Menu de Noël

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Starting from Friday 1st December 2017

“Le Déjeuner de Noël” 2 Courses £21.00/3 Courses £27.00

Le ‘Early Bird’ Noël 2 Courses & Coffee £27
From 6–7pm last orders Mon-Thurs, Fri 5.30pm-7pm

“Le Diner de Noël” 2 Courses £28.00/3 Courses £34.00

Le “Christmas Eve” 2 Courses £30/3 Courses £36. Children’s Menu £16.00
From 12 noon-9pm last orders. (£10.00 Deposit Required)

 Le “Christmas Day“ (FULLY BOOKED)
3 Course Inclusive Meal £75, Children’s Menu £25.00. From 12–5.30pm last orders
(£20.00 Deposit Required)

Le “Boxing Day” 2 Courses £28.00/3 Courses £34.00. Children’s Menu £16.00
From 12–6pm last orders (£5.00 Deposit Required)

Le “New Years Eve” Lunch 2 Courses & Coffee £30 12 noon-2.30pm, last orders

Le “New Years Eve” Early bird 2 Courses £40/3 Courses £47. 4-7.30pm, last orders
(£10.00 Deposit Required)

Le “New Years Day” 2 Courses £25.00/3 Courses £31.00. Children’s Menu £16.00. From 12–5.30pm last orders (£5.00 Deposit Required)

Our usual Sunday Menu runs throughout December: 2 Courses £23.00/3 Courses £29.00

“Children’s Menu” is throughout December £12.95 (10 years & under. Except Special Christmas Events)

Lunch / Early Bird Menu – Le Déjeuner De Noël  

Lunch: 2 Courses £21 / 3 Courses £27
(Available 12 noon – 2.30pm last orders. Monday to Friday)

Early Bird: 2 Courses & Coffee £27
(Available Mon-Thurs 6pm – 7pm last orders. Friday 5.30pm-7pm)

Les Entrées

Soupe D’Hiver (V)
Honey roasted parsnip soup flavoured with a hint of curry, finished with a dash of crème fraiche & topped with croutons

St Marcellin Frit Aux Multiples Couleurs (V)
Deep fried St Marcellin Camembert cheese, served on a bed of roasted beetroot compote, chilled beetroot & orange segments, garnished with a pecan tuile, drizzled with a fresh thyme & caramel dressing

Gâteau De Poisson & Œuf Poche 
Home-made fishcake flavoured with spinach & sun-dried tomatoes, served on a bed of wilted asparagus, topped with a poached egg & dressed with a creamy smoked salmon & chive sauce

Parfait De Volaille
Smooth chicken liver parfait flavoured with Cognac & Port, served with toasted brioche, red onion chutney & spicy onion jelly

Beignet De Haddock
Strips of smoked haddock deep fried in a light batter, served with a duo of sweet chilli & ginger dressings

Pigeon Poêle
Pan fried pigeon breast cooked to pink, served on a bed of celeriac & truffle purée with a fricassee of roasted chestnuts & sautéed wild mushrooms, finished with game chips & a Southern Comfort jus

Gratin De Fruits De Mer
Fresh mussels, king prawns & scallops, bound in a creamy spring onion & dill Mornay sauce, topped with breadcrumbs & oven baked

Duo De Porc Aux Pommes & Jus A L’ail
Shredded ham hock bon bon flavoured with grain mustard & parsley, crispy pork belly served on a Bramley apple & leek compote, garnished with a roasted garlic jus

Les Plats

Le Roti De Dinde A L’anglaise
Slices of roast turkey, homemade stuffing & pigs in blankets, served on a bed of roasted carrots, parsnips, sprouts, swede & a deep fried potato roulade, finished with a fresh sage jus & cranberry sauce

Pave  De Colin Poêle Au Risotto
Pan fried hake supreme, presented on a risotto flavoured with tomato compote, chorizo, fresh basil & diced vegetables, accompanied by a light creamy saffron sauce

Ballotine De Faisan Farcie A La Pistache
Ballotine of boneless pheasant filled with a spinach, pistachio & green peppercorn stuffing, presented on a bed of barley, butternut squash, caramelised carrots, celeriac, parsnip, kale & chestnuts, topped with a fresh thyme & griottines cherry jus

Le Porc A L’Ancienne
Pork loin filled with a cheddar rarebit, served with shredded Savoy cabbage, a julienne of vegetables & dauphinois potatoes, garnished with a roasted apple & Pommeau jus

Filet De Saumon La Bohême
Fillet of salmon served on a bed of peas, broad beans, shredded lettuce leaves, baby onions, baby carrots & turned new potatoes, finished with an orange & rosemary “beurre blanc”

Veau Compose A Ma Facon
Pan fried parcel of pulled veal flavoured with white onion fondant, lemon & thyme, served on a fricassee of chestnut mushrooms, caramelised baby onions, carrots, French beans & deep fried diced potatoes, finished with a creamy cep mushroom jus

Entrecôte Aux Poivres (£3.00 Extra)
Sirloin steak presented on seasonal roasted root vegetables, Pomme Anna potatoes & served with a creamy cracked peppercorn sauce

Roulade D’Agneau Au Cumin 
Shredded braised lamb shoulder, flavoured with a red onion compote & cumin,  wrapped in puff pastry, served on a bed of creamy flageolet beans & a mire poix of vegetables flavoured with garlic & parsley, finished with a tomato & garlic lamb jus

Dinner Menu – Le Diner De Noël

2 Courses £28 / 3 Courses £34
(Available Monday – Friday 6pm to 9.30pm last orders & Saturday 5pm – 10pm last orders)

Les Entrées

Soupe D’Hiver (V)
Honey roasted parsnip soup flavoured with a hint of curry, finished with a dash of crème fraiche & topped with croutons

Coquille St Jacques
Pan fried king scallops on a bed of fresh horseradish & sweet potato purée, with a fricassee of mushrooms, garnished with game chips & a roasted garlic jus

Beignet De Haddock
Strips of smoked haddock deep fried in a light batter, served with a duo of sweet chilli & ginger dressings

Caille De Norfolk & Œuf Pane
Pan fried quail breast, quail leg confit & grilled white pudding, presented on a creamy caramelised white onion compote, topped with a crispy poached egg & a Southern Comfort jus

Poissons De Roches
Strips of rock fish pan fried, served on braised saffron fennel, accompanied by  a beautiful red mullet fish soup, garnished with garlic toast, rouille & Gruyère cheese

Trio De Fromage Frits  (V)
A trio of deep fried goats cheese, blue cheese & St Marcellin Camembert, lightly breaded & served with a spicy apple, fig & quince jelly, garnished with lambs lettuce leaves & drizzled with a thyme & caramel dressing

Assiette De Fruit De Mer A Ma Facon
Crispy crab risotto bon bon & lightly spiced pan fried fresh king prawn tails, served on a yoghurt dressing, flavoured with lime, mango, chilli, cucumber & fresh chopped coriander, garnished with a rocket salad

Trio De Porc Aux Trois Saveurs
Shredded ham hock & grain mustard croquette, braised pork cheek & crispy pork belly, presented on a bed of Bramley apple & leek compote, dressed with a Cider & Pommeau jus

Les Plats

Agneau De La Nativité
Lamb rump roasted to pink, served with creamy dauphinois potatoes, braised red cabbage & courgette, lime & Parmesan flan, dressed with a roasted garlic, tomato & fresh herb jus

Médaillons De Veau Sauce Forestière
Veal medallions served on a fricassee of chestnut mushrooms, caramelised baby onions, carrots, French beans & deep fried diced potatoes, finished with a creamy cep mushroom jus

Cabillaud Au Risotto 
Pan fried cod served on a risotto flavoured with tomato compote, chorizo, basil & diced vegetables, garnished with creamy saffron sauce

Le Roti De Dinde A L’Anglaise
Slices of roast turkey topped with homemade stuffing, pigs in blankets, served on a bed roasted carrots, parsnips, sprouts, swede & a deep fried potato roulade, finished with a sage jus & cranberry sauce

Entrecôte De Bœuf
8oz sirloin steak served with roasted root vegetables & Pomme Anna potatoes,  accompanied by a creamy cracked peppercorn sauce

Ballotine De Faisan Farcie A La Pistache
Ballotine of boneless pheasant filled with a spinach, pistachio & green peppercorn stuffing, presented on a bed of barley, butternut squash, caramelised carrots, celeriac, parsnip, kale & chestnut mushrooms, dressed with a thyme & griottines cherry sauce

Bar A La Thaïlandaise
Pan fried fillet of seabass, served on a bed of peas, broad beans, shredded lettuce leaves, asparagus, baby onions, baby carrots, turned new potatoes & finished with a coconut milk, lemon grass, chilli, ginger & chopped coriander sauce

Magret De Canard
Gressingham duck breast cooked to medium, presented on a julienne of vegetables, shredded Savoy cabbage & a potato & mature cheddar croquette, garnished with caramelised shallot jus

Vegetarian Menu

Please note that this menu is available either Lunch, Early Bird or Dinner time

Les Entrées

Melon Et Fruits De Noël
Seasonal melon served with honey glazed fruits & coulis

Mousse Au Bleue Et Figue
A smooth blue cheese mousse garnished with Earl Gray marinated figs & a fig nage, accompanied by a pecan tuile

Feuillete D’asperges & Oeuf Poche
Puff pastry case filled with warm asparagus & poached egg, garnished with a creamy grain mustard sauce

Assiette De Chèvre Aux Multiples Saveurs  (V)
Deep fried goats cheese, accompanied with a red onion compote, wild forest mushrooms, lambs lettuce & a balsamic syrup dressing

Figs Rotis Aux Lentils  VEGAN
Roasted figs served on a lentil salad, topped with roasted pine kernels  & rocket salad, drizzled with a sesame seed & caramel dressing

Les Plats

Ravioli Maison
Home-made butternut & sage ravioli served on a bed of sweet potato & horseradish purée,topped with  deep fried haloumi, drizzled with a warm caper vinaigrette

Roulade Vegetarienne  VEGAN
A slice of potato roulade filled with roasted aubergine, roasted pepper, asparagus & red onion marmalade garnished with a rocket salad, drizzled with a roasted pepper dressing

Risotto Aux Champignons
Creamy wild mushroom risotto, garnished with caramelised walnuts & cranberries

Tarte Traditionelle Aux Onions
Caramelised white onion, Gruyère & fresh thyme flan tart, served with a rocket salad & garnished with a balsamic dressing

Specials De Noel

Please note that this menu is available either Lunch, Early Bird or Dinner time

Les Entrées

Cuisse De Grenouilles (£2 Lunch/Early & £1 Dinner extra)
Frog legs cooked in garlic butter until crispy & golden brown, served on a bed of caramelised shallot purée, a fricassee of forest mushrooms & a handful of chopped fresh parsley, finished with a creamy garlic sauce

Lapin A La Didier  (£2 Lunch/Early & £1 Dinner extra)
Rabbit bon bon, leg confit & boneless saddle of rabbit wrapped in Parma ham, presented on a celeriac rémoulade & finished with a fresh tarragon jus

Les Plats

Filet  A La Cantona (Extra £6 Lunch/Early & £4 Dinner)
6oz fillet of beef filled with cream cheese flavoured with roasted garlic & chopped chives, wrapped in pancetta & cooked to medium, served on roasted root vegetables & a deep fried potato roulade, finished with a robust Port reduction sauce

Noisette De Chevreuil  (Extra £5 Lunch/Early & £3 Dinner)
Fillet of venison cooked to pink served on Winter vegetables with dauphinois potatoes, finished with a pear & balsamic jus

Fletan Aux Champignons  (Extra £5 Lunch/Early & £3 Dinner)
Supreme of fresh halibut pan-fried to golden brown served on a bed of baby carrot confit, pearl onion, green beans,chestnut mushrooms & diced potatoes, finished with a creamy wild mushroom sauce

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