Evening Menu – Le “Menu Fixe”
(Available Monday to Friday from 6pm & Saturday from 5pm) Download PDF Menu
Les Entrées
Cuisse De Grenouilles A La Ma Façon
A must in a French restaurant! Frog legs cooked in garlic butter until crispy & golden brown, served on a bed of persillade & parmesan risotto, drizzled with a garlic butter
Folie D’Agneau D’Automne
Pan fried confit of lamb belly & roasted lamb fillet cooked to pink, served with a rosemary mash potato, caramelised shallots & Chantenay carrot confit, dressed with a robust lamb 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
Perdreaux Poêle Aux Mures
Pan fried partridge breast, partridge leg bonbon, accompanied by beetroot & potatoes Pomme Anna, finished with blackberry jus
Coquille St Jacques A La Pomme Douce (£1.50 extra)
Pan fried fresh Scottish king scallops presented on sweet potato fondant & sweet potato purée, simply accompanied by a deep fried sage & lemon “beurre blanc”
Poele De Poisson De Roche Marseillaise
Pan fried fillet of red mullet, gurnard & sea-bass served on a bed of braised fennel & saffron potatoes, accompanied by a fish soup, croutons, grated Gruyère & garlic rouille
Délice Aux Multiples Saveurs (V)
A fricassee of wild mushrooms & spinach on a crispy granola base, topped with a gratinated smoked apple-wood rarebit, dressed with a poached pear & a Port dressing
Duo De Porc & Gambas Fraiches
Crispy pork belly & marinated fresh king prawn tails, quickly pan fried, presented on Israelis couscous & accompanied by a shot of langoustine bisque
Terrine Perigourdine
Home-made terrine consisting of layers of shredded duck leg confit, smoked duck breast & duck Foie Gras, encased in sweet potatoes, presented with a roasted shallot purée & a raspberry vinegar dressing
Soupe Du Jour
Ask for today’s soup of the day
Fruits De Mer
Fresh mussels, scallops & baby squid, served on a bed of broad beans, peas & asparagus, served in a light coconut & Thai red curry sauce, topped with a crispy leek bhaji
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
Lamb rump roasted to medium, served with a courgette & lime flan, stuffed baby aubergine, roasted cherry vine tomatoes & pomme Anna potatoes, finished with a rosemary, garlic & tomato sauce
Lapin A La Didier
Rabbit bonbon, rabbit leg confit & boneless saddle of rabbit wrapped in Parma ham, served on a bed of barley bound with diced vegetables & finished with a fresh tarragon jus
Filet De Bar
Pan fried fillet of seabass served on a wilted bouquetiere of vegetables & sweet potato fondant, garnished with a smooth roasted garlic sauce
Filet De Cabillaud
Oven roasted fillet of English cod supreme served on a creamy risotto flavoured with Parmesan, leeks, peas spinach & sun-blush tomatoes, dressed with a lemon, shredded smoked salmon & dill sauce
Filet De Chevreuil (£5 extra)
Fillet of Scottish venison roasted to medium, served on a julienne of vegetables & braised Savoy cabbage, garnished with a crispy blue cheese bonbon & Southern Comfort jus
Magret De Canard
Gressingham duck breast cooked to pink, served with roasted butter-nut squash, parsnips, beetroot, dauphinois potatoes, turnips & asparagus, dressed with an orange & green peppercorn sauce
Lotte De Rayol Sur Mer (£3.50 extra)
Medallions of monkfish lightly dusted with Cajun spices, served on a bed of Israeli couscous bound with roasted peppers, courgettes & tomatoes, served with a creamy fresh basil 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 De La Royaute
Pan fried supreme of chicken, king prawn tails & scallops presented on broad beans, peas, asparagus, shredded lettuce leaves & blanched turned potatoes, served on a saffron sauce laced with a dash of pernod
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
Cote De Veau (£3.50 extra)
Pan fried veal chop cooked to medium served on caramelised baby onions, green beans, chestnut mushrooms, Chantenay carrots & deep fried diced potatoes, finished with a creamy sweet white wine & wild mushroom sauce
FULL VEGETARIAN MENU AVAILABLE ON REQUEST
Important: All meals may contain nuts, please advise of any food allergies so dishes can be adjusted
THIS MENU IS AVAILABLE OCTOBER AND NOVEMBER 2017