• A la carte Les Entrées

    • Soup du Jour

      6.95

      Fresh soup of the day

    • Gratinée des Halles

      8.50

      French onion soup with gruyère cheese crouton

    • Eouf de Canard en Criute

      8.95

      Poached duck egg en croute with asparagus & hollandaise saice

    • Salad au Foie de Veau

      9.50

      Calfs liver in a peppercorn sauce served with white of leeks & salad

    • Ravioli d’Homard

      12.95

      Fresh Lobster Ravioli in creamy lobster sauce 

    • Coquilles Parissienne

      12.95

      Scallops  in a cream, mushroom & parmesan sauce

    • Salade au Betterave et Chevre

      8.50

      Slow roasted beetroot salad with goats cheese & beetroot glaze

    • Langoustines Provençal

      12.95

      Pan fried king prawns in a tomato, garlic & onion sauce

    • A la carte Plats Principaux

    • Filet de Boeuf au Roquefort

      24.95

      Pan fried fillet of beef in a red wine sauce with Roquefort cheese 

    • Canard au Poivre

      18.95

      Duck breast served in a peppercorn & Armagnac sauce 

    • Coq au vin

      17.95

      Corn fed chicken breast with mushrooms & bacon in a red wine jus

    • Morue Viennoise

      18.95

      Supreme of cod with a herb crust & tomato concasse

    • Sole Meunière

      24.95

      Pan fried whole lemon sole in lemon butter

    • Côte de Boeuf

      21.95

      Pan fried ribeye steak served with garlic butter, watercress salad & pommes pont neuf

    • Carre d’Agneau Cassoulet

      21.95

      Roasted best end of lamb with winter beans served in a lamb jus

    • Ravioli au Citrouille

      14.95

      Sage & pumpkin ravili with a sage butter sauce

    • Side dishes available at 2.95 each

      3.95

      Minted petit pois
      Carrots vichy
      Ratatouille
      Creamed garlic spinach
      Tomato & Red Onion Salad
      Garlic brocolli with black pepper
      Braised red cabbage with apple
      Pommes pont neuf
      Sauté lyonnaise
      Gratin potatoes
      Garlic baguette

All main course are served with seasonal vegetables and potatoes

*Please inform a member of staff of any allergies, intolerances or dietry requirements

*A 10% service charge will be added to parties of 6 and over

 

0 Comments

Write a Comment