The In & Out , London

club@theinandout.co.uk
+44 (0) 20 7827 5757
Naval & Military Club Member Login

Naval & Military Club, London

The Clubhouse

The Canning Room
The Coffee Room
The Goat

The Coffee Room

Starters

Soup of the day (c)

Forman’s London cured smoked salmon, carved at your table

Whitebait, dressed salad, lemon, brown bread and butter (c)

Crayfish, prawn and avocado cocktail on a crispy lettuce with Marie Rose sauce (c)

Warm English asparagus, poached hen’s egg, shaved parmesan and a lemon dressing

Potted lemon Dorset crab, tomberries, herb salad and rye toast

Yorkshire venison carpaccio, haggis Scotch quail’s egg, dandelion, honey and truffle dressing

Classic Greek salad, wild rocket with a lemon and basil dressing (c)

Smoked Coronation chicken and Guinea Fowl terrine, curried potato salad, pickled vegetables

 

Side Dishes

Minted new potatoes, sauté potatoes, creamed spinach, mashed potatoes, seasonal vegetables, tomato and red onion salad, French beans

 

Main Course

Seared fillet of Aberdeen Angus beef with truffle mash, asparagus and Madeira jus

Seared monkfish, turnip purée, spinach, wild mushroom sauce

Cornish mackerel, herbed lentils and heritage beetroot salsa

Braised shoulder of Cornish lamb, Savoy cabbage, cardamom and carrot purée and rosemary jus (c)

Poached fillet of Scottish salmon, new potato salad, pickled cucumber and watercress mayonaisse

Pan-fried calves liver, streaky bacon, dauphinoise potatoes, curly kale, and red wine jus

Confit duck leg, crushed new potatoes, roasted cherry tomatoes and cherry jus (c)

Roasted vegetable, goat’s cheese puff pastry tart with a redpepper sauce (v)

 

From the trolley (c)

Chef’s special of the day (please ask your waiter)

Set Club menu dishes are in bold and marked with (C)   

2 Courses £23.00 | 3 Courses £26.00

 

Please note that a discretionary 10% service charge will be added to all non-member & guest bills

 

For those with special dietary requirements or allergies, who may wish to know about the food or drink ingredients used, please speak to a member of our F&B team