À la carte menu
Soupe de poisson, rouille, gruyere et croutons |
8.75 |
| Jesus de Lyon |
5.50 |
| Pâté de foie de volaille aux fines herbes |
6.50 |
| Secrett's farm asparagus, soft boiled duck egg and a watercress mayonnaise |
10.50 |
| Warm garlic and saffron mousse with mussels |
7.50 |
| Rare grilled trout salad, minted mayonnaise |
8.50 |
| Bayonne ham, celeriac remoulade |
8.00 |
| Heirloom tomato and Sariette de Banon salad |
9.50 |
| Hot foie gras, wilted endive, piment d'Espelette and pain d'épices |
12.50 |
| Fresh picked crab, mayonnaise, toasted pain Poilâne and crab gazpacho |
13.50 |
Sélection de charcuterie de Noir de Bigorre
|
14.50 |
| Calf’s brains, black butter and capers |
8.00/16.00 |
| Steak tartare |
8.00/16.00 garni |
|
| Fillet of cod, artichokes " à la Barigoule" |
14.50 |
| Roast skate, roast tomato and herb vinaigrette |
17.50 |
| Fillet of halibut, samphire, mousserons and beurre blanc |
19.50 |
| Grilled veal kidneys, Roquefort butter |
15.50 |
| Breast of duck, new season's grelots, lovage and a gateau campagnard |
17.50 |
| Grilled rabbit, mustard sauce and smoked bacon |
15.95 |
| Lamb chops, sauce Paloise and French beans |
18.50 |
| Filet au poivre ou sauce Béarnaise |
26.25 |
| Double loin of veal, creamed spinach and foie gras, wild mushroom jus |
48.00
for two |
| Fennel and mogette bean gratin |
15.50
|
| Tête de veau, sauce Ravigote |
16.50 |
|
| Main courses are garnished |
|
Green or endive salads, French beans, Minted new potatoes, Vichy carrots, Pommes frites 3.75, Creamed spinach with foie gras 5.95
No genetically modified products have been used on this menu. Some dishes may contain trace elements of nuts |
|
Today's Specials
Apéritif
Pousse Rapière 8.50
Saucisson sec Correzien 5.50
Charentais melon and Bayonne ham 9.00
Diver caught scallops from Orkney, peas and
Alsace bacon 13.50/ 24.50
Richard Vaughan’s Middle White pork chop,
Provençal vegetable relish 18.50
O’Shea’s of Knightsbridge Black Angus beef
Côte de boeuf, Béarnaise sauce
75.00 for two
Genoise d ’abricots 7.50
Prix Fixe
Prix fixe 15.00/17.50
Lunch and Dinner (Until 7.30pm)
Grilled sardine fillets, fennel and black olive
Rabbit and pork ballotine, pickled vegetables
____
Crumbed haddock, pommes frites, tartare sauce
Slow cooked breast of Elwy valley lamb stuffed with apricots and shallots
____
Meringue au chocolat
Sorbets
Fourme d’ Ambert
|
