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LE  CHAMPIGNON  SAUVAGE

SUFFOLK ROAD CHELTENHAM
GLOS. GL50 2AQ

01242 573449


Tuesday - Saturday
12.30 -1.15 (last order: 1.30)

7.30 - 8.30 (last order: 8.45)



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THESE MENUS ARE RECENT EXAMPLES.
THEY ARE NOT THE CURRENT MENUS.

A LA CARTE MENU, LUNCH AND DINNER

TWO COURSES: £52.00

THREE COURSES: £65.00

FOUR COURSES (with cheese and dessert): £80.00


SET MENU FOR DINNER
SET MENU FOR LUNCH

STARTERS

DIVED SCALLOPS WITH BABY SQUID,
CROWN PRINCE PUMPKIN PURÉE, SQUID INK SAUCE

BUTTER POACHED LOBSTER, JERUSALEM ARTICHOKE,
PEAR AND SORREL (£7.50 supplement)

SEARED CURED MACKEREL, MACKEREL TARTARE, CUCUMBER, AVOCADO AND LEMON GRASS PURÉE, WASABI

RABBIT LOIN, RILLETTE AND PARFAIT, HERITAGE CARROTS,
CARROT AND MUSCAT JELLY

PIGS TROTTER STUFFED WITH SNAILS AND OX TONGUE,
ROASTED GARLIC CREAM

TERRINE OF GUINEA FOWL, HAM HOCK AND
SALT BAKED CELERIAC, QUINCE, HIBISCUS SYRUP

MAIN COURSES

ROASTED COD, CONFIT OF CHICKEN WINGS, CHICKEN JUICES,
SALSIFY AND WOODRUFF

HALIBUT, CEP MUSHROOM CREAM, BABY PARSNIPS,
CHESTNUTS, BLACK KALE

ROASTED WOOD PIGEON, BLACK PUDDING CREAM,
POTATO AND FIG TERRINE, CHOUCROUTE OF KOHLRABI  
(MAY CONTAIN LEAD SHOT)

CINDERFORD LAMB FILLET, BRAISED LAMB BREAST,  
ANCHOVY CREAM, DANDELION AND BURDOCK SALSA

PAVÉ OF COTSWOLD VENISON COOKED WITH MUGWORT,
BABY TURNIPS, SMOKED APPLE PURÉE

CHEESE AND DESSERT

A SELECTION OF CHEESE (£15 supplement as a fourth course)

DUCK EGG CUSTARD CREAM, RHUBARB AND HIBISCUS

CHOCOLATE DELICE, MILK ICE CREAM,
BEURRE NOISETTE AND BUTTERSCOTCH

MANGO, THAI SPICED CREAM, THAI GREEN CURRY SORBET

FROZEN BERGAMOT PARFAIT, ORANGE JELLY, LIQUORICE CREAM

VANILLA CHEESECAKE, SALTED CHICORY ROOT MOUSSE,
BITTER CHOCOLATE SORBET

***

COFFEE AND PETITS FOURS   -   £4.00

Le Champignon Sauvage cuisine Le Champignon Sauvage cuisine Le Champignon Sauvage cuisine

the à la carte menu

The dining room