Early Bird Menu – Le “Early Bird Menu”

£23.75 – 2 Courses & Coffee
Monday to Thursday: 6pm – 7.30pm
Friday: 6pm – 7pm

Download PDF Menu


Les Entrées

Soupe Du Jour
Ask for today’s soup of the day

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

Parfait De Foie De Volaille
Homemade smooth chicken liver parfait flavoured with a dash of Cognac, served on a slice of toasted brioche, accompanied by a homemade fig compote

Le Poisson Pane Au Épinard & Œuf Poche
A homemade fish cake flavoured with spinach, served on grilled asparagus spears, topped with a poached egg & garnished with a citrus beurre blanc

Croquette De Petit Sale
Shredded ham hock breaded croquette flavoured with parsley, served on a bed of braised lettuce leaves & fresh garden peas, finished with a creamy grain mustard sauce

Les Coquilles St Jacques Aux Deux Saveurs (£2.00 extra)
Pan fried Scottish king scallops pan fried in butter until golden brown, set on a fricassee of mushrooms & a celeriac purée, drizzled with a caramelised shallot jus, garnished with a Parmesan tuile

Rognons Au Poivre
Pan fried lambs kidneys cooked in a creamy peppercorn, flavoured with a dash of Cognac, served with toasted ciabatta

Gratin De Fruit De Mer
Beautiful Scottish mussels, King prawns tails & King scallop, bound in a leek, dill & lemon Mornay sauce topped with breadcrumbs & oven baked until gratinated

Assiette De Chèvre Printanière (V)
Roasted tomato filled with goats cheese, fresh basil & toasted pine kernels, accompanied by a deep fried breaded goats cheese bonbon, presented on a chilled roasted tomato compote & dressed with a sweet yellow pepper dressing


Les Plats

Blanquette De Joue De Veau De Grand Mère
My own version of a very traditional dish consisting veal cheek very slowly braised until tender, served in a creamy sauce flavoured with fresh tarragon with by baby pearl onions, carrots, morel mushrooms, asparagus spears, garden peas & potato vapeur

Pave De Rump De Bœuf Sauce Béarnaise
7oz rump steak cooked to your liking, served with roasted cherry tomatoes, a grilled mushroom filled with celeriac & truffle, French beans & pomme Anna potatoes, garnished with a traditional Béarnaise sauce

Porc Roti A La Normande
Crispy marinated pork belly presented on a bed of kale, a honey carrot purée & grilled leeks, served with potato croquettes flavoured with cheddar & pancetta, finished with a caramelised apple & Calvados jus

Merlu Au Curry Rouge Thaillandais
Pan fried fillet of hake served on a fricassee of finely diced spring vegetables & diced poached potatoes, finished with a light Thai red curry sauce flavoured with coconut milk, coriander, ginger, chilli & lemon grass

Supreme De Poulet
Chicken breast filled with cream cheese, roasted garlic & spinach, served on a risotto flavoured with saffron, vegetables & chorizo, dressed with a fresh tomato sauce

Confit De Canard Roti
Roasted duck leg confit presented on braised barley bound with fine diced carrots, celery, shredded Savoy cabbage & leeks, garnished with a black cherry, Kirsch & pink peppercorn sauce

 Carrelet Sur Légumes Frais Sauce Aux Trois Saveurs
Pan fried fillet of plaice presented on a fricassee of spring vegetables, cannellini beans & braised fennel, served with an orange, fresh mussel & rosemary cream sauce

Trilogie D’Agneau De Saison
A shredded lamb breaded bonbon, a slice of lamb belly filled with glazed parsnips & carrots, wrapped in puff pastry & a roasted tomato filled with a lamb moussaka, served with a courgette flan flavoured with Parmesan & lime, a stuffed baby aubergine & dauphinois potatoes, dressed with a garlic & herb jus

Bœuf Aux Poivres
8oz Sirloin (£3.00 extra) 10oz Rib-eye (£5.50 extra) 7oz Fillet (£6.50 extra)
Steak cooked to your liking, served with roasted root vegetables, homemade chips & with our creamy peppercorn sauce

Daurade Beurre Blanc
Pan fried fillet of seabream presented on fricassee of peas, broad beans, lettuce leaves, carrots & a spring onion potato cake, finished with a light smoked salmon & dill beurre blanc

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

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

 

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

onionringEarly Bird Menu