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A LA CARTE - DINNER


PLATES

Watercress soup, slow cooked egg 6.5

Sardine escabèche, black olive oil, lemon croutons 6.5

Braised octopus Niçoise salad 9

Revised Lyonnaise salad, Beaujolais dressing 8.5

Snails & meatballs Mauricette 8.5

Vegetable merguez with couscous & aromatic bouillon 7.5  14

Beetroot ravioli, wild rocket & Parmesan, fried breadcrumbs 8 15

Guinea fowl boudin blanc with braised lettuce & hedgehog mushroom velouté 8.5  16.5

Sautéed veal kidney with pumpkin polenta & devilled sauce 17

Confit lamb shoulder white bean & preserved lemon purée, roast pepper & green harissa 17.5

Roast sea bass stuffed with prawn mousse & braised fennel, Pernod sauce 20

Grilled sirloin steak, hand cut potatoes, Béarnaise sauce 25 or

Red wine sauce & roast bone marrow 27.5

Grilled quail, coco beans, roast peppers, wild garlic and devils on horseback 17 


SIDES

Steamed Savoy cabbage & caraway beurre blanc ~ Hand cut chips ~ Mixed leaf salad

Seasonal vegetable cocotte, herb & shallot butter 4 each

Boulangerie de Paris country bread, butter (extra portion) 2.5 

 

TO FINISH...

Warm crème fraîche & rhubarb brioche tart 6.5

Yoghurt pannacotta, eucalyptus pineapple, passion & ginger sauce 6.5

Crème brûlée, raspberry sorbet 6.5

Pear & hazelnut brownie, Tonka bean ice cream 6.5

Selection of homemade ice cream & sorbet 6 

CHEESE

Selection of cheese from Androuet, walnut bread & grapes 3.5 each OR 9 for 3






















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