Rules Restaurant - A Must For Any Wannabe Edwardian

Rules was established by Thomas Rule in 1798 making it the oldest restaurant in London. It serves traditional British food, specialising in classic game cookery, oysters, pies and puddings.

Rules is fortunate to own the Lartington Estate, in the High Pennines, where they learn how to source the highest quality game birds, roe deer and Belted Galloway beef. Rules is renowned for its game dishes and as such, the Game Season dates play an important part in shaping their menus.

I try to have a dinner and or lunch at Rules every December and being an "Edwardian", would order, of course, an appitizer, soup, fish, meat, chesse, dessert and savory.
For a little light reading, to stimulate your senses and stomach, look at the menu from Rules below:
ENJOY!

First Course
• Starter
Brown Windsor Soup with Welsh Rarebit
(Britain's answer to French Onion Soup)
Game Soup with Quince Jelly
Stilton & Walnut Tart
Innes Farm Goat's Cheese Fritters with Damson Relish, Bacon & Avocado Salad
Roe Deer Terrine with Cumberland Relish
Crisp Wild Rabbit with Stornaway Black Pudding & Bacon Salad
Potted Shrimps with Wholemeal Toast
Dressed Cornish Crab with Lemon Mayonnaise
• Oysters from the Duchy of Cornwall (half dozen)
Frenchman's Creek Rock Oysters
Duchy Native Oysters
Foie Gras Terrine with Smoked Wild Duck Rillettes
Isle of Lewis "Uig Lodge" Smoked Salmon
Main Course
Steak & Kidney Pie or Pudding with Savoy Cabbage
Steak, Kidney & Oyster Pudding with Savoy Cabbage
*Pheasant Pie with Creamed Morrels & Parsnip Puree
North Sea Haddock with Chips, Pea Puree & Tartare sauce
*Pheasant Curry Pilau Rice, Mango Chutney & Naan Bread
Venison "Osso Bucco" with Root Vegetable Puree
*Roast Hen Pheasant with Peas, Bacon & Onion Cream (for two)
Breast of Wild Duck with Artichoke & Black Cherry Sauce
Rack of West Sussex Lamb with Spinach
Grilled Sirloin Steak with Chips & Bearnaise Sauce
Rib of Beef on the Bone with Yorkshire Pudding & Dauphinoise Potatoes (for two)
Roe Deer Loin with Spinach & Ruby Plums
Jugged Hare with Neeps & Tatties
Grilled Wild Sea Bass with Courgettes & Samphire
English Grey Leg Partridge with Game Chips, Bread Sauce, Redcurrant Jelly & a Pear & Celeriac Puree
Roast Young Grouse with Game Chips, Bread Sauce, Redcurrant Jelly with Sprouts, Bacon & Chestnuts
• Snipe, Woodcock, Teal & Whole Dover Sole
Vegetables & Salads
Creamed Mash
Chips
Spinach
(steamed or creamed)
Honey Roast Parsnips
Vegetable of the Day
Heritage Tomato & Red Onion Salad
Watercress, Peashoot & Land Cress Salad
Puddings
Golden Treacle Sponge Pudding with Custard
Sticky Toffee & Date Pudding with Butterscotch
Queen of Puddings
Spotted Dick with Custard
Rich Chocolate Pudding with Chocolate Sauce
Apple & Blackberry Crumble
Bread & Butter Pudding with Jersey Cream
Chocolate Souffle with Pistachio Ice Cream
Treacle Tart with Rodda's Clotted Cream
Raspberry Syllabub Trifle
Burnt Cream
Selection of Ice Creams/Sorbets
made on the premises
Cheese
Cropwell Bishop Stilton Cheese with Celery & Apple
British Cheese Plate of:
Stinking Bishop, Montgomery Cheddar, Shropshire Blue & Bosworth Ash
Pudding Wine
• Glass/50cl Jug/ Bottle
Coteaux du Layon St Aubin Domaine Delesvaux
(Loire) 2008
Royal Tokaji Aszu 5 Puttonyos
2005
Renee Rostaing Cuvee M'Blanc Vdp d'OC
2006
Chateau Rolland A.C. Barsac
(Sauternes) 2003
Taylor's
1998
Dow's Vintage
1991