2 Courses Set Lunch £14.95

                 (Kir Royal £8.25- Prosecco £7.25- Kir £4.95)

 

                                                             

LES ENTREES           

                                                                                                       

Soup of the Day.

Steamed Mussels in Garlic and White Wine Cream.

Home-Made Pork and Veal Terrine with Pistachio Nuts, Wrapped in Parma Ham, Guerkins and Mustard Mayonnaise.

King Prawn Skewer with Avocado , Garlic and Chorizo Butter.

Grilled Goat Cheese Salad with Mixed Peppers, Red Onions, Lemon and Chilli Dressing.

 

LES PLATS CHAUDS

 

Venison Casserole with Garlic Roast Potatoes and Vegetable Crisps.

Poached Fillet of Salmon served with Capers, White Wine and Dill Cream Sauce.

Roast Chicken Supreme with Baby Leeks, Wild Mushrooms and Tarragon Sauce.

Fish of the Day.

Vegetarian                  

                             ********                                                   Steak-Frites (Sirloin) £21.50              French Fries/ Garlicky Fries £3.00                                           Moules-Frites £11.95

                             ******                             

Fromage £4.00                             Sticky Toffee Pudding £3.80

Crème Brûlée £5.95                              Today’s Special £3.80

BON APPETIT!

                        *No Service Charge*

 

 

 

“A La Carte” Dinner Menu

Prosecco £7.25 –Kir £4.95-Kir Royal £8.25

 

LES ENTREES             * We will be open on Sundays during the festival only!

 

Soup of The Day £3.95

Steamed Mussels with Leeks, Smoked Pancetta and Parmesan £5.95

Sticky Pork Belly with Mango Salsa, Sweet Chilli sauce and Basil £5.95

Pan-seared King Scallops with Truffle Parsnip Purée, Radish and Sukura Leaves £8.25

Chilled Melon with Haloumi Cheese, Cucumber, Yoghurt and Mint Dressing £4.95

Smoked Duck, Toasted Walnut and Raspberry Salad, served with Brioche Croûtons £6.25

 

 

LES PLATS CHAUDS

 

Pan-fried Sirloin Steak with French Fries, Café De Paris Butter £21.50

Aberdeen Angus Beef Fillet “Tournedos” with Celeriac Purée, Spinach, Tomato and Red Pepper Chutney £29.00

Oven-Roasted Halibut with Beetroot Pine Kernels, Tomato Salsa, Curly Kale and Butternut squash £18.50

Pan-Fried Calf-Liver with Prosciutto Ham, Caramelized Rosemary Onions, Mash Potato and Broccoli £17.95

Rainbow Trout and Sea-Bass Bouillabaisse with Rouille and Garlic Croûtons £15.50

Smoked Chicken Supreme with Cauliflower and Tarragon Risotto, Veal Jus £15.95

Vegetarian £9.95

                             **************

                      Fromage £6.95/Desserts £5.95

Café…Liqueurs…   

 

BON APPETIT!

*No Service Charge*

 

3 Courses Christmas Lunch £19.95

(Prosecco 175ml glass £7.25/ Bottle £28.50-Kir Royal Glass 8.25)

 

Starters

 

Cream of White Onion Soup and Truffle Oil.

Steamed Mussels with Pancetta, Parmesan and White Wine Cream .

Roulade of Chicken and Spinach served with Pickled Vegetables and Pesto.

Arbroath Smokie Fishcake with Coarse Grain Mustard Sauce and Crispy Leeks.

Salted Baked Beetroot with Feta Cheese and Toasted Walnut Crumbs.

 

Main Courses

 

Pan-Fried Ribeye Steak served with Peppercorn and Brandy Sauce, Paprika Roast Potatoes.

Paupiette of Sole and Smoked Salmon Mousse served with Fresh Dill and White wine Sauce .

Crispy Pork Belly served with Boudin Noir, Mash and Calvados Jus.

Pan-Fried Hake served with Curly Kale, Pomme Purée and Langoustine Bisque.

Vegetarian: Gorgonzola Cheese, Saffron Potatoes and Pear Tarte Tatin.

                                                                      *************

                                                                       Fromage

Sticky Toffee Pudding with Vanilla Ice Cream

  Chocolate Roulade with Raspberry Coulis                                                                                                                                                                                                

 

Bon Appétit et Joyeux Noël 2017!

*No Service Charge*

(  £5 deposit per person is required when making a booking for parties above 6 guests)