Menu - Cafe Rouge Worcester

Absolut vodka; spicy tomato juice & celery

our twist on the traditional lemonade

bold & aromatic; brimming + pomegranate flavour

with a delicate sweet flavour of elderflower petals

red wine + traditional spices; served warm

a refined classic; + flavours of luscious peach

croissant; pain au chocolat; pain aux raisins / almond croissant

our twist on the classic served warm + walnut praline; crème fraîche & honey

two poached eggs on toasted muffins; ham; smoked salmon; spinach (vegetarian)

pulled brisket of beef seasoned + ras el hanout & spices; + sriracha crème fraîche; pomegranate; radish; spring onion; coriander & carrot white cabbage slaw

slow‐cooked Brittany duck leg + homemade dauphinoise potatoes; mixed greens & cherry / orange sauce

slow‐cooked chicken in a rich red wine sauce + bacon lardons; baby onions; mushrooms; thyme bay leaf; served + herb mash & green beans

smoked ham

three free‐range eggs + either Emmental cheese (Vegetarian); ham; smoked salmon / mushroom (Vegetarian); + frites / house salad

a timeless G&T; + a soft touch of lemon

This recipe was inspired by our Chef's travels to the bustling spice markets of North Africa. Moroccan‐style stew of butternut squash; carrots; spinach; chickpeas & courgettes; seasoned + ras el hanout & harissa; finished + toasted almonds & c

smoked ham & a fried free‐range egg

pulled brisket of beef seasoned + ras el hanout & spices; served on a toasted brioche bun + sriracha crème fraîche; pomegranate; radish; spring onion; coriander & carrot white cabbage slaw

twice‐baked Brie chive soufflé + frisée; walnuts; shallot raisin chutney & French vinaigrette

chargrilled sustainably sourced yellow fin tuna steak; new potatoes; green beans; avocado; heirloom tomatoes; shallots; anchovies; black olives; soft boiled free‐range egg & parsley; dressed + olive oil

sustainable king prawns in garlic smoked chilli butter + baguette

rustic French onion soup made to our own recipe + sourdough croutons & Emmental cheese; served + classic baguette

potted smooth chicken liver pâté + a buttery top; shallot raisin chutney & chargrilled sourdough bread

petits pois; broad bean herb croquettes + aïoli & watercress

slow‐cooked beef in a red wine sauce; + smoked bacon; mushrooms; roasted carrots; herb mash & crispy onions

sustainably sourced sea bream; salmon; mussels & king prawns cooked to a traditional recipe in a tomato saffron broth; served + baguette

fresh sustainably grown mussels steamed to order in cream; garlic; shallots; celery white wine; + frites

herb‐crusted snails baked + chestnut mushrooms; garlic butter; bacon lardons; shallots & thyme

eggs; sausage; bacon; beans; mushroom; tomato & sourdough toast

artisanal garlic sharing bread made to a traditional leaf design; + warm garlic butter

made to our own recipe; served + a wedge of rye caraway bread (please ask your waiter for today's seasonal soup)

warm breaded Camembert + cranberry redcurrant sauce

sliced British rump steak + shallots; watercress & Dijon mayonnaise

layered fresh fruit; granola & crème fraîche + a caramelised top