's Reservations

THE RESTAURANT

Emile's Fine Dining In Putney

Restaurants may come and go, but we've been part of the Putney restaurant scene now for over 25 years.
Customers soon become friends - they love the informal yet stylish atmosphere.
Affordable whenever you deserve a night out. But perfect for special celebrations, too.
The Cuisine is an eclectic mix of Modern British and Classic French dishes with a monthly changing menu.

PLEASE SCROLL DOWN FURTHER FOR OUR

CHRISTMAS SEASON MENU.........

SEPTEMBER MENU

TO COMMENCE

White Gazpacho of Yoghurt, Mint, Cucumber, Almond, Apple Juice & Grapes with Mint Oil & Salted Cucumber

Croxton Manor Mature Cheddar Cheese & Parsley Soufflé with White Wine & Grain Mustard Beurre Blanc

Warm Wholemeal Bruschetta with Aubergine Purée, Roast Tomato Concassé, Mozzarella & Rocket

Crayfish Bisque Jelly topped with Crayfish Tartare & Redcurrants, Summer Berry Dressing

Salmon & Basil Roll in Filo Pastry with Keta, Radish, English Mustard Mayonnaise

Scallop Carpaccio, Fennel & Red Pepper, Star Anise & Lemon Dressing (£2.00 supp)

Braised Pig's Cheek & Loin in Brawn with Poached Quail's Egg, Cornichon, Caper & Herb Dressing

Warm Rabbit, Prune & Bacon Roulade with Mixed Leaves & Walnut Dressing

Seared Foie Gras in Maple Syrup Glaze with Fresh Fig & Red Chard (£2.00 supp)

TO FOLLOW

Seared Tuna with Crab Claw and Mussels, Coconut Rice Cake, Wild Mushrooms, Spring Onion, Seafood Vinaigrette

Braised Octopus, Seared Scallop, Clams, Asparagus Tips, Pickled Wild Mushrooms, Soubise Sauce

Grilled Veal Cutlet, Artichoke Hearts, Roast Cauliflower Fleurets, Smoked Crab Apple Relish, Gremolata

Crispy Belly of Lamb, Grilled Salsify, Ras el Hanout Croquette, Spinach, Fondant Potato

Roast Whole Grouse, Yellow & Green Beans, Roast Squash, Game Chips, Bread Sauce, Jus (£7.00 supp)

Braised Smoked Neck of Beef Rissoles, Baked Semolina Mash, Grilled Radicchio, Chorizo Jam, Carrot Top Pesto

Individually Baked Fillet of Beef Wellington, Panaché of Vegetables, Parmentier Potatoes, Madeira Sauce

Char Grilled 30+ Day Aged Longhorn Beef:

Rib Eye Steak (300g approx.) (£7.00 supp)

or

Sirloin Steak on the Bone (400g approx.) (£6.00 supp)

…both served with Bèarnaise or Red Wine Sauce, Hand cut Chips, Rocket & Parmesan Salad

(Directly sourced from multi award winners Taste Tradition Ltd, Mount Grace Farm, North Yorkshire. Specialists in Rare Breed Meats)

Homemade Tortelloni filled with Roast Courgette & Ossau- Iraty Cheese, Basil Purée, Shallot Syllabub, Watercress, Pine Nuts, Summer Truffle, White Truffle Oil

TO FINISH

Treacle Tart with Vanilla Icecream

Sticky Ginger & Date Pudding with Toffee Sauce

Dark Chocolate Brownie with Icecream

A Trio of Chocolate Eggs filled with Condensed Milk Mousse, Pomegranate Pearls & Chilli Popcorn

Orange & Tarragon Potted Mousse with Dark Chocolate Shortbread

Sablé Breton, Spiced Roast Plums & Grated Strawberries with Raspberry Granita

A Selection of Homemade Fruit Sorbets or Icecreams

Brie stuffed with Bresaola, Walnuts & Herbs served with Red Onion Chutney & Rocket

A Selection of British Cheeses, Chutney, Grapes & Wheat Wafers (£2.00 supp)

 

 3 COURSES £32.00

2 COURSES £28.00

 

DECEMBER MENU

(24th November – 23rd December 2016)

TO COMMENCE

Cream of Roast Celeriac Soup with Kumquat Oil

Red Leicester Cheese Soufflé with White Wine & Russet Apple Beurre Blanc

Sauté of Japanese Eryngii Mushrooms with warm Egg Yolk injected with Mushroom & White Truffle Oil Velouté

Pan fried Fillet of Trout with Salted Hazelnut Crumble, Onion Purée

Poached Oysters with Bloody Mary Bèarnaise

Seared Scallops with Boudin of Scallop, Baby Spinach & Purple Potatoes in Spicy Chicken Broth (£2.00 supp)

Confit of Turkey Leg and Chestnut Croquette, Cranberry Purée, Lamb's Lettuce Salad

Smoked, Shoulder of Pork with Pickled Jerusalem Artichoke, Crosne & Parsnip, Truffle Mayonnaise

Poached Foie Gras on Blini with Watercress Purée (£2.00 supp)

 

TO FOLLOW

Steamed Fillet of Seabass & Salmon, Sea Kale, Sweet Potato Foam, Pecorino Custard, Black Olive Tuile

Fillet of Monkfish, Squash Fondant, Nashi Pear, Brown Crabmeat Butter, Caramelised Clementine, Squid Ink Tuile

Roast Whole Wild Duck, Pickled Grapes, Beet Purée, Pink Peppercorns, Balsamic Honey Glaze, Jus (£2.50 supp)

Saddle of Wild Boar with Pig's Cheek Sausage, Granny Smith & Avocado Purée, Fermented Black Radish, Jus

‘Slow cooked' Lamb Shank, Chantenay Carrots, Château Potatoes, Cobnuts, Confit Yellow Cherries, Rosemary Jus

Herb Crusted Venison with Sage Faggot, Red Cabbage, Celeriac Gratin, Charred Leek, Blackberry Jus

Individually Baked Fillet of Beef Wellington, Panaché of Vegetables, Parmentier Potatoes, Madeira Sauce

Char Grilled 30+ Day Aged Longhorn Beef:

Rib Eye Steak (300g approx.) (£7.00 supp)

or

Sirloin Steak on the Bone (400g approx.) (£6.00 supp)

…both served with Bèarnaise or Red Wine Sauce, Hand cut Chips, Rocket & Parmesan Salad

(Directly sourced from multi award winners Taste Tradition Ltd, Mount Grace Farm, North Yorkshire. Specialists in Rare Breed Meats)

Homemade Ravioli, Wild Mushrooms, Smoked Jerusalem Artichoke, Tomato & Parmesan Marshmallow, Pernod Velouté

 

TO FINISH

Treacle Tart with Vanilla Icecream

Sticky Ginger & Date Pudding with Toffee Sauce

Dark Chocolate Brownie with Vanilla Icecream

Chocolate Cup Cake with Smoked Milk Sorbet & Pistachio Foam

Banoffee Pie with Baileys Irish Cream

Iced Clementine Parfait on Crushed Biscuit, Christmas Pudding Crème Anglaise

Mango Carpaccio with Coconut Panna Cotta, Pomegranate Coulis

A Selection of Homemade Fruit Sorbets or Icecreams

A Selection of British Cheeses, Chutney, Grapes & Wheat Wafers (£2.00 supp)

 

3 COURSES £34.00

2 COURSES £29.50

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(Some dishes may be subject to change at a moments notice)

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Telephone: 020 8789 3323

 

updated 30.08.16