Evening Menu – Le “Menu Fixe”

£24.00 2 Courses/£30.00 3 Courses
(Available Monday to Friday from 6pm & Saturday from 5pm)

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Les Entrées

Cuisse De Grenouilles A La Crème d’Ail

A must in a French restaurant! Frog legs cooked in garlic butter until crispy & golden brown, served on a bed of caramelised shallot purée, a fricassee of forest mushrooms &

a handful of chopped fresh parsley, finished with a creamy garlic sauce

Carpaccio De Filet De Bœuf

Thin slices of fillet of beef cooked rare, served with a salad of rocket, radishes, charred

baby onions & capers, presented on a caramelised white onion compote,

garnished with a Parmesan tuile & a mustard crème fraiche

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

Caille De Norfolk D’ete

Pan fried quail breast, roasted leg confit & a crispy egg, served on a celeriac purée

with a mini fondant potato & a shallot & carrot confit, drizzled with a truffle quail jus

Coquille St Jacques A L’ananas Frais (£1.50 extra)

Pan fried fresh Scottish king scallops presented on vanilla poached pineapple, garnished with a chilli, red onion & fresh coriander salsa, finished with a pineapple crisp & pineapple gel

Poele De Daurade Marseillaise

Pan fried fillet of seabream served on a bed of braised fennel, samphire & new potatoes, accompanied by a light creamy fish veloute flavoured with orange, saffron & Pernod

St Marcellin Pane Sur Lit De Légumes Provençale

St Marcellin Camembert cheese bonbon coated in sesame seeds & honey, deep fried,

set on warm roasted peppers, tomato compote & sun dried tomatoes,

dressed with a fresh basil dressing

Gambas Fraiches Poêlées Au Risotto

Marinated fresh king prawn tails quickly pan fried, presented with a risotto bonbon flavoured

with lemon balm & prawn bisque, accompanied by a shot of langoustine bisque

Foie Gras Maison & Terrine S’aiguillette De Magret Fumée 

Home-made duck Foie Gras flavoured with Armagnac, served with slices of smoked duck breast & a shredded duck & sweet potato terrine, finished with a plum jelly & toasted brioche

Soupe Du Jour

Ask for today’s soup of the day

Gâteau De Crabe & Crevette Sauce Thaillandaise

Home-made fresh Cornish crab & shrimp cake pan fried to golden brown, served on a Thai sauce flavoured with fresh chilli, ginger, lemon grass, coconut milk & fresh chopped coriander

Les Supplements

Garlic Bread £2.75/ Cheesy Garlic Bread £3/ Tomato Salad £3

Green Salad £3/ Mixed salad £3.25/ Extra Bread 50p

Les Plats

Roti De Rump D’Agneau Au Taboule

Lamb rump roasted to medium, served on an Israeli couscous bound with roasted peppers, courgettes, tomatoes, dried apricots & sultanas, flavoured with lemon,

garnished with a beautiful garlic, tomato & fresh mint jus

Lapin A La Didier

Rabbit bonbon, rabbit leg confit & boneless saddle of rabbit wrapped in Parma ham,

served on caramelised baby onions, green beans, chestnut mushrooms & deep fried diced potatoes, finished with a creamy grain mustard sauce

Filet De Bar A La Française

Pan fried fillet of seabass served on a creamy leek & vegetable risotto,

flavoured with a langoustine bisque & Parmesan

  Filet De Cabillaud

Fillet of English cod supreme served on a bed of peas, shredded lettuce,

pearl baby onions, baby carrots & turned new potatoes,

finished with a light creamy saffron & chorizo sauce

Duo De Pintade De La Maison

Duo of pan fried guinea fowl breast & boneless ballotine of guinea fowl filled with a dry pear

& spinach mousse, served on a bed of Summer turned vegetables & potatoes,

drizzled with a lemon thyme jus

Magret De Canard Aux Légumes Du Sud

Gressingham duck breast cooked to pink, served with a courgette flan, roasted cherry tomatoes, stuffed baby aubergine & Dauphinois potatoes, finished with a caramelised red onion sauce

Lotte De Rayol Sur Mer

Medallions of monkfish dusted in Cajun spices & pan fried in butter until golden brown,

served on a fine tomato & fresh basil ratatouille with turned potatoes,

drizzled with a creamy fresh tarragon sauce

Filet De Bœuf Poêle A La Cantona (£5.50 extra)

6oz fillet of beef stuffed with cream cheese, garlic & chopped chives, wrapped in pancetta, cooked to medium & served with roasted carrots, celeriac, shallots, parsnips & a deep fried potato roulade, finished with a robust Port  jus

Poulet Poele Sauce Sauternes & Morilles

Pan fried supreme of chicken served on a bed of barley, diced Summer vegetables &

sweet potato cubes, finished with a sweet white wine & morel mushroom sauce

Rib-eye De Boeuf Sauce Poivre

8oz Rib-eye steak cooked to your liking, served with a traditional creamy

pepper sauce, deep fried potato galettes & seasonal vegetables

Cochon De Lait Roti (£3.50 extra)

Roasted boneless suckling pig confit & home-made fruit stuffing, served on shredded spring cabbage, a julienne of vegetables & a spring onion mash quenelle,

topped with a Bramley apple compote & dressed with a shallot jus


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


onionringLe “Menu Fixe”