sample menu
DECEMBER sunday lunch

Soupe Du Jour

Soup of the day

Gambas sauce Gribiche

Large cooked prawns sauce Gribiche

Brie à la Confiture D’Onions

Roasted brie, red onion jam

Terrine de Canard et Sanglier à L’armagnac

Wild boar and duck terrine flavoured with armagnac and prunes

Moules marinières aux herbes
Mussels cooked in a white wine and herbs sauce

Duo de saumon rémoulade

Smoked salmon and celeriac remoulade parcel, smoked salmon in aspic

Rôti de bœuf sauce Bearnaise
Roasted sirloin of beef with béarnaise sauce, chateau potatoes

Suprême de Canard à la réglisse, puree de carottes et gratin dauphinois
Roasted duck breast served with a liquorice sauce, carrot puree and gratin dauphinois

Agneau printanier au 3 Façons
Lamb cutlet, rump, slow roasted shoulder and potato cake, Spring vegetables

Gratin de cannelloni et chausson de courgette à la provençale
Provençale courgette turnover accompanied by spinach cheese, Ricotta cannelloni gratin

Poisson du Jour
Fish of the day

Duo de Porc au Roquefort purée à l’ail
Slow cooked fillet and belly of Pork served with Roquefort sauce and garlic flavoured mash

Classic gratin dauphinois for two

Sauté spinach with garlic butter

Fine French beans

Tomato and mozzarella salad

Chantennay carrots

We have carefully chosen a perfect dessert wine to compliment the desserts listed below

Tiramisu au Figues (D, G)
Classic tiramisu garnish with figs
Muscat Beaumes de Venise, France £5.30

Terrine de chocolat blanc au nougat (D, N)
White chocolate, pistachio, and nougat terrine served with chocolate sauce
Elysium Black Muscat 2013 California £5.30

Tarte tatin aux pommes, glace vanille (D, G)
Traditional apple Tatin served with vanilla ice cream
Essencia Orange, California 2013 £5.30

Soupe de fraise au basilic, sablé au beurre sorbet au Champagne (G)
Strawbery and basilic soup served with a champagne sorbet and shortcut biscuit
Cristallo Vin de Fraise, Switzerland £5.25

Tarte bourdalou a la Rhubarbe (N, D, G)
Almonds and roasted rhubarb tart served with crème fraiche
Château Sudiraut, Sauternes 2004 France £12.00

Crème brûlée à la framboise (D)
Raspberry crème brulee
Saint Clair, Riesling 2013 New Zealand £5.30

Assiette gourmande (D, N, G)
A selection of three mini desserts
Ask a member of staff for the day’s selection
Vidal ice wine 2008 Canada £14.50

Assiette de fromages (D, G)
Plated selection of French Cheeses (£3.00 supplement)
LBV Port Portugal £4.80