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Starters
Chicken soup with matzo balls
6.50
Marinated white asparagus, puy lentil salad, baby leaves, amalfi lemon & olive oil
7.50
Traditional chopped liver, roasted figs, baby onions, toasted almonds
8.00
'Jason Prangnell's crispy Thai salt-beef, sweet chilli, black sesame seeds, coriander & bean sprout's
9.00
'Bevis Marks' own recipe gravadax, pickled vegetable & lemon balm, beetroot & horseradish ice
8.50
Grilled Mackerel fillet, orange chickpeas, red amarinth shoots, Chermolia
8.00
Grilled Pittas
3.50
Mains
Entrecote steak with hand cut chips
22.95
Grilled Mackerel fillet, orange chickpeas, red amarinth shoots, Chermoula
16.00
Tagine of chicory, artichoke peas, spinach, herbs, duck egg, grilled pitta bread
16.00
Traditional salt-beef with frites , fresh horseradish
21.00
Roast duck leg, fig, red onion,mustard leaf salad and potatoes
19.00
Roast rack of lamb, panch puran, skordalia, shaved fennel, mint & lemon salad
23.00
Roast chicken breast, skordalia, salsa picante
18.00
Pan fried bass fillet, smoked garlic, broad beans, braised fennel & celery leaves, tomato, olive oil
20.00
Side Orders
New Jersey Royal potaotes
3.50
Heritage tomato, onion, caper & herb salad
3.50
Latkes
3.50
Frites
3.50
Tzimmes
3.50
New green cucumber
2.00
Marinated olives
3.50
Green Salad
3.50
Desserts
Ice-cream & Sorbets
6.50
Fresh fruits, rose petal syrup
6.50
Berry crumble with creme anglaise
6.50
Almond cake, glazed figs and praline ice-cream
6.50
Sticky maple pudding with creme anglaise
6.50
Petit pot au chocolat, lavender & almond biscotti's
6.50
Coffee & Tea
Filter coffee
2.25
Espresso
2.25
Cappuccino
2.25
Earl Grey
1.95
Lemon tea
1.95
Mint tea
1.95
Herbal infusions
2.25
A discretionary 12.5% service charge will be added to your bill
Download our
Take-away menu
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... unusual dishes: French kosher charcuterie; seared foie gras with caramelised quince and a confit of duck with lavender honey glaze, on a bed of oriental vegetables.
Nicholas Lander, Financial Times
Bevis Marks, London EC3A 5DQ | Telephone: +44 20 7283 2220 | Fax: +44 20 7283 2221 | Email:
reservations@BevisMarksTheRestaurant.com
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