What would you choose to eat?
Starter
(V) Soupe du Jour
Soup of the day
Escargots de Bourgogne
Snails cooked in garlic butter
Oeuf Poché Florentine
Traditional poached egg on a bed of spinach, topped with a white sauce and cheese
Salade de Venaison à la Moutarde de Noix et Pommes
Roasted venison brushed with mustard and walnuts, garnish with an apple salad
Mousse de Foie de Volaille aux Raisins et Croûtons de Brioche
Home made chicken liver and brandy mousse, grape jelly and brioche toast
(V) Tarte Tatin aux Echalotes Confites et Crottin
Caramelized shallots and goats cheese turnover, salad bouquet
Terrine de Saumon à lAneth, Beurre Blanc
Salmon and dill terrine served with a sharp butter and shallot sauce
Moules Marinières à la Crème de Cumin
Mussels cooked in onion, cumin, white wine and cream sauce
Main
Filet Mignon de Porc Rôti au Coriandre et à lAil au Risotto à la Bière et Fèves
Roasted pork fillet in a coriander and garlic crust, beer and broad bean risotto
Pavé de Venaison Forestière à la Purée de Pommes de Terre à lHuile de Truffe
Pan-fried venison steak served with a wild mushroom sauce and truffle oil mash potatoes
Rumsteck dAgneau sur Purée de Petits Pois à lHuile dOlive, Jus au Thym
Roasted rump of lamb served on a bed of crushed peas and olive oil, fresh thyme sauce
Langue de Buf Pochée aux Câpres, Bâton de Betterave et Céleri Glacés
Poached ox tongue with a sharp caper and red wine sauce, glazed beetroot and celery
Jambonnette de Pintade Farcie aux Raisins de Corinthe, Sauce Madère
et Choux Fleur aux Amandes
Roasted Guinea fowl leg stuffed with raisin forcemeat, Madera sauce
and cauliflower with almonds
(V) Tourte Marocaine aux Epices et Calebasse, Sauce Yaourt à lHarissa
Spiced Moroccan squash pie served with harissa yogurt sauce
Aumônière de Lotte aux Courgettes Rôties et Salpicon de Légumes
Monkfish parcel served with roasted courgette filled with diced vegetables
Pavé de Flétan à la Crème de Poireaux et Safran, Carottes de Chanteney au Miel
Halibut steak with leek and saffron sauce, Chanteney carrots glazed in honey
Extra stuff
Pommes Vapeur £2.95
Gratin Dauphinois £2.95
Gratin de Choux Fleur £2.95
Buttered Spinach £2.95
Petit Pois £2.95
Salade Verte £2.50
Interlude
Assiette de Fromage de France
Plated selection of French cheeses
(Extra Course Supplement of £2.50)
Port
Late Bottled Port 10 years old £6.00 (75ml glass) £55.00 per bottle
Tawny Port 10 years old £6.00 (75ml glass) £55.00 per bottle
Fonseca Guimareans 1988 £9.90 (75ml Glass) £95.00 per bottle
Grahams Port 1945 £495.00 per bottle
Pudding
Crème Brulée à la Vanille et au Safran
Vanilla and saffron crème brulée
Gâteau Moelleux au Chocolat, Mangues Caramélisées et Crème Fouettée
Rich chocolate cake served with whipped cream and caramelized mango
Tarte aux Poires à la Crème de Pain dEpices Glacé au Caramel
Ginger bread cream and pear tart served with toffee ice cream
Crêpe Farcie aux Pommes, Glace Cannelle
Pancake filled with cooked diced apples and patissiere cream, cinnamon ice cream
Charlotte à la Banane Glacée Chocolat et Rhum
Banana charlotte served with chocolate and rum ice cream
Coupe de Mousse Passion, Ananas Rôti et Biscuit au Cognac
Passion fruit mousse served with roasted pineapple, brandy snap
Assiette de Sorbets Maison
Plated selection of home made sorbets