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RA Kitchen's Winter Menu

SMALL: BELGIAN ENDIVE TARTE TATIN WITH GOAT CHEESE + GREEN SALAD 9,0 NORTH SEA HERRING, PINE NUT SAUCE, FRESH APPLE AND SPRING ONION ON TOAST 11,0 CONTEMPORARY SOUP WITH GEORGIAN MONASTERY BREAD + BUTTER 5,5 CHICKPEAS, FRESH LEEK, PUMPKIN KERNELS AND FETA CHEESE 9,0 * IF YOU ARE A SANDWICH LOVER, ASK ABOUT THE SANDWICH OF THE WEEK MEDIUM: SALMON BURGERS, SERVED WITH WHITE BEANS, FENNEL AND CELERY + BUTTER MILK AND HERBS 14,0 STEAMED BUCKWEAT WITH ADZUKI BEANS, UME BUSHI (JAPANESE PLUM) AND HERBS 12,0 A PAIR OF HOUSE MADE TOULOUSE STYLE ORGANIC SAUSAGES WITH FIRE POTATOS SOUR CROUT + MUSTARD 12,0 A CLEAR BOUILLON OF GUINEA FOWL, SERVED WITH RICE NOODLES AND A MOON GAZE (POACHED EGG) 12,0 SEMOLINA RAVIOLLI, FILLED WITH JERUSALEM ARTICHOKE AND CARDAMON, SERVED WITH PARMESAN 14,0 SWEET:  CHOCOLATE 70% MADE INTO MOUSSE, PERFUMED WITH WHISKY 7,0 WARM APPLE SOUP WITH FENNEL SEEDS, CLOVE + SOUR CREAM 7,0 * MICHELLE'S CAKE, PIE OR TART - JUST ASK ABOUT IT

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