Evening Menu – Le “Menu Fixe”

£26.95 2 Courses

Available Monday to Friday from 6pm & Saturday from 5pm

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Les Entrées

Cuisse De Grenouilles A Ma Façon

Frog legs cooked in garlic butter until crispy & golden brown, presented on a caramelised shallot purée & a fricassee of wild mushrooms, garnished with a smooth garlic cream

Carpaccio De Filet De Bœuf (£1.50 extra) 

Chilled rare thinly sliced fillet of beef served with crispy shallots, a new potato salad & a Parmesan tuile, set on a horseradish cream & garnished with a rocket & radish salad,

dressed with a caramelised shallot vinaigrette

Poele De Caille De Norfolk

Pan fried breast of Norfolk quail, grilled fruit stuffing & breaded quail leg croquette, presented on a smooth pea purée, served with game chips & a quail & thyme jus

Le Fameux Beignet D’Haddock Aux Deux Saveurs

Strips of natural smoked haddock deep fried in a very light batter, served with salad leaves, finished with a duo of sweet ginger & chilli dressings

Assiette De Crabe De Chez Nous

A trio of crab dish consisting of a breaded crab bonbon, a crab rilette & a crab spring roll, served on a lime, cucumber & coriander yoghurt dressing 

Coquille St Jacques (£1.50 extra)

Fresh Scottish King scallops pan fried until golden brown, presented on a white onion compote, braised Savoy cabbage & pancetta, dressed with a parsley & lemon sauce

Mille Feuille De Saumon A La Basquaise

Pan fried strips of salmon, chorizo, asparagus & sun dried tomatoes, cooked in a light saffron sauce & served in a light puff pastry case

Chèvre Au Croustillant De Caramel Et Texture De Betteraves (V)

A light goats cheese mousse caramelised with brown sugar, garnished with roasted beetroot, beetroot jelly, pickled beetroot & fresh orange segments

Trio De Porc Du Chef 

One of my favourite starters consisting of crispy pork belly, braised pork cheek & French grilled black pudding, set on a leek & Parmesan cake, dressed with a sweet Armagnac jus

Pave De Foie Gras Aux Raisins Secs & Brioche

A must in a French restaurant! Slices of home-made fois gras flavoured with Cognac, accompanied by a golden sultana chutney, toasted baby brioche & a shot of chilled dessert wine

Veloute De Poulet & Ail

A very traditional garlic & chicken soup veloute, topped with French bread croutons (Alternative soup option is available, please see the blackboard)

Roulade De Pommes De Terre & Canard

My way of making a potato rosti flavoured with shredded duck leg & spring onions, topped with a soft poached egg & smoked duck breast, drizzled with a balsamic dressing

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


Les Plats

Rump D’Agneau Roti   

English lamp rump roasted to pink, served with a stuffed baby aubergine, a courgette flan flavoured with Parmesan, lime & thyme & dauphinois potatoes, dressed with a tomato, garlic & rosemary lamb jus

Étouffe De Chevreuil Au Vinaigre De Balsamique & Poires

Scottish venison shoulder slowly braised in a red wine, balsamic vinegar & pear sauce, accompanied by braised red cabbage & creamy mash potato   

Turbot  A La Stephanoise (£5 extra)

Fresh turbot fillet, pan fried until golden brown, served with a shredded ham hock & vegetable potato croquette,  garnished with a light crème fraiche & a pea veloute

Bar Au Risotto Thai

Pan fried fillet of fresh seabass, set on a risotto with pak choi & fine diced vegetables, served with a Thai sauce flavoured with coconut milk, fresh chilli, ginger, lemon grass & fresh chopped coriander

Cabillaud Aux Légumes De Saison

Pan fried cod fillet, presented on caramelised baby white onions, green beans, Chantenay carrots, chestnut mushrooms & deep fried diced potatoes, dressed with a creamy grain mustard sauce

Magret De Canard Aux Légumes Rôtis

Gressingham duck breast cooked to pink, set on a bed of roasted red onions, carrots, celeriac, asparagus, stem broccoli & roast new potato wedges, finished with a Southern Comfort, orange & thyme sauce

Poele Lotte A La Chaudree De Moules (£2.50 extra)

Pan fried medallion of monkfish dusted in Cajun spices, served on seasonal vegetables & diced potatoes, bound in a light creamy bacon, leek & mussel chowder sauce

Filet De Bœuf Cantona (£5.50 extra)

6oz fillet of beef filled with blue cheese & a red onion chutney , wrapped in pancetta & roasted to pink, served on roasted shallots, parsnips, a carrot purée, green beans & a pan fried rosti potato, accompanied by a sweet Port reduction sauce

Suprême De Poulet Aux Deux Rois

Pan fried chicken breast, King scallops & King prawns tails, served on a fricassee of peas, asparagus, carrots, broad beans, braised cos lettuce & turned new potatoes, finished with a light orange & Pernod buerre blanc

Folie De Lapin Sauce A L’Estragon

Pan fried fillet of rabbit, a rabbit breaded croquette & a roasted boneless rabbit leg, presented on a fricassee of wild mushrooms, spinach & Parmesan croquette, served with a creamy fresh tarragon sauce

Pave De Bœuf Sauce Poivre

8oz rib-eye steak cooked to your liking, served with a traditional creamy peppercorn sauce, ‘Pomme Anna’ potatoes & roasted seasonal vegetables

Paupiette De Porc A L’Anglaise

Roasted pork fillet filled with smoked Applewood Cheddar, wrapped in Parma ham, served on braised barley, Savoy cabbage & a julienne of vegetables, dressed with a roasted garlic jus 


Les Suppléments

Home-made Chips £3 / Mashed Potato £2.50 / Seasonal Vegetables £2.00
Garlic Bread £2.75 / Cheesy Garlic Bread £3 / Salads £3

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



onionringLe “Menu Fixe”