Bisque de homard. Lobster bisque with white wine, basil and parmesan flûte. Tarte à l'oignon. Caramelised onion and Gr
n o l l i e v é R de l'an New Year’s Eve
Enjoy a complimentary glass of sparkling Veuve Devienne wine —
Two courses before 6.30pm 22.95 Two courses after 6.30pm 30.95 Three course set dinner 35.95
Plats
Our main courses are served with fresh market vegetables. Steaks are served with dressed leaves and pommes frites.
Entrées
Epaule d’agneau à la Marocaine
Our starters are served with freshly baked French bread and Lescure butter.
Bisque de homard Lobster bisque with white wine, basil and parmesan flûte
Tarte à l’oignon Caramelised onion and Gruyère tart with sweet pepper coulis
Saucisse de Toulouse Soft poached egg with pan-fried Toulouse sausage and a warm tomato dressing
Croquettes de crabe Pan-fried crab cakes with wilted baby spinach, creamy dill dressing and radish sprouts
Brioche et champignons Toasted brioche with a fricassée of mushrooms with (or without ) Alsace bacon
Parfait au foie de volaille Chicken liver parfait with sourdough toast and red onion confiture
Desserts et fromages
Pain perdu brioché
French style bread and butter pudding with warm spiced blackberry compôte, served with Cognac crème Anglaise
Moroccan spiced slow-cooked shoulder of lamb with toasted pine nuts, pearl couscous, mint, harissa and dried apricots
Tarte au chocolat
Filet de loup de mer
Tarte aux pommes
Pan-fried fillet of sea bass with a warm salad of broad beans, smoked bacon and confit tomatoes
Fine French apple tart with vanilla ice cream
Canard à l’orange Roasted honey-glazed duck breast with French beans, port and orange jus
Tarte épicée aux légumes Moroccan spiced tart of roasted vegetables, feta, chickpeas, apricots, harissa and toasted pine nuts with mint and yoghurt dressing
Entrecôte Scottish pasture-fed 21 day-aged rib-eye steak with green herb and roasted garlic butter
Macaroni aux poireaux Macaroni and steamed leeks cheese gratin with a crunchy green herb and garlic crust and white truffle oil Additional side orders of fries, sautéed mushrooms and salad are available from 2.95
Raspberry and chocolate tart with raspberry sorbet
Glaces et sorbets Choice of ice creams and sorbets
Plateau de fromages Our typical rustic French cheese board of: Brie de Nangis, Fourme d’Ambert and Sainte Maure served with biscuits, celery and red onion confiture
Bonne ée! ann
We have specific allergen free dishes on our menus (for example gluten free) and we can provide a detailed list of all allergens used in our kitchen on request. If you do have an allergy please alert one of our members of staff. Nuts, nut oils and derivatives are used in our kitchen and some of our dishes may contain bones. The ingredients used in all of our dishes may vary occasionally, subject to availability. There is a 10% discretionary service charge for all tables of six or more.