St Valentin  (3 Courses £40)

Les Entrées

Beignet D’Haddock

Our most popular starter, strips of natural smoked haddock deep fried in a light batter,

served with a duo of sweet stem ginger, red & green chilli dressings

Soupe Calinneuse (V)

Our Traditional caramelised French onion soup, served with gratinated croutons topped with Gruyère cheese

La Fantaisie Cochoniere

Pan fried fresh Scottish king scallops, roasted pork belly & grilled French black pudding, served on a bed of celeriac & truffle puree, topped with a chiffonade of apple, apple crisps & a Calvados jus

L’Amour Parfait

Fresh king prawn tails, scallops, mussels & a crab bonbon, served on a bed of leeks,

pak choi & peas, accompanied by a creamy Thai red curry sauce

Canard Cupide

Duck platter consisting of shredded duck rillette, thinly sliced smoked duck breast & gourgeres filled with a smooth duck liver parfait, served on a bed of smooth peach marmalade, accompanied by a selection of toasted bread

Lotte Des Amoureux

Pan fried crispy strips of monkfish, served on a bed of cubed sweet potatoes & butternut squash, topped with a garlic croûton with rouille, coated with a beautiful Mediterranean smooth fish soup

 Ménage A Trois (V)

A light creamy risotto flavoured with beetroot, topped with roast beetroot, orange segments & pickled

Beetroot, topped with gratinated goats cheese & toasted sesame seeds

Le Couple Ideal

Spinach potato cake topped with wilted asparagus spears, thin slices of Scottish smoked salmon & poached hens egg,

garnished with a light buttery hollandaise sauce flavoured with fresh dill

Les Cuisses Preleminaires

Pan fried golden brown frogs legs, served on a puff pastry tartlet & topped with a caramelised

shallot compote & sun dried tomatoes, dressed with a smooth garlic cream sauce

Ma Petite Caille Adore 

Pan fried quail breast & confit leg served on fricassee of wild mushrooms, fondant potatoes, baby carrots,

pancetta cubes & croutons, finished with a Whiskey & chicken jus

Les Plats

Cabillaud “Coup De Foudre”

Cod supreme lightly dusted with Cajun spices, quickly  pan fried  & served on roasted red peppers, courgettes & tomatoes bound in an Israeli couscous, finished with a fresh ”beurre blanc”  flavoured with fresh chopped tarragon

Assiette De Petit Cochon

Braised pork cheek, cannon of pork fillet filled with cheddar & wrapped in Pancetta & pulled pork parcel, served on a bed of smooth cauliflower puree, romanesco & potato Pomme Anna, finished with a Southern Comfort jus

Le Plat Vegetarian “Brigitte Bardot” (V)

Homemade pea & ricotta ravioli served on a bed of creamy celeriac puree & a garlic wild mushroom fricassee, drizzle with a Hollandaise & chive sauce, garnished with a rocket salad (more vegetarian options are available)

Faisan Romeo & Juliette 

Pan-fried slices of boneless pheasant filled with a spinach, pistachio & green peppercorn farce, served with

roasted root vegetables & creamy Dauphinois potato, finished with a fresh thyme jus

Entrecôte “Adam et Eve” 

8oz Hereford sirloin steak cooked to your liking, accompanied by roast seasonal vegetables &

home-made big fries, accompanied by our creamy crack peppercorn sauce

Le Couple De La Boheme

Pan fried fillet of seabass served on a wilted turned seasonal vegetables & turned new potatoes, garnished with a Thai sauce flavoured with coconut milk, fresh chilli, ginger, lemon grass & fresh chopped coriander

Suprême De Poulet A La Française

Pan fried chicken breast served on creamy risotto flavoured with leeks, peas & Parmesan, finished with

fresh king prawns & scallops & drizzled with a light creamy saffron & Pernod sauce

Canard De La St Valentin

Gressingham duck breast roasted to pink, served on a bed wilted shredded Savoy cabbage, a julienne of

carrots, leeks & mouli & cheddar potato croquettes, finished with a caramelised shallot jus

Roti De Rump D’Agneau  Des Amoureux

Lamb rump roasted to medium, served on a bed of caramelised baby onions, mushrooms, Chantenay carrots,

French beans & diced deep fried potatoes, served with a beautiful garlic, tomato & rosemary jus

Mon Ceur D’Amour

Pan fried veal medallions served on a bed of braised pearl barley, carrots, sweet potatoes, butternut squash &

asparagus confit , finished with a light creamy Sauternes & morel mushroom sauce

 

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

onionringValentines Menu