Aperitifs: all at £7.50 each |
| Kir. Gin martini. Cosmopolitan. Negroni. |
LES ENTREES |
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| Soupe A’L’Oignon Francaise Onion soup baked in the oven with croutons and swiss cheese | £7.50 | ||
| Coquilles saint Jacques Pan-fried scallops with brassicas puree, raisins, pearl onion, watercress | £11.50 | ||
| Foie Gras Cured duck Foie Gras, prunes in Armagnac, prune ketchup, bitter leaves, toasted brioche | £11.50 | ||
| Camembert au four Baked Camembert with sage and rosemary crostini, & pickles (v) | £8.50 | ||
| Escargots Baked snails in Provençal sauce with parsley and garlic aioli | £8.75 | ||
| Boudin noir en croute Black pudding baked in pastry, apple, Dijon mustard sauce | £8.50 | ||
| Poitrine de Pigeon Roasted breast of Pigeon Beluga lentils, beetroot and pickled onions | £8.75 | ||
| Huitres Fresh Oysters with rhubarb Pink peppercorn mignonette |
£13.50 |
LES PLATS PRINCIPAUX |
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| Coq au Vin Slow cooked chicken in burgundy wine, mushrooms, lardons, onions | £17.50 | ||
| Poulet de Bresse Chicken breast, Cep veloute green harissa, onion chutney | £19.50 | ||
| Basse de Pierre Pan fried fillet stone bass, peas and poularde clams sauce Bouillabaisse | £25.00 | ||
| Supreme de canard Roasted breast of duck endive marmalade, roasted parsnip, orange jus | £22.50 | ||
| Filet de boeuf Fillet steak, wild mushrooms duxelle watercress pesto, Brandy sauce | £25.00 | ||
| Cote de boeuf Roasted rib on the bone, Bearnaise and bordelaise sauce, served with thick chips. For Two | £56.00 | ||
| Longe d’agneau Slow roasted lamb loin, spring roll of braised leg, pea purée, pepperonato and wild garlic | £23.50 | ||
| Filet de porc Roasted tenderloin of pork carrot coriander purée, cider jus, caramelised apple, & chanterelles |
£22.50 | ||
| Flan de champignon morrel Quiche flan of morrel mushroom, wild garlic, pea and red pepper ragout (v) | £15.00 |
Please see black board for specialsWe don’t charge extra for side vegetables. An optional service charge of 12.5% will be added to your bill. Food allergies and intolerances, please speak to our staff about your requirements |