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A LA CARTE

PLATES

Red pepper & tomato soup, light Roquefort cream  6

Waldorf salad with buttermilk fried quail  8

Smoked chicken terrine ”a la Provençale” aubergine hummus  8.5

Flamed grilled mackerel, cod roe, green apple sauce, capers  7.5

Hereford snails with tomato & chicken jus, creamy mash  9    17

Guinea fowl boudin blanc, peas "a la Française"  8.5    16.5

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

Vegetable merguez with couscous, minted yoghur t  7.5   14

Seared squid, blistered tomatoes, garlic confit, olive & chorizo  17 

Beef Indochine, mango salad  18

Roast corn fed chicken breast, pea purée, wild mushrooms and egg yolk raviolo  17.5

Grilled sirloin steak, hand cut chips, Béarnaise sauce 25

OR Red wine sauce & roast bone marrow 27.5


SIDES

Mixed leaf salad ~ Hand cut chips ~ Ratatouille
Seasonal greens cocotte  4 each

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


TO FINISH...

Chocolate pot topped with chocolate crumble  6.5

Apricot tart, basil ice cream  6.5

Vanilla cheesecake with lime gel, fresh strawberries  6.5

Rhum baba, red fruit, lemon mousseline  6.5

Selection of homemade ice cream & sorbet  6


CHEESE

Selection of cheese from Androut  3.5 each or 9.75 for 3 

 



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