Menus

Le “Menu Fixe”

       £22.50 Three Courses/£18.50 Two Courses      

Les Entrées

Panier Du Sud Ouest
Pan-fried strips of chicken, chorizo, avocado, sun-dried tomatoes, spring onion & asparagus, bound in a light creamy saffron sauce & served in a filo pastry basket
Soupe De Saison
Home-made seasonal 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  on salad leaves, finished with a duo of sweet ginger & chilli dressings
Cassolette De Lapin, Lotte & Ecrevisses
Fricassee of rabbit saddle, monkfish & crayfish tails, quickly cooked with green garden vegetables & served in a light creamy tarragon & tomato sauce
Coquille St Jacques (£1.50 extra)
Fresh king scallops wrapped with sage & Parma ham, served on a sweet potato puree flavoured with a hint of horseradish & garnished with a Parmesan tuile
Gateau De Saumon Aux Trois Couleurs
Lightly pan-fried salmon cake flavoured with dill, Dijon mustard & lemon, accompanied with a duo of sweet pepper dressing & a herb yoghurt
Trilogie De Chevre
Goat’s cheese platter consisting of a goat’s cheese & mushroom spring roll, gratinated baby goat’s cheese & a goat’s cheese parfait, all accompanied with cranberry jam, red onion chutney & a sweet tomato relish
 Salade Mediteraneene
Refreshing salad consisting of chilled roasted vegetables flavoured with roasted garlic, pine kernels, fresh basil & capers, garnished with grilled Haloumi cheese
Duo De Saveurs A Ma Facon
Roasted confit of pork belly & grilled king scallops, served on a duo of apple & grain mustard compote & celeriac puree, finished with a robust garlic & vanilla jus 
Terrine Du Pere Diddou
Terrine consisting of layers of duck liver, duck meat, quail breast flavoured with orange, pistachio & Port, accompanied with toast & an orange  Cumberland sauce (c’est delicieux my favourite) 

Les Supplements
Le “Garlic Bread” £2.50/Le “Cheezy Garlic Bread” £ 2.75
La “Tomato Salad” £2/La “Green Salad” £2
  La “Mixed salad” £2/Extra Bread 50p
(All dishes are subject to availability)
“Chef’s Specials” Available Daily

Les Plats

  Poulet Farci A Notre Facon           
Grilled chicken breast  filled with cream cheese, spring onion & smoked salmon,  wrapped in Parma ham & served with seasonal vegetables, a galette of potatoes & finished with a fresh tomato sauce
Risotto De Champignons V
A light wild mushroom risotto topped with Parmesan shavings & herb pesto
Assiette D’Agneau A La Provencal (£4 extra)
Trio of lamb rack, noisette & aromatic lamb rissole, roasted to medium & served with a timballe of “miette “ crushed potatoes, roasted peppers, sun-dried tomatoes & a white onion marmelade, served with a tomato, rosemary & garlic jus
Fletan Au Gateau De Crabe (£3 extra)
Halibut supreme pan-fried to golden brown served on a julienne of vegetables & samphire grass, spicy crab cake & finished with a light dill & shrimp sauce
Magret Aux Deux Saveurs
  Gressingham duck breast roasted to medium, served on a potato cake flavoured with fresh herbs & fine diced seasonal vegetables, accompanied  with a robust caramelised apple, garlic & vanilla sauce
Filet De Boeuf A La Cantona (£5 extra)
8oz fillet of beef rolled in cracked black pepper, filled mushrooms & roasted garlic cream cheese, cooked to medium & accompanied with a deep fried potato roulade, seasonal vegetables & a caramelised shallot & Southern Comfort jus
 Bar De L’Orangerie & Romarin
Pan-fried fillet of sea-bass served on a bed of julienne of vegetables, samphire grass & new potatoes, accompanied with an orange & rosemary sauce
Chevreuil D’Ecosse A La Francaise (£4 extra)
Fillet of Scottish venison cooked to pink & served on roasted root vegetables, oyster mushrooms & rosti potato, finished with Port & red peppercorn berry sauce
Roulade De Porc A L’Echalotte
Fillet of pork filled with aromatic fruits, wrapped in bacon & served with a dauphinois potato pot, red onion tatin & finished with a sweet balsamic jus
 Entrecote De Boeuf Sauce Poivres  (£1 Extra)
8oz sirloin of beef, cooked to your liking, with a traditional creamy pepper sauce, deep-fried “Pommes Chateau” & seasonal vegetables
Poivrons Farci Et Son Haloumi Grille  V
Roasted pepper filled with provencal vegetables, sun-dried tomatoes & pine kernels, accompanied with a trio of dressing & grilled haloumi

Les Supplements
Home-made Chips £2.50        Mash Potato £1.95      Seasonal Vegetables £2.00
(All dishes are subject to availability)
Alternative Vegetarian Dishes are available on request

Le “Early Bird Menu” £15.95

2 Courses & Coffee Served between 6.00pm & 7.30pm  Mon to Thur & Fridays between 6.00pm to 7.00pm

Les Entrees

Soupe Du Jour
Ask for today’s home-made soup
Le Fameux Beignet D’Haddock Aux Deux Saveurs
Strips of natural smoked haddock deep fried in a very light batter, served on salad leaves, finished with a duo of sweet ginger & chilli dressings
Asperges Au Fromage De Chevre
Warm asparagus served with baby goat’s cheese, topped with honey & sesame seeds, accompanied with a duo of sweet & sour roasted pepper dressings
Rosace De MelonV
Rosace of seasonal melon served with a compote of honey glazed
Eastern fruits & a trio of fruit coulis
Assiette De Saumon Fume Maison & Crevettes
Home -smoked salmon filled with baby prawns, diced celery & apple, bound in a Marie Rose sauce & accompanied with melba toast & a cherry tomato dressing
Salade Boheme
 Baby gem leaves tossed in a Caesar dressing flavoured with tarragon, topped with Cajun chicken breast, croutons & bacon, garnished with Parmesan shavings
Gratin De La Mer
Fresh scallops, mussels & king prawn tails bound in a leek, dill & mushroom mornay, topped with parmesan & gratinated
Parfait De Volaille
Home-made chicken liver parfait, flavoured with Port & Cognac, served on toasted brioche & accomapnied with an onion chutney

Les Plats
Gigonette D’agneau Provencal
Lamb gigonette slowly braised in a tomato, garlic & rosemary sauce, accompanied with roasted Provencal vegetables & mash potato
Poivron Farci & Haloumi Grille V
Roasted pepper with diced ratatouille vegetables, sun-dried tomato & pine kernels, served with grilled haloumi & a trio of dressings
Bar Grille  A La Creme D’Orange
Fillet of pan fried seabass, served on a julienne of vegetables & turned potatoes, garnished with a light orange & rosemary sauce
Poisson Du Jour
Please see today’s fish of the day
Steak Aux Poivres
7oz Hereford ribbye steak, cooked to your liking & served on seasonal vegetables, with a potato galette, finished with a creamy cracked pepper sauce
Ettouffe De Chevreuil A La Poire
Shoulder of venison slowly braised in a Balsamic, Port & pear sauce, served with mash potato & seasonal vegetables
Poulet Farci A Notre Facon           
Grilled chicken breast  filled with cream cheese, spring onions & smoked salmon, served with seasonal vegetables, a galette of potatoes & finished with a fresh tomato sauce 
Le Magret De La Boheme
Duck breast roasted to medium, served with a potato cake filled with diced vegetables &  fresh herbs, finished with a robust roasted garlic, caramelised apple & vanilla jus
Filter Café & Chocolate Mints
For alternative coffees, please allow a 50p supplement   All dishes subject to availability

Le “Lunch Menu” £12.95

2 Courses & Coffee
  Served Tuesday to Friday between 12 noon- 2.30pm

Les Entrees

Soupe Du Jour
Ask for today’s home-made soup
Le Fameux Beignet D’Haddock Aux Deux Saveurs
Strips of natural smoked haddock deep fried in a very light batter, served on salad leaves, finished with a duo of sweet ginger & chilli dressings
Asperges Au Fromage De Chevre
Warm asparagus served with baby goat’s cheese, topped with honey & sesame seeds, accompanied with a duo of sweet & sour roasted pepper dressings
Rosace De Melon V
Rosace of seasonal melon served with a compote of honey glazed
Eastern fruits & a trio of fruit coulis
Assiette De Saumon Fume Maison & Crevettes
Home -smoked salmon filled with baby prawns, diced celery & apple, bound in a Marie Rose sauce, accompanied with melba toast & a lemon & cherry tomato dressing
Salade Boheme
 Baby gem leaves tossed in a Caesar dressing flavoured with tarragon, topped with Cajun chicken breast, croutons & bacon, garnished with Parmesan shavings
Gratin De La Mer
Fresh scallops, mussels & king prawn tails, bound in a leek, dill & mushroom mornay, topped with parmesan & gratinated
Parfait De Volaille
Home-made chicken liver flavoured with Port & Cognac, served on toasted brioche & accomapnied with a home-made onion chutney

Les Plats

Cotelette D’agneau Provencal
Lamb cutlets grilled to medium & a aromatic lamb rissole, served on a bed of “miette” potatoes, sun-dried tomato, cabbage & roasted pepper, finished with a tomato, garlic & basil jus
Poivron Farci & Haloumi Grille V
Roasted pepper with Provencal vegetables, sun-dried tomatoes & pine kernels, served with grilled haloumi & a trio of dressings
Bar Grille  A La Creme D’Orange
Fillet of pan fried seabass served on a julienne of vegetables & turned potatoes, garnished with a light orange & rosemary sauce
Poisson Du Jour
Please see today’s fish of the day
Emincee De Boeuf A La Bourguignonne
Strips of fillet of beef pan-fried & deglazed in red wine, garlic, caramelised pearl onion, mushroom & bacon sauce, simply served on seasonal vegetables with potato cake flavoured with horseradish
Ettouffe De Chevreuil A La Poire
Shoulder of venison slowly braised in a Balsamic, Port & pear sauce, served with mash potato & seasonal vegetables
Poulet Farci A Notre Facon           
Grilled chicken breast  filled with cream cheese, spring onion & smoked salmon, served with seasonal vegetables, a galette of potatoes & finished with a fresh tomato sauce
Le “Pork Belly” De La Boheme
Roasted confit of pork belly served on a bed of braised Savoy cabbage, caramelised apple & creamy mash, finished with a robust roasted garlic & vanilla jus
Filter Café & Chocolate Mints
For alternative coffees, please allow a 50p supplement  
All dishes subject to availability

Children’s Menu £8.95

Les Entrees

Soupe Du Jour
Home-made soup of the day
Pain A l’ail
Garlic Bread toasted with or without cheese
Melon Et Son Coulis
Rosace of melon served with a fruit coulis

Les Plats

Filet de Saumon
Fillet of salmon served with home-made chips
& seasonal vegetables
Poulet Frites
Chicken breast served with home-made chips, seasonal vegetables & gravy
Steak Frites
4oz Steak served with home-made chips
& seasonal vegetables
Gigonette D’agneau
Lamb slowly cooked in a tomato & basil gravy,
served on mashed potato

Choix de Desserts

(Available for children 10 years & under)

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“Nos Desserts”

SAMPLE ONLY

Gateaux Aux Fromage
Home-made baileys cheesecake garnished with
a coffee creme anglaise

Creme Brulée A La Vanille
Traditional Creme Brulée served with a rhubarb & apple
compote and shortbread biscuit

Tarte Aux Pomme
Traditional French apple tart, glazed & served warm
with a cinnamon ice cream

Mon “Bread & Butter Pudding”
My way of making bread & butter pudding
served with a creamy toffee sauce & vanilla ice cream.

Fondant Au Chocolat A La Christophe
Baked chocolate pudding with a moist chocolate centre,
served with banana ice cream
(Please allow 10 minutes cooking time)

Panier Des Glaces
Brandy snap basket filled with white chocolate, rum & raisin
& toffee fudge ice cream, served with a duo of sauces

Les Glaces et Sorbets
Today’s selection of ice-creams & sorbets

Dessert Du Jour
Our pastry chef, Yannick’s, special dessert of the day

Le Fromage
Choose one from our selection of brie cheese or Blue cheese
or Goat’s cheese or Smoked Apple-wood Cheddar

Assiette Gourmande £2.50 Extra
Come on spoil yourself with a selection of five of
our sweets on one plate !! (Not Available at Lunch Time)

Plateau De Fromages £2.00 Extra
Platter of all our cheese, served with cheese biscuits

Filter Café £2.00 Cappuccino £2.20 Latte £2.20
Expresso £1.75 Floater £2.50 Double Expresso £2.75 Liqueur Café £4.25
All served with Truffles in the evening & Chocolate mints on Early & lunch

Our pastry chef can also design and bake cakes for your special occasion.
(At least 48 hours notice) Please ask staff for details

Sunday Menu

£14.50 2 Courses or £17.50 3 Courses (12noon-9pm)
SAMPLE ONLY

Les Entrees

Rosace De Melon
Melon rosace served with a compote of honey glazed eastern fruits & a trio of fruit coulis.

Soupe Du Jour
Ask for today’s home-made soup.

Gratin De La Mer (£1.50 Extra)
Prawns, scallops & mussels bound in a leek mornay ,
gratinated with bread-crumbs & Parmesan until golden brown.

Beignet D’Haddock Fume
Strips of natural smoked haddock deep-fried in a light batter, served with a duo of red and green sweet chilli & ginger dressing accompanied with dressed salad leaves.

Canard A Ma Facon
Duck leg confit served with a new potato ,celery salad
finished with a anis and fennel jus

Salade Boheme
Traditional salad of smoked chicken & bacon with salad leaves bound in a Caesar dressing topped with croutons & parmesan shavings.

Trio De Chevre
Deep fried baby goats cheese layered with black pudding & caramelised red onion chutney served on a bed of salad leaves & garnished with a sweet balsamic dressing.

Pate de campagne
Home-made chicken & pork terrine, wrapped in Parma ham, flavoured with fresh herbs presented on toast & garnished with a Cumberland sauce

Les Plats

Bar Du Dimanche
Pan fried fillet of seabass served with vegetables & new potatoes,
finished with a creamy tarragon sauce

Gigonette D’Agneau
Slow braised lamb shank in a tomato, rosemary & garlic jus,
served on a bed of mash potato & roasted Provencal vegetables.

Risotto de champignons
Wild mushroom risotto flavoured with parmesan cheese
finished with a balsamic dressing

Poulet au champignons
Pan fried chicken breast served creamy mushrooms sauce,
deep fried diced potatoes & seasonal vegetables.

Entrecote Steak Aux Poivres (£2 Extra)
8oz sirloin steak cooked to your liking, served with vegetables &
deep fried potato galettes, finished with a creamy pepper sauce.

Le Saumon Du Sud
Fillet of pan fried salmon served with seasonal vegetables & new potatoes, accompanied with an orange & rosemary sauce.

Paupiette De Porc
Pork fillet with aromatic fruits wrapped in smoked bacon & served with dauphinoise potatoes, seasonal vegetables & a caramelised apple & sage jus.

(Please note that all dishes are subject to availability)

Please see the blackboard for the chef’s specials!