Evening Three Course Celebration Menu £24.95 pp
(Mid week discount £3.00 pp, Tues, Wed, Thurs
Appetisers—to stimulate the palate
Pot of Olives - £2.95
Olive oil and Balsamic Vinegar - £1.95
Bistro Platter (for 3/4 to share) - £10.95
Escargot (six) - £4.50
V= Vegetarian. GF= Gluten Free. (V) Can be supplied in Vegetarian version
(GF) Can be supplied Gluten free Version
First Course
V GF Potage d’Or.
Golden vegetable soup made with pumpkin, squash and carrots with a hint of fennel
Pate de Chevreuil
Coarse venison pate served with pear and ginger chutney, winter leaves and country bread
GF Cocktail D’Ecrevesse Mojito
Fresh water crayfish tails (peeled) with smoked salmon, salad leaves and served mojito style with a light mint dressing with Bacardi
(V) Champignons Sauvage.
Wild and cultivated mushrooms in creamy garlic sauce served on lightly toasted Brioche with crispy bacon.
V GF Tomates Farcie
Baked tomatoes filled with white wine risotto. Served with blue cheese sauce.
Main Course. Includes a selection of Roasted Seasonal Vegetables
GF Poulet St Clements
Chicken joints with chestnut stuffing slow roasted and served in a light Orange and Lemon sauce with pan juices.
Confit de Canard Noel
Meltingly tender twice cooked duck leg and thigh in a rich dark plum gravy finished with Armagnac
V GF Terrine de Cinq Noix.
Five nut and aubergine roast with redcurrant and Cassis sauce.
(GF) Filet de Porc Farcie
Roasted Pork fillet stuffed with mild Chorizo and, served sliced with apple in a rich Calvados gravy
Un Cadeau de Poissons.
A Duo of Salmon and white fish fillet layered with spinach and baked ”en papillote” and served with a jug of hollandaise sauce.
Faux Filet de Boeuf a la Francais Extra £5
7 Oz British Sirloin Steak Served with Green Peppercorn Sauce
Desserts
Le Pudding Noel
Christmas pudding served with Calvados Custard
Gateau Citron
Lemon cheesecake made with crème fraiche served with a lemon liqueur sauce.
Une Scene d’ Hiver en Chocolat
A mini winter scene made with chocolate “Bûche de Noel” and ice cream.
Iles Flottante.
Home made soft meringue floating in a sea of Baileys custard.
Crème Brulee.
Home made with vanilla cream and caramelised sugar top
Trois Fromages.Extra Charge £2.50
Three cheeses served with biscuits and butter.
