Gallery. Museum cafe menu template.

1 Burrata

Heritage tomatoes, basil oil and toasted pine nuts.

Vegetarian · Gluten-Free

2 Scallop in the shell

Roasted with nduja, fennel fronds and brown butter, with rye.

3 Beetroot tartare

Smoked beetroot, horseradish cream and rye crisps.

Vegetarian

4 Chicken liver mousse

Madeira jelly, cornichons and toasted brioche.

5 Grilled leeks

Romesco, toasted hazelnuts and a soft egg yolk.

Vegetarian

6 Anchovy toast

Cantabrian anchovies, cultured butter and sourdough.

7 Lamb rump

Smoked aubergine, green olives and mint yoghurt.

Gluten-Free

8 Halibut

Brown shrimp, cucumber and a dill beurre blanc.

9 Pearl barley and ceps

Slow cooked with thyme, finished with aged parmesan.

Vegetarian

10 Corn-fed chicken

Roast breast, morels, peas and a tarragon sauce.

11 Celeriac schnitzel

Caper butter, lemon and a watercress salad.

Vegetarian

12 Braised ox cheek

Red wine, buttered mash and pickled walnut.

13 Dark chocolate tart

Crème fraîche and cocoa nib tuile.

14 Poached quince

Vanilla custard and a brown sugar crumble.

Vegetarian

15 Three cheeses

Comté, Stichelton and Sainte-Maure with oat crackers.

16 Grüner Veltliner, Kamptal

Austrian white, peppery and crisp.

17 Albariño, Rías Baixas

Galician white with sea salt and lemon peel.

18 Pinot Noir, Ahr

German red, light and cool, with sour cherry.