Sunday Menu

Available from 12 noon till 9pm last orders

2 courses for £22.00. SAMPLE MENU ONLY

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Les Entrées

Rosace De Melon (V)
Rosace of seasonal melon served with honey glazed fruits

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 and chilli dressings

Coquille St Jacques (£2 extra)
Pan fried king scallops on a fricassee of peas, broad beans and asparagus, garnished with a fresh thyme jus

Terrine De Jambonneau
Shredded ham hock, parsley and grain mustard terrine, served with piccalilli vegetables and toasted ciabatta

Assiette De Chèvre Aux Multiples Saveurs (V)
Deep fried goats cheese, served on a red onion compote, wild forest mushrooms,  lambs lettuce and a balsamic syrup dressing

Salade Boheme
Mixed salad leaves tossed in a Caesar dressing flavoured with tarragon, topped with Cajun chicken breast, asparagus and croutons, garnished with Parmesan shavings and pancetta

Gâteau De Poissons
Pan fried fish cake flavoured with sun dried tomato and dill topped with a soft poached egg and a Hollandaise sauce

Poitrine Du Porc
Crispy pork belly and grilled black pudding, presented on a celeriac purée, garnished with a grain mustard beurre blanc

Gratin De Fruit De Mer (£1.50 extra)
Fresh mussels, king prawns and king scallops bound in a light Mornay sauce flavoured with leeks, topped with breadcrumbs and oven baked until gratinated

Les Plats

Pave De Saumon
Fillet of pan fried salmon served with turned potatoes and vegetables, garnished with a creamy fresh basil sauce

Confit De Canard
Roasted duck leg confit served on braised red cabbage with dauphinois potatoes, dressed with a slow gin and blackberry sauce

Feuillete D’Agneau
Shredded braised lamb shoulder flavoured with cumin and red onions wrapped in a light puff pastry, served with a courgette flan, stuffed baby aubergine,roasted cherry tomatoes and pomme Anna potatoes, finished with a rosemary, tomato and garlic jus

Filet De Cabillaud
Pan fried fillet of cod served on a vegetable risotto, garnished with a rocket, sun dried tomato and parmesan salad with a duo of dressings

Pave De Bœuf Sauce Poivre (£3 extra)
8oz sirloin steak, cooked to your liking, served with a traditional creamy  pepper sauce, deep fried potato galettes and seasonal vegetables

Trio De Porc
Croquette of pulled pork flavoured with herbs and apple, coated in breadcrumbs, pork sausage and slow cooked pork cheek, served on a creamy mash, with Spring vegetables, garnished with a caramelised apple jus

Supreme De Poulet
Chicken breast filled with cream cheese, spring onions and sun dried tomatoes, presented on caramelised onions, carrots, green beans, mushrooms and diced deep fried potatoes, dressed with a creamy fresh tarragon sauce

Pave De Colin
Pan-fried fillet of hake served on a bouquetiere of vegetables and new potatoes, finished a creamy orange and rosemary beurre blanc

Filet De Bar
Pan-fried fillet of seabass served on wilted seasonal vegetables and new potatoes, finished with a Thai sauce flavoured with coconut milk, ginger, coriander, chilli and lemon grass

Ballotine De Pintade Farcie
Ballotine of boneless guinea fowl filled with a mushroom and spinach stuffing, on a bed of barley bound with  diced carrots, peas, celery and butter-nut squash, finished with a robust port jus

Medaillons De Veau
Veal medallions pan fried to medium, served on roasted root vegetables and pomme croquette potatoes, finished with a caramelised shallot jus

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


onionringLe Menu De Dimanche