Menu de Noël

We have a table for 6 available for Christmas Day at 12.30pm. Please contact us to book.

Download PDF Menu & Booking Form

Starting from Monday 2nd December 2019

“Le Déjeuner de Noël”  2 Courses £22.50 (Extra Course £6.50)

Le ‘Early Bird’ Noël 2 Courses & Coffee £29
From 6pm – 7pm

“Le Diner de Noël” 2 Courses £31 (Extra Course £6.50)

Le “Christmas Eve” 3 Course Gourmet Dinner £46
From 5pm – 9pm last orders (£10 Per Person Deposit Required)

Le “Christmas Day“ (FULLY BOOKED)
3 Course Inclusive Meal £75, Children’s Menu £25. From 12 noon – 5.30pm last orders (£25 Deposit Required)

Le “Boxing Day” 2 Courses £29 (Extra Course £6.50). Children’s Menu £15. From 12 noon – 6pm last orders. (£10 Per Person Deposit Required)

Le “New Years Eve”  2 Courses £45 (Extra Course £6.50). Open from 4pm – 7.30pm last orders (£10 Per Person Deposit Required)

Le “New Years Day” 2 Courses £26 (Extra Course £6.50). Children’s Menu £15. From 12 noon – 5.30pm last orders. (£5 Per Person Deposit Required)

Our usual Sunday Menu runs throughout December – 2 Courses £26

The Children’s Menu is throughout December £12.95 (10 years & under) – Except Special Christmas Events

 

NB: Our restaurant will be closed Monday 6th Jan & Tuesday 7th Jan 2020

Lunch / Early Bird Menu – Le Déjeuner De Noël  

Les Entrées

Soupe D’Hiver
Traditional French onion soup topped with croutons & gratinated Gruyère cheese

Roulot De Chèvre (V)

Deep fried spring roll filled with goat’s cheese & garlic wild mushrooms, garnished with a cranberry sauce & dressed salad leaves

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 & pickled vegetables

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

Rognons Au Poivre

Pan fried lambs kidneys cooked in a creamy peppercorn sauce, flavoured with a dash of Cognac, served with toasted bread

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 Et Pommes
Crispy pork belly & grilled French black pudding, served on a Bramley apple & leek compote, garnished with game chips & drizzled with a light creamy honey & grain mustard sauce


Les Plats

Le Roti De Dinde A L’anglaise

Slices of roast turkey, homemade stuffing & a pig in a blanket, served on a bed of roasted carrots, parsnips, sprouts, swede & a deep fried potato croquette, finished with a fresh sage jus & cranberry sauce

Pave De Colin Aux Champignons

Pan fried hake supreme, presented on a spinach potato cake & a selection of wild mushrooms, dressed with a creamy tarragon sauce

Ballotine De Faisan Farcie

Ballotine of boneless pheasant filled with a pistachio & apricot mousse, presented on a julienne of vegetables with Savoy cabbage & dauphinois potatoes, topped with a sweet sherry jus

Le Porc A L’Ancienne
Pork loin filled with a cheddar rarebit, wrapped in Parma ham, served with shredded Savoy cabbage, a julienne of vegetables & creamy mash potato, garnished with a roasted garlic jus

Filet De Saumon La Bohême
Fillet of salmon served on a bed of steamed Winter vegetables & turned new potatoes, finished with a saffron “beurre blanc”

Confit De Canard A Ma Facon
Roasted duck leg confit, served on a fricassee of chestnut mushrooms, caramelised baby onions, carrots, French beans & deep fried diced potatoes, finished with a thyme & sloe gin jus

Entrecôte Aux Poivres (£3 Extra)
Sirloin steak presented on seasonal roasted root vegetables, pomme Anna potatoes & served with a creamy cracked peppercorn sauce

Trilogie D’Agneau

Breaded shredded lamb bonbon, parcel of lamb belly filled with roast root vegetables & wrapped in puff pastry & a roasted tomato filled with lamb moussaka, accompanied by a courgette flan, stuffed baby aubergine & tomato pomme Anna potatoes, dressed with a tomato & garlic lamb jus

Dinner Menu – Le Diner De Noël

2 Courses £31.00 (Extra Course £6.50)

Available Monday – Thursday 6pm to 9.30pm (last orders), Friday 5.30pm to 9.30pm (last orders) & Saturday 5pm – 10pm (last orders)

Les Entrées

Soupe D’Hiver
Our traditional French onion soup topped with toasted French bread & gratinated Gruyère cheese

Coquille St Jacques
 Pan fried king scallops presented on a bed of cauliflower purée, peas & pancetta lardons, garnished with a Parmesan tuile & 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 Forrestiere

Pan fried quail breast & quail leg confit bonbon, served on a celeriac & truffle puree & a fricassee of peas & beans, garnished with game chips & chestnuts, accompanied by a Port & redcurrant sauce

Bar Poele A La Marseillaise
Strips of seabass fillets pan fried, served on braised leek & fennel with saffron potatoes, accompanied by a beautiful fish soup, garnished with garlic toast & rouille

Chèvre Aux Texture De Figues (V)

Deep fried breaded goats cheese bonbons, served on a fig jam, with roasted figs, accompanied by dressed lambs lettuce leaves
& topped with a sesame tuile

Assiette De Fruit De Mer A Ma Facon
Crispy fresh crab cake & pan fried fresh marinated king prawn tails, served on a bed of risotto flavoured with lemon grass, ginger, chilli, coconut milk, spring onions & fresh coriander

Trio De Porc Aux Trois Saveurs
Braised pork cheek, crispy pork belly & grilled French black pudding, presented on a bed of Bramley apple & leek compote, dressed with a creamy honey & grain mustard sauce

Les Plats

Agneau De La Nativité
Lamb rump roasted to pink, served on fricassee of peas, broad beans, shredded lettuce leaves, carrots & flageolet beans & pan fried new potatoes, dressed with a roasted garlic, tomato & fresh herb jus

Tournedos De Veau A La Queue De Boeuf

Pan fried medallion of veal cooked to medium, served with a shredded oxtail potato croquette, presented on a bed of caramelised baby onions, carrots & French beans, finished with fresh tarragon jus

Cabillaud A La Chowder De Moule

Pan fried cod served on finely cut leeks, pak choi, carrots & celery, finished with a light creamy mussel, bacon & diced potato chowder

Le Roti De Dinde A L’Anglaise
Slices of roast turkey topped with homemade stuffing & a pig in a blanket, served on a bed roasted carrots, parsnips, sprouts, swede & deed fried potato croquette, 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

Feuillete D’Étouffé De Chevreuil De Noël

Venison shoulder braised in a pear, balsamic, port & shallot jus, served with braised Winter green vegetables & creamy mashed potatoes

Bar Aux Trois Saveurs

Pan fried fillet of seabass, served on a selecton of wild mushrooms & a spinach potato cake, finished with a smooth creamy garlic sauce

Magret De Canard
Gressingham duck breast cooked to medium, presented on braised red cabbage with creamy dauphinois potatoes, finished with a fresh thyme & sloe gin jus

Vegetarian Menu

This menu is available at all times.

Les Entrées

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

St Marcellin Chaud A La Gelée De Fruits
Baked St Marcellin Camembert cheese, flavoured with fresh rosemary, served with a fig jelly & French toast

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

Bhaji De La Boheme VEGAN

A homemade onion bhaji set on a pea puree & served with a soy, chilli, ginger, coriander & orange dressing

Soupe De Panais Au Curry

Cream of honey roasted parsnip soup flavoured with curry & topped with croutons

Figue Rotie Aux Lentilles 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, finished 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

Colis De Legumes

Puff pastry parcel filled with a mushroom duxelle, cream cheese, spinach, asparagus & crushed hazelnuts, cooked to golden brown, served on a fresh tomato coulis

Panier De Courge Musquee Rotie

Cajun roasted butternut squash filled with diced aromatic Provençal vegetables accompanied by feta cheese (optional)
finished with a roasted red pepper 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 & chopped fresh parsley, finished with a creamy garlic sauce

Roulot De Canard Asiatique

Spring rolls filled with shredded duck confit & spring onions bound in a Hoi sin & plum sauce, accompanied by a rocket salad, dressed with a sesame seed, orange, Soy sauce & chopped fresh coriander dressing

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 sauce

Folie De Lapin (Extra £4 Lunch/Early & £2 Dinner)

A rabbit delight of pan fried fillet of rabbit, a breaded rabbit croquette & a roasted boneless rabbit leg, set on a creamy pea & green vegetable risotto, finished with a creamy wholegrain mustard sauce

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

All dishes may contain nuts, please advise of any food allergies

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