À la carte menu
Soupe de poisson, rouille, gruyere et croutons |
9.50 |
| Jesus du Pays Basque |
6.75 |
| Chorizo du Pays Basque |
7.00 |
| Pâté de foie de volaille aux fines herbes |
8.00 |
| Spiced aubergine salad “Imam Bayildi”, goat’s cheese and mint oil |
8.25 |
| Warm garlic and saffron mousse with mussels |
8.50 |
| Smoked duck, French bean and beetroot salad |
7.75 |
| Lamb’s lettuce and smoked salmon salad, dill and salmon roe dressing |
9.50 |
| Bayonne ham, celeriac remoulade |
8.75 |
| Seared foie gras, caramelised apple and Calvados |
13.00 |
| Soft roes and sorrel on toast |
8.00 when available |
| Crab salad, herb omelette and horseradish |
13.50 |
Sélection de charcuterie de Noir de Bigorre
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14.75 |
| Calf’s brains, black butter and capers |
8.25/16.50 |
| Steak tartare |
8.25/16.50 garni |
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| Cod, brown shrimps, cucumber and beurre blanc |
18.50 |
| Wild Dorset seabass, Florence fennel purée and lemon oil |
26.50 |
| Grilled rabbit, mustard sauce and smoked bacon |
17.75 |
| Pheasant, Savoy cabbage and bacon, Armagnac gravy & bread sauce |
19.50 |
| Confit de canard aux lentilles |
16.50 |
| Rump and breast of lamb, sauce Soubise and Boulangere potatoes |
19.50 |
| Veal kidneys, creamed Fourme d’Ambert, piment d’Espelette jus and pomme purée |
18.50 |
| Filet au poivre ou sauce Béarnaise |
28.50 |
| Tête de veau, sauce ravigote |
17.75
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| Truffled macaroni gratin |
16.50 |
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| Main courses are garnished |
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Green or endive salads, French beans, minted new potatoes, Vichy carrots, pommes frites 3.75, Creamed spinach and foie gras 6.25
No genetically modified products have been used on this menu. Some dishes may contain trace elements of nuts
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Today's Specials
Apéritif
Pousse Rapière 9.50
Escargots à la Bourguignonne, les six 12.50
Half a dozen Carlingford Lough rock oysters 13.50
Warm smoked eel, frisée and bacon salad 12.50
Daube de boeuf à l’orange, pomme purée 18.50
O’Shea’s of Knightsbridge Black Angus beef
Côte de boeuf, Béarnaise sauce 85.00 for 2
Hung for at least 45 days and grass fed in Tipperary;
this beef is beautifully marbled and succulent
Campari and orange sorbet 6.50
Winter lunch special 16.50
Duck confit, Puy lentils, green salad and a glass of wine
Prix Fixe
Prix fixe menu 15.50/17.75
Lunch and Dinner (until 7.30 pm)
Watercress soup
Egg mayonnaise and salmon roe
Sweet cured herrings in a dill and mustard dressing, potato salad
_________
Roast leg of lamb and creamed flageolets
A pair of plaice Meunière
_________
Coupe Mont Blanc
Sorbets
Tomme Val d’Isère
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