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Bedford & Strand - Covent Garden Menu

Bedford & Strand
1a Bedford Street
Covent Garden
Central London
WC2E 9HH

Phone +44 (0)20 7836 3033

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Bedford & Strand Menu

View our Restaurant review on Bedford & Strand

STARTERS

ROAST PARSNIP SOUP (V) 4.50
honey parsnip crisps
WILD MUSHROOM & WALNUT PATE (V) 6.50
black pepper toasts & pickles
1/2 DOZEN ROCK OYSTERS 9.50
with a half pint of Guinness 11.00
POTTED CRAB
sourdough toasts, tomato fondue 7.50
FRESH CALAMARI IN TEMPURA BATTER 5.00
chilli, lime and ginger dipping sauce
HOME CURED SALMON GRAVALAX 7.50
celeriac remoulade, brown bread & butter
SHREDDED DUCK RILLETTE 6.50
rustic bread, cornichons & caper berries
CHICKEN LIVER PATE 5.00
sourdough toasts & pickles
STEAK TARTARE 8.50
quail's egg, black pepper toasts

MAINS

CHICORY & SHALLOT TART TATIN (V) 12.00
baked stilton & port reduction
OMELETTE ARNOLD BENNETT 13.50
smoked haddock, wilted spinach, mornay sauce
BEDFORD'S CRISPY FISHCAKE 11.00
poached egg, spinach & chive cream
HONEY GLAZED DUCK CONFIT
pancetta & Toulouse sausage cassoulet 11.00
BRAISED OX CHEEK 14.50
horseradish mash & winter greens
WILD BOAR SAUSAGES & MASH 10.50
caramelised onion gravy
BEDFORD & STRAND SHEPHERDS' PIE
braised lamb, English greens 9.50
28 DAY COTE DE BOEUF
hand cut chips, Bearnaise 19.50
LARGE STEAK TARTARE 14.50
quail's egg, black pepper toasts, hand cut chips

SALADS

GRILLED CHICKEN CAESAR 10.50
baby gem, pickled anchovies, Parmesan reggiano, croutons
TUNA NICOISE 13.50
baby gem, confit yellow fin tuna, pickled anchovies

DAILY SPECIALS

MONDAY : PAN FRIED CALVES LIVER, creamed mash & onion gravy 13.50
TUESDAY : FISH PIE, seasonal greens 10.50
WEDNESDAY : CHICKEN STEW & HERB DUMPLINGS 11.50
THURSDAY : STEAK, OYSTER & GUINNESS PIE, creamed mash 13.50
FRIDAY : TRADITIONAL FISH & CHIPS, mushy peas 10.50

PUDDING

ICED BANANA PARFAIT 5.00
caramel sauce & nutty mascarpone
CREME BRULEE 6.50
HOT CHOCOLATE FONDANT 5.00
nut biscotti & pistachio ice cream

CHEESE (served with crackers & chutney)

HARD
MANCHEGO From the region of Don Quixote with nutty flavours 3.50
CORNISH YARG Crumbly cows' milk cheese wrapped in nettles 4.00
BEAUFORT D`ALPAGE Nutty aromas & lingering fruity flavours 6.00
MONTGOMERY CHEDDAR Award winning cheddar, nutty & zingy 6.00

SOFT
ISLE OF AVALON Semi soft springy texture with pleasing piquancy 3.50
WATERLOO Buttery & salty flavours balanced by acidic notes 4.00
FINN Un-pasteurised cow's milk strong creamy texture 4.00
CALVADOS WASHED CAMEMBERT Coated in bread crumbs and matured with Calvados 6.00

BLUE
GORGONZOLA Extremely creamy yet mild blue cheese 3.50
CROPWELL BISHOP STILTON Probably the most consistent award winning stilton 4.00
ROQUEFORT PAPILLION Organic Made from Ewe's milk, tangy salty flavours 6.00

GOATS'
ARTISAN CROTTIN Smooth firm & full flavoured 4.50
CERNEY ASH Mature goats cheese rolled in ash 4.50

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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