Summer & Early Autumn 2017 A La Carte Menu. Changes Seasonally.
Wednesday – Saturday. 6:30pm – 9:30pm (last order)
If you have a food intolerance or allergy please discuss your needs with our staff before placing your order.
|(GF)||Poisson au Pil Pil : Prawns, flakes of oak roasted salmon & roast red pepper in a spiced broth served with filo pastry.||7.95|
|(GF)||Jambon Persille : Ham hock and parlsley terrine served with mustard pickle and an apple salad.||7.50|
|V (GF)||Brie de Meaux au Four : Ripe mature brie baked with garlic thyme and white wine, served with blueberry and red onion conserve & fingers of toasted French bread||7.95|
|Assiette d’ Ete : Seasonal melon, strawberries, floc de Gascogne and your choice of smoked salmon or air dried ham||6.95|
|Foie de Poulet : Pan fried English chicken livers, with mushrooms, garlic, white wine and lemon, served on a mixed leaf salad with pan juices.||7.95|
|Coquilles Mediterranee : Fresh scallops wrapped in pancetta and served with rocket and lobster sauce.||10.95|
All main courses are served with a selection of vegetables and potatoes unless marked to the contrary.
|GF||Filet de Boeuf :Top quality 28 day dry matured meat from fully assured British beef cattle raised on rural farms with high standards of animal welfare. Your fillet steak will be cooked to your preference with a choice of Red Wine and Shallot Sauce OR St Agur blue cheese butter. Served with your choice from our fabulous French fries or vegetables and potatoes||26.95|
|Poulet et Champignons Sauvage: Slow roasted British breast of chicken, served with a coarse wild and Paris mushroom sauce with truffle oil.||15.95|
|Poisson au Marche: Fresh fish from the market, described and priced on the blackboard.||TBA|
|V||Strudel au Legumes d’Ete: Roasted pepper, sunblush tomato, basil and chickpeas with brie. baked in puff pastry and served with a creamy brie sauce.||14.95|
|GF||Carre D’Agneau: Three bone rack of English lamb served with a port and rosemary sauce.||17.95|
|Crepe du Jardin: Our own gluten free crepe filled with spinach, mushrooms and garlic topped with hazelnut crumb and served with a full flavoured Gruyere sauce.||15.50|
|GF||Magret de Canard: Fresh Gressingham duck breast baked with fresh plums and served with a rich wine and plum sauce..||17.95|
|Crème Brulee au Vanille : Classic crème brulee made with real vanilla and served with blueberry and cassis compote.||5.75|
|V N||Amarreto Meringue: Home made meringue with amaretto ice cream topped with crushed amaretto biscuit and tiny chocolate truffles.||6.50|
|Gâteau de fromage aux framboises et citron: Home made baked raspberry and lemon cheesecake, served with our own raspberry sorbet.||6.75|
|Glace d’est: Vanilla and rose ice creams with Turkish delight, toasted marshmallows and grenadine sauce.||5.95|
|N||Torte au chocolat: Chocolate and Irish cream tort served with home made coconut, lemon & Thyme ice cream.||6.50|
|Trois Fromages : Patrons choice of the best of three seasonal cheeses served with biscuits and butter .
For One Person
For Two People
Vintage port (50ml) to go with your cheese
|GF||No room for dessert? Why not have the affogato. Choose from our vanilla or coffee ice cream (or both) with a shot of hot espresso coffee to pour on top.||5.75|