STARTERS

LOBSTER AND CRAB CAESAR SALAD

Cos lettuce, pancetta, croutons and Parmesan

SEARED SCALLOPS

Sauce vierge

AUBERGINE AND TOMATO GRATIN

Mint yoghurt and pomegranate

INTERMEDIATE

PROSECCO AND SICILIAN LEMON GRANITE

A refreshing palette cleanser

MAINS

RIBEYE STEAK 225G

Our rib eye steak, is dry aged on the bone for a minimum of 28 days

served with pommes frites, slow roast beef tomato and watercress

(Steak will be served medium for parties over 12, smaller parties will be cooked to order)

ROAST SADDLE OF VENISON

Smoked potato puree, red cabbage and chocolate sauce

TURBOT VÉRONIQUE

Poached turbot with citrus creamed sauce, grapes and spinach

CELERIAC AND STILTON PITHIVIER

Walnut and fine bean salad

DESSERTS

PAVE OF CHOCOLATE

Candied pistachio crème fraiche

TARTE FINE AUX POMMES

Fine tart of apples with calvados ice cream

BRILLAT-SAVARIN CHEESECAKE

Seville orange jelly

CHEESE

CHEESE BOARDS

Selection of British and French cheeses, served with biscuits and chutneys

STARTERS:

PRAWN AND CRAYFISH COCKTAIL Crisp iceburg lettuce, cocktail sauce, brown bread and butter

HAM HOCK TERRINE Celeriac remoulade

ROQUEFORT, PEAR AND WALNUT SALAD Endive salad, crisp pear, roasted walnuts and tangy sharp Roquefort cheese

MAINS:

BEEF BOURGUIGNON Slow cooked, rich beef stew with Portobello mushrooms, onions, pancetta and Pommes Pierre

ROAST COD Braised Puy lentils and button onions

AUBERGINE AND HALLOUMI PARMIGIANA BAKE Thick sliced grilled aubergine and halloumi with a chunky tomato sauce

DESSERTS:

PROFITEROLES DU VIN Choux pastry filled with vanilla ice cream, topped with chocolate sauce

TARTE AU CITRON Raspberry sorbet

CHEESE SELECTION British and French cheeses, served with biscuits and chutney

STARTERS:

BAKED SEA SCALLOPS IN THE SHELL Cave aged gruyere and cep mushrooms

PATE MAISON Infused with brandy, cornichons and Dijon mustard

SALT BAKED BEETROOT, WHIPPED GOATS CHEESE Sumac and Greek yoghurt

MAINS:

CHICKEN CHASSEUR Classic braised chicken casserole, with a rich tomato, wine and mushroom sauce, served with pomme purée

SEA TROUT ALMONDINE Trout fillet fried in ground almonds, peas, broad bean and fine bean fricassee and steamed new potatoes

PUMPKIN AND SAGE RAVIOLI, SAGE BROWNED BUTTER Vegetarian style Parmesan and pecans with fried ratte potatoes

DESSERTS:

PRUNE AND ARMAGNAC CLAFOUTIS Crème Anglaise

RED BERRY 'PAVLOVA' Crisp meringue, crème Chantilly and red berry compote

CHEESE SELECTION British and French cheeses, served with biscuits and chutney