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French Horn Hotel A La’ Carte Menu : 2013

By 1st July 2013 No Comments
French Horn Hotel

Head chef Gilles Company was born in Dijon and joined the French Horn after cooking in a number of Michelin-starred restaurants in France and London. Gilles was honoured with a ‘Pride of Britain’ award for his food in 2006.

Dress code: Shorts and sleeveless shirts are not permitted in the restaurant, along with laptops and mobile phones.

Opening Times: 12.00-2.15pm and 7.00-9.45pm.


French Horn Hotel A la Carte Menu

(Sunday Night through to Friday Lunch & Saturday Lunch)



A Potato Blinis, a Rillette of Smoked Salmon with Caviar and a White Balsamic dressing £17.35

Pan Fried Foie Gras and Mustard Toast with a Kumquat Confit and a Ginger Sauce


Fresh Crab and Noodles Deep Fried in Crispy Pastry with a Pineapple Chutney


A whole seasonal Melon served with chilled white Port

Orkney Scallops Pan Fried served with a Lemon Grass Dressing


Asparagus served with Hollandaise Sauce or Melted Butter

A slice of Duck Foie Gras Terrine with a Spiced Red Wine Sauce and served with a Cinnamon and Raisin Brioche


Dublin Bay Prawns, Breaded, deep fried and served with Tartare Sauce


Half a Cold Lobster mixed into a Waldorf Salad


Traditional Smoked Salmon


A Fresh Cornish Crab Salad


Caviar Oscietra 50g


Fish & Shellfish

Dover Sole Grilled or Meuniere


Pan fried Halibut with a Saffron, Mussel and Clam Sauce


Roasted Salmon with Crispy Black Cabbage and a Turnip and Vanilla Sauce


Dublin Bay Prawns, Breaded, deep fried and served with Tartare Sauce


Grilled Filets of Dover Sole Wild Mushrooms and a Truffle Butter Sauce


Filets of Dover Sole Pan Fried with Banana and Mango Chutney

Lobster Thermidor

Lobster Americaine


Meat & Game

Aberdeen Angus Sirloin Steak with Bearnaise Sauce


Half a Spit Roasted Aylesbury Duck served with Apple Sauce, a dry Sage stuffing and a rich Duck Sauce £25.15

Pan Fried Filet of Aberdeen Angus Beef with a Slice of Foie Gras and a rich Red Wine Sauce £33.35

Chateaubriand roasted, served with Bearnaise Sauce (for two) £31.80 per person

A Pan fried Filet of Veal with an Orange and Rosemary Sauce


Roasted Rack of Lamb a Courgette infused with Mushrooms and a Shallot and Chive Sauce £25.00

Pan Fried Calves Liver and Bacon


A Brace of Quails Roasted served with a Parsnip Puree and a Grain Mustard Sauce £27.50


Creme Brulee


Crepes Suzette


A Warm Chocolate Tart with Whipped Pistachio Cream


A Glazed Lemon Mousse with Mango Coulis


Bread and Butter Pudding with Custard


Thin Slices of Pineapple served with a Coconut Sorbet


A rich Blackcurrant SoufflÈ (20 minutes)


Selection of cheeses




The French Horn Hotel: Sonning-on-Thames, Berkshire , RG4 6TN

Reservations: 0808 163 9208



For further information or queries please contact 0808 163 9208

Pride of Britain Hotels in England

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