Menu de Noël

 

Download PDF Menu & Booking Form

 

Starting from Monday 3rd December 2018

“Le Déjeuner de Noël”  2 Courses £22/3 Courses £28

Le ‘Early Bird’ Noël 2 Courses & Coffee £28
From 6pm – 7pm last orders Mon-Thurs,  Fri 5.30pm – 7pm

“Le Diner de Noël” 2 Courses £30/3 Courses £36

Le “Christmas Eve” 3 Course Gourmet Dinner £45
From 5pm – 9pm last orders (£10 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 £28/3 Courses £34. Children’s Menu £16. From 12 noon – 6pm last orders. (£5 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 £42/3 Courses £48. 4pm – 7.30pm, last orders. (£10 Deposit Required)

Le “New Years Day”  2 Courses £25/3 Courses £31. Children’s Menu £16. From 12 noon – 5.30pm last orders. (£5 Deposit Required)

Our usual Sunday Menu runs throughout December – 2 Courses £25

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

 

NB: Our restaurant will be closed Weds 2nd Jan & Thurs 3rd Jan 2019

Open as normal Fri 4th Jan 2019 @ 12 noon

Lunch / Early Bird Menu – Le Déjeuner De Noël  

Les Entrées

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

Chèvre Frit Aux Multiples Couleurs (V)
Deep fried goats cheese served on a bed of roasted beetroot compote, chilled beetroot & orange segments, garnished with a pecan tuile, drizzled with a fresh thyme, sesame seed & 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 & pickled vegetables

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

Queue De Boeuf A l’Anglaise
Pan fried shredded braised oxtail parcel served on a celeriac purée, caramelised shallots & a baby dumpling, finished with a fresh thyme 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 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 Poêle Au Risotto
Pan fried hake supreme, presented on a risotto flavoured with wild mushrooms, parsley & Parmesan, dressed with a light creamy fresh tarragon sauce

Ballotine De Faisan Farcie A L’Orange
Ballotine of boneless pheasant filled with a chicken & orange mousse, presented on a bed of barley, butternut squash, caramelised carrots, celeriac, parsnips & kale, 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

Roulade D’Agneau Au Cumin
Shredded braised lamb shoulder flavoured with a red onion compote & cumin, wrapped in a light puff pastry, served on a bed of peas, broad beans, shredded lettuce leaves, carrots & flageolet beans &  pan fried new potatoes, dressed with a tomato & garlic lamb jus

Dinner Menu – Le Diner De Noël

2 Courses £30.00/3 Courses £36.00

Available Monday – Friday 6pm 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 & Œuf Pane
Pan fried quail breast, quail leg confit & a crispy hens egg, served with a spinach cake, dressed with a whiskey & golden sultana jus & game chips

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

Trilogie De Texture De Chèvre (V)
Deep fried goat cheese bonbon, gratinated baby goats cheese & chilled satsuma & goats cheese terrine, presented on a bed of roasted beetroot compote, chilled roasted beetroot & orange segments, garnished with a pecan tuile & drizzled with a fresh thyme, sesame seed & caramel dressing

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

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

Cabillaud Aux Multiples Saveurs
Pan fried cod served on a julienne of vegetables, Savoy cabbage & a potato & spinach cake, accompanied by a light creamy smoked salmon, lemon & fresh chive sauce

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

Ballotine De Faisan Farcie A L’Orange
Ballotine of boneless pheasant filled with a chicken & orange mousse, presented on a bed of barley, butternut squash, caramelised carrots, celeriac, parsnips & kale, dressed with a sweet sherry jus

Bar Aux Petits Legumes Tournes
Pan fried fillet of seabass, served on a bed of steamed Winter vegetables & turned new potatoes, garnished with a saffron ‘beurre blanc’ & topped with a sun dried cherry tomato tapenade

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

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

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

Soupe De Panais Au Curry
Cream of honey roasted parsnip soup flavoured with curry & topped with croutons

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, 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

Tarte Traditionelle Aux Onions
Caramelised white onion, Gruyère & fresh thyme flan, 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 & chopped fresh parsley, finished with a creamy garlic sauce

Supreme De Pigeon (£2 Lunch/Early & £1 Dinner extra)
Pigeon breast pan fried to medium, served on a bed of caramelised shallots, celeriac purée & peas, garnished with game chips & a fresh thyme 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 sauce

Noisette De Chevreuil (Extra £5 Lunch/Early & £3 Dinner)
Fillet of venison cooked to pink, served on a julienne of vegetables, Savoy cabbage & deep fried potato croquettes, garnished with a pear & balsamic jus

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 

  “S’il vous plait”
All reservations can be made by telephone, for tables of 6 & over, a £5 non-refundable deposit per person is required & a pre-order of your meal is recommended.

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

 

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