lunch menu
tuesday-saturday 12pm - 2.30pm
Table d'hote menu
changes weekly
£15 for 2 courses
or select from the a la carte
3-courses £24.95
2-courses £19.95
Starters
Éscabèche de maquereau sur chiffonade de fenouil a l’orange
Lightly poached mackerel fillet dressed on a
shredded fennel & orange salad
Moules marinières a la crème de curry
Steamed mussels scented with a mild curry sauce
Terrine en millefeuille de pintade et jambon de bayonne,
salsa de tomate au basilic
Layered guinea fowl & cured ham terrine with a
tomato & basil salsa
Salade de crotin au miel et raisins
Baked goats cheese with raisins & honey,
baby leaf salad
Soupe de cresson au pain dentelle
Peppery watercress soup served with
ciabatta melbas
main courses
Tranche de foie de veau a la framboise, purée persillée
Pave of calves liver served on creamed parsley mash, raspberry vinegar sauce
Roulade d’épaule d’agneau et cotelette en croûte de tapenade, creme d’ail
Slow roasted shoulder of lamb accompanied by a tapenade crusted cutlet,
aubergine couscous and a light garlic cream
Ballotine de volaille a l’estragon sur petit pois a la francaise
Tarragon stuffed ballotine of chicken dressed on a pea,
bacon & lettuce cassoulet
Supréme de canard a la mignonette, gratin dauphinois
Crispy duck breast sliced onto cracked pepper sauce, gratin dauphinois
Cuisse de lapin a la moutarde pomme de terre rotie au thym
Braised leg of rabbit cooked with mustard & white wine & pancetta stuffed fondant potatoes
Filet de bourgeois au riz creole sauce citronelle
Red snapper fillet with coconut rice and a fragrant lemongrass cream
Tarte tatin a l’endive, pomme dauphine a la mozzarela
Caramelised chicory tart served with deep fried mozzarella & potato dumplings
Sides
French fries £3.50
Classic gratin dauphinois for 2 £4.75
Sautéed spinach with a hint of chilli £3.95
Medley of seasonal vegetables £3.25
Garlic courgettes glazed with parmesan £3.50
Mixed baby leaf salad £3.50
Desserts
Créme d’anjou et compote de myrtille
Light french cheesecake served with a
blueberry compote
Corne d’abondance aux fruits exotiques
Exotic fruit horn of plenty
Crème brulée au gingembre, rhubarbe pochée et petit sablé
Steamed rhubarb served with a mini ginger crème brulée & butter shortbread
Brownie au chocolat, glace banane et rhum, banane caramelisée
Rich chocolate brownie with caramelised banana with a rum and banana ice cream
Pudding au citron, glace vanille
Steamed lemon curd sponge pudding, vanilla ice cream
Verrine de mousse pistache et chocolat blanc
Layered white chocolate & pistachio mousse, pistachio tuile
Assiette de fromages
Selection of french and local cheeses with chutneys
and biscuits, please ask for the day selection
tea or coffee
An optional 10% service charge will be added to your final bill
book an event
wedding catering enquiry
OUR FOOD
locally sourced produce...read on
