The French Horn Menu (2025 Update)
Introducing the menu at The French Horn, a Michelin-starred gem nestled on the banks of the River Thames in Sonning, Reading, is nothing short of a culinary delight. Each dish is crafted with precision, offering a tantalizing array of starters such as Pan Fried Foie Gras with a unique Yuzu sauce (£30) and a Lobster Salad with sweet corn sauce (£27). For a taste of luxury, indulge in the high-end Oscietra Caviar (£100).
Vegan options, like the exquisite Parmentier of Palm Hearts (£31), ensure everyone can savor the experience. The a la carte menu is complemented by homemade sweets and a cheese trolley for dessert, making it perfect for celebrations or intimate meals. Customer reviews highlight the exceptional service and memorable dining experience. With its stunning views and delightful dishes, The French Horn promises an unforgettable dining journey.
A la Carte Menu - Starters
30g. of Oscietra Caviar
A Simple Fresh Crab Salad
A Lobster Salad with a Sweet Corn Sauce
A Charentais Melon Served with Chilled White Port
Pan Fried Scallops Courgette Spaghetti with Honey Vinegar Sauce
Pan Fried Foie Gras on Apple and Mango Liquorice, and Yuzu Sauce
Fresh Green Asparagus served with Hollandaise Sauce or Melted Butter
A Black Radish Ravioli Salad, Nuts and Chickpeas, Hazelnut Grain Mustard Dressing
A Terrine of Foie Gras with a Pineapple and Sage Chutney
Traditional Smoked Salmon
A Whole Dover Sole Grilled
A Whole Dover Sole Meuniere
Fresh Dublin Bay Prawns, Breaded, Deep Fried and Served with Thick Tartare Sauce
Halibut with a Parmesan and Citrus Crust, a Parsley and Watercress Sauce
A Classic Lobster Thermidor
A la Carte Menu - Fish & Shellfish
A la Carte Menu - Meat & Game
Pan Fried Calves Liver with Bacon
A Fillet of Lamb Baked with Basil in Brick Pastry, a Turmeric Sauce
An Escalope of Veal Stuffed in Mushrooms Sauce, with Horseradish and Mascarpone Cream
A Fillet of Aberdeen Angus Beef with a Slice of Pan-Fried Fresh Foie Gras and a Red Wine Sauce
Half a Spit Roasted Duck Served with an Apple Puree, Dry Sage Seasoning and a Rich Duck Sauce
Chateaubriand. A Thick Slice of Aberdeen Angus Fillet, Roasted and Served with Bearnaise Sauce
(Serves two)