GAZETTE TRINITY Menu & Prices — London

“Rare breed Gloucester old spot” served with gratin Dauphinois 4 Ways in a Plate : Roasted leg, Confied shoulder, Grilled cutlet, Crackling belly

Traditional fish soup, rouille, Emmental & croutons

Our the most popular beef cut THE GREAT CHATEAUBRIAND FINEST "28 DAYS DRY AGED" FILLET French Charcolais /Black Angus, served with Gazette fries + Bearnaise sauce.

“Rare breed Gloucester old spot” served with gratin Dauphinois 4 Ways in a Plate : Roasted leg, Confied shoulder, Grilled cutlet, Crackling belly

Traditional fish soup, rouille, Emmental & croutons

Wild boar bourguignon & fresh tagliatelle

Our the most popular beef cut THE GREAT CHATEAUBRIAND FINEST "28 DAYS DRY AGED" FILLET French Charcolais /Black Angus, served with Gazette fries + Bearnaise sauce.

Cadoret Oysters. Order as many as you want for only £2.00 (per Oyster ).

1 Kilo of Mussels served with GAZETTE hand cut / cooked twice frites. Choose your flavour right: MARINIERES, POULETTE ( cream ), ROQUEFORT or CHORIZO.

Saucissons & sausages

Country “paté”, onion & grenadine marmalade

12 Snails platter with garlic butter & aromatic juice

Onion soup with Emmental

Cadoret oysters, red wine vinegar & lemon (minimum order 3 pcs, price above per Oyster )

Grilled octopus, warm potato salade, “Grenobloise” dressing

Pan fried tiger prawns celeriac remoulade, whole grain mustard mayo

Baby cos lettuce, anchovy, croutons, parmesan & poached egg

Baby cos lettuce, anchovy, croutons, parmesan, poached egg & grilled chicken

“Crottin“ goat cheese tartine, grilled courgette, honey & mix leaves

Deviled egg, fresh seaweed mayo & salmon roe

Garlic bread

“Petits Lucques”

Sourdough bread & Brittany salted butter (Gluten free £4.5)

With espelette-mayo, brie, smokey bacon & red onion, frites

Skirt steak & frites (we recommend this served with our shallots sauce)

Fillet cut & frites (For 1)

Fillet cut & frites (For 2)

Hand cut beef tartare (Skirt & Fillet) with gherkins, parsley, onion & capers, frites, spiced at your table

Roasted black pudding, caramelised apple & Darphin potato, apple & cider sauce

Roasted partridge, prunes & carrots sauce, crushed potatoes

Lamb pencil fillet, roasted “Delica” pumpkin, hazelnut jus

Chicken breast “Brittany cornfed”, roasted in its jus, mash potato

Cod tournedos, roasted chervil roots, mustard & basil beurre blanc

Calamari risotto “à la provençale” with garlic & tomato

Marinières mussels (Starter size £8.5 without frites)

Sautéed wood mushrooms vol au vent, comfit garlic & tarragon

Tomato & mustard tart, basil dressing, mixed leaves

BREAKFAST / BRUNCH ( available before 3 pm)

Ham & cheese omelette, grilled bacon, toasted brie baguette, sautéed potato with tomato & mushroom

Poached eggs, creamy mushrooms, pumpkin seed & fried onions, grilled tartines

Poached eggs, smoky bacon, hollandaise, grilled tartines

Poached eggs, smoked salmon, Hollandaise with Espelette pepper, grilled tartines

Omelette & baby leaves with your choice of 2 toppings

Fried eggs & toast garnished with pancetta & mushroom in red wine sauce

Fried eggs & toast garnished with roasted avocado, chorizo, tomato & parmesan

Fried eggs, creamy smoked haddock, cheesy potato sauce & red onion

Lemon & sugar / Nutella

Large Madeleine “cooked now” served with honey or chocolate sauce

Freshly baked Croissant / Pain au chocolat

Baguette, “homemade” jam, salted butter

Large Madeleine “cooked now” with honey or chocolate sauce

Chocolate soufflé cooked with patience

“Fromage frais”, pears with salted butter caramel, sablé & chantilly

chocolate pot & freshly cooked mini madeleines

Thin apple tart cooked “upside down”, vanilla ice-cream

Caramelised pineapple « brûlée »

Lemon & sugar / Nutella

Meringue, crushed strawberry, Chantilly, lemon sorbet

Chocolate ice-cream, Chantilly & chocolate sauc

Coffee ice-cream, Chantilly & fresh espresso shot

Classic crêpes “Suze e”, orange bu er sauce & Grand Marnier

Platter of cheeses from the Terroirs of France served with baguette & condiments Brie, Roquefort, Saint Maure, Comté, Reblochon, Morbier.

Soft sponge cake, soaked in Rhum sirop, Chantilly