Le “Lunch Menu” £18.95

2 Courses & Coffee – Served between 12.00 noon & 2.30pm (last orders) Tuesday to Friday

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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

Parfait De Foie De Volaille
Home made smooth chicken liver parfait flavoured with a dash of Cognac, served on a slice of toasted brioche, accompanied by a Bramley apple compote

Folie De St Jacques Du Midi (£2.00 extra)
Pan fried fresh Scottish King scallops, crispy pork belly & grilled black pudding, served on a bed of smooth pea purée & drizzled with a roasted garlic jus

Le Petit Panier De Poulet a La Basquaise
Pan fried strips of chicken breast, asparagus, diced chorizo & sun dried tomatoes, bound in a light creamy saffron sauce & served in a home-made filo pastry basket

Pigeon Poele D’Automne
Pigeon breast pan fried to medium, presented on a potato cake flavoured with shredded Savoy cabbage & pancetta, served on a parsnip purée & garnished with a parsnip crisp & a sloe gin & blackberry jus

Fruit De Mer & Bisque De Gambas
Fresh Scottish kings scallops, king prawn tails & mussels pan fried with diced butternut squash & sweet potato,  topped with toasted ciabatta & a homemade king prawn bisque

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

Le Crottin De Chèvre Chaud A La Poire & Vinaigrette De Noie & Miel (V)
A walnut bread croustini topped with baby goats cheese & oven baked until gratinated, accompanied by a chilled cooked pear in a light syrup, dressed with lamb lettuce & a walnut & local honey vinaigrette

Le Bar A La Croute De Parmesan & Coulis De Tomates Cerises
Pan fried fillet of seabass topped with a sun blush tomato tapenade & a Parmesan crust, served on a fricassee of broad beans, peas, leeks & spring onions, drizzled with an orange & fennel beurre blanc

Les Plats

Parcel D’Agneau Aux Haricots
Pan fried parcel of braised shoulder of lamb flavoured with a hint of cumin & a red onion compote, presented on a bed of flageolet beans, butter beans & diced seasonal vegetables, finished with a tomato, garlic & rosemary lamb jus

Pave De Bœuf Sauce Aux Poivres (£3 extra)
8oz sirloin steak cooked to your liking, served with roasted carrots, celeriac, romanesco & ‘Pomme Anna’ potatoes, accompanied by our creamy pepper sauce

Lapin & Gambas Fricassee De Legumes Sauce Estragon
Roasted boneless rabbit leg & grilled king prawns tails, set on a fricassee of peas, carrots, leeks & pak choi, served with croquette potatoes & finished with with a light creamy fresh tarragon sauce

Roulade De Porc Farci Aux Fruits
Roasted pork fillet filled with aromatic apple & dried apricots, wrapped in pancetta, served on a bed of braised julienne vegetables & Savoy cabbage with dauphinois potatoes, finished with a Calvados jus

Merlu Au Basilic
Pan fried fillet of hake presented on a bed of fine ratatouille & grilled new potatoes, garnished with a light creamy fresh basil sauce

Supreme De Poulet
Pan fried chicken breast served on a bed of creamy risotto flavoured with wild mushrooms, spring onions & Parmesan, simply drizzled with a roasted garlic jus

Confit De Canard Roti
Roasted duck leg confit served on braised barley, a mire poix of vegetables & braised kale, finished with an orange & thyme jus

Saumon Farci Aux Epinards & Saumon Fume
Fillet of salmon filled with a spinach & smoked salmon mousse, served with saffron crushed potatoes bound with diced seasonal vegetables, accompanied by a fresh watercress sauce

Duo De Boeuf Garniture Chasseur
Shredded oxtail wrapped in puff pastry, 4oz rump of beef cooked to your liking served on a bed of chestnut mushrooms, caramelised carrots, pearl onions, green beans & diced deep fried potatoes, accompanied by a caramelised shallot jus

Daurade Au Beurre Blanc Feuille De Citron Vert
Pan fried fillet of seabream presented on a fish cake flavoured with sun blush tomatoes & fresh herbs served with diced Autumn vegetables & a fresh lime leaf 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


onionringLunch Menu