À la carte menu
Soupe de poisson, rouille, gruyère et croutons |
9.50 |
| Chorizo et Jesus du Pays Basque |
7.00 |
| Pâté de foie de volaille aux fines herbes |
8.00 |
| Heritage carrots, watercress and goat’s cheese salad, orange dressing |
7.25 |
| Warm garlic and saffron mousse with mussels |
8.50 |
| Bayonne ham, celeriac remoulade |
11.00 |
| Bone marrow persillade |
8.50 |
| Hot foie gras on toast, warm duck yolk and red wine sauce |
13.00 |
| Scallops, piperade and squid ink sauce |
13.50 |
Sélection de charcuterie de Noir de Bigorre
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14.75 |
| Calf’s brains, black butter and capers |
8.25/16.50 |
| Steak tartare |
8.25/16.50 garni |
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| Cod, coco beans, parsley sauce and violet artichokes |
19.50 |
| Wild sea bass, Marinda tomatoes, wilted greens and aioli |
24.50 |
| Grilled rabbit, mustard sauce and smoked bacon |
17.75 |
| A pair of roast quails, sauce vierge |
19.50 |
| Roast best end of Welsh lamb, peas, broad beans and Jersey Royals |
22.50 |
| Pork belly, choucroute and a horseradish sauce |
16.75 |
| Filet au poivre ou sauce Béarnaise |
28.50 |
| Devilled veal kidneys, pomme purée and spiced crumbs |
17.50 |
| Tête de veau, sauce ravigote |
17.75
|
| Field mushroom and lentil ragout, deep fried garlics |
16.50 |
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| Main courses are garnished |
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Green or endive salads, French beans, minted new potatoes, Vichy carrots, pommes frites 3.75, creamed spinach and foie gras 6.25
No genetically modified products have been used on this menu. Some dishes may contain trace elements of nuts
Click here to download the menu as a pdf
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Today's Specials
Apéritifs
Pousse Rapière 9.75
Anisette Gras 8.75
Cidre Bouché Artisanal, Brut, Bottle 75 cl 11.00
Gull’s eggs and celery salt 5.75 each
Half a dozen rock oysters 14.50
New season’s asparagus, Hollandaise sauce 10.50
Dorset skate, beurre rouge 18.50
Whole roast red mullet, lemon oil and chives
13.50/19.50
Half a Label Anglais chicken, grilled Amalfi lemon and wild garlic 21.00
BEEF
Belted Galloway
A nicely marbled, succulent breed. grass fed on the North Yorkshire moors and then hung for at least 35 days
Côte de boeuf, Béarnaise sauce 70.00 for two
Spring lunch special 16.50
Duck confit, Puy lentils, green salad and a glass of wine
Prix Fixe
Prix fixe menu 15.50/17.75
Gazpacho Andaluz
Radish salad and creamed smoked cod’s roe
Salade Lyonnaise
________
Boulettes de veau Provençal
Fillet of mullet, fennel purée and lemon oil
________
Strawberry and rose meringue
Sorbets
Abondance fermier
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