Early Bird Menu – Le “Early Bird Menu”

£23.00 – 2 Courses & Coffee
Monday to Thursday: 6pm – 7.30pm
Friday: 6pm – 7pm

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Les Entrées

Le Fameux Beignet D’Haddock Aux Deux Saveurs
Strips of natural smoked haddock deep fried in a very light batter, served with dressed salad leaves, finished with a duo of sweet ginger & chilli dressings

Trilogy De Porc De Printemps
Crispy pork belly, grilled black & white pudding, served on a bed aromatic carrot purée & sauerkraut, accompanied by a light creamy honey & grain mustard sauce

Folie De St Jacques Du Midi (£2.00 extra)
Pan fried fresh Scottish King scallops served on wilted pak choi, peas, asparagus & fennel, finished with a light orange & saffron sauce

Gratin De Fruit De Mer Exotique
Fresh mussels, King prawns & King scallops bound in a sauce flavoured with pineapple, lemon grass, fresh chilli, ginger, coconut milk & fresh chopped coriander, topped with breadcrumbs & oven baked until gratinated

Canard Farcie A La Mousse D’Orange
Slices of duck breast terrine filled with an orange mousse, presented withhome-made Piccalilli vegetables, a Cumberland sauce & French toast

Risotto Facon Boheme
A creamy risotto flavoured with Parmesan, asparagus, shredded cos lettuce & pancetta, topped with Cajun chicken & a Parmesan tuile

Pigeon Poêle De Cheshire
Cheshire pigeon breast pan fried to medium, presented on a bed of Port & cranberry jam, with lambs lettuce & Port soaked sultanas, garnished with a black pepper tuile & drizzled with a Port caramel jus (May contain pellets)

Pissaladière De Chèvre Aux Deux Saveurs (V)
Puff pastry base topped with a caramelised white onion compote & slices of goat’s cheese, gratinated & garnished with a quenelle of sun dried tomato, rocket salad & a fresh basil pesto

Gâteau D’épinard Au Saumon Fume
Pan fried spinach & potato cake topped with slices of Scottish smoked salmon & a poached hens egg, drizzled with a light Hollandaise sauce, flavoured with chopped fresh dill


Important: All meals may contain nuts, please advise of any food allergies so dishes can be adjusted



Les Plats

Navarin D’Agneau Aux Légumes Printaniers
Slow cooked chunk of lambs shoulder served with glazed seasonal vegetables & turned new potatoes, accompanied by a rich rosemary, tomato & garlic jus, garnished with a home-made dumpling

Entrecôte De Bœuf Sauce Poivre (£3 extra)
8oz Sirloin steak cooked to your liking, served with a creamy cracked peppercorn sauce, seasonal roasted vegetables & home-made chips

Veau Et Queue De Bœuf Forestière
Veal medallion pan fried to medium & a parcel of braised oxtail flavoured with shallots & lightly wrapped in puff pastry, served on caramelised baby onions, mushrooms, green beans, carrots & deep fried diced potatoes, finished with a caramelised shallot jus

Rognons D’Agneau Bourguignon
Fresh lambs kidneys pan fried to order, served in a mushroom, pearl onion, bacon lardon & red wine jus, presented on a carrot & swede purée, with dauphinois potatoes & French beans wrapped in pancetta

Saumon Au Couscous Provençal
Pan fried fresh salmon presented on an Israeli couscous bound with tomatoes, roasted peppers, courgettes, aubergines & roasted pine kernels, dressed with a light creamy fresh basil sauce

Colin Au Risotto A La Crème De Lardon
Pan fried fillet of hake served on a bed of pea risotto flavoured with finely diced vegetables, finished with a light ‘beurre blanc, flavoured with smoked lardons of local pancetta

Supreme De Poulet Farcie
Chicken breast filled with cream cheese, spring onions & sun dried tomatoes, served on a bed of braised barley bound with a mire poix of vegetables, deep fried Parmesan & parsley potato bonbons, dressed with a light tarragon jus

Confit De Canard De Valbonne
Roasted duck leg confit served with roasted carrots, French beans, pan fried new potatoes flavoured with a caramelised shallot marmalade, garlic & fresh chopped parsley butter, drizzled with a fresh thyme jus

Croquette De Porc Aux Pommes & Cinq Épice
Croquette of pulled pork flavoured with herbs, apple & five spices & coated in breadcrumbs, served with a creamy quennelle of mash potato, a julienne of vegetables & Savoy cabbage, finished with a caramelised apple & Pommeau jus

Daurade Aux Légumes Du Jardin
Pan fried fillet of seabream served on bed of wilted carrots, shredded Chinese leaves, baby white onions, asparagus, peas & new potatoes, coated with a light red Thai curry sauce flavoured with coconut milk & fresh coriander

Filter Café & Chocolate Mints (Additional Dessert Course £6.00)

For alternative coffees, please allow a 50p supplement  All dishes subject to availability

onionringEarly Bird Menu