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Aperitifs: all at £7.50 each

Kir.  Gin martini.  Cosmopolitan.  Negroni.

LES ENTREES

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

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 specials

We don’t charge extra for side vegetables.
All main courses will be served with fresh vegetables and potatoes

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