• A la carte Les Entrées

    • Soup du Jour

      7.95

      Fresh soup of the day

    • Gratinée des Halles

      8.95

      French onion soup with gruyère cheese crouton

    • Escargot Bourguignon

      9.50

      Snails in garlic and parsley sauce served in the shell

    • Langoustines Provençal

      12.95

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

    • Coquilles St. Jacques Parisienne

      12.95

      Classic scallops in the shell with a creamy white wine sauce, glazed with Parmesan

    • Salade au Betteraves au Chavinol

      8.95

      Slow roasted beetroot with goats cheese salad, quails egg & asparagus

    • Terrine de la Pain au Herbs

      9.95

      Rabbit terrine with herbs, red onion marmalade and toasted hazelnuts

    • Ravioli d’Homard

      12.95

      Fresh lobster ravioli served in a lobster, cream & brandy sauce

    • Soup d'eglefin Fume

      8.95

      Smoked haddock soup with poached egg and pancetta

    • A la carte Plats Principaux

    • Fole de Veau a la Bolognaise

      18.95

      Pan fried calf's liver, with calf liver jus, fresh cepes, pommel duchess

    • Carre d'Agneau Persilles

      22.95

      Best end of Lamb with parsley, garlic crust ratatouille & gratin potatoes

    • Fillet de Boeuf a la creme

      26.95

      Tender heart of fillet pan roasted beef, red wine jus, mustard creme & gallet potatoes

    • Canette Rotie au Calva

      22.95

      Roasted Gressingham duck with sweet apple jus, finished with calvados, apple, pommel William & buttered spinach

    • Supreme De Fletan

      19.95

      Supreme of Halibut, grilled and served on a bed of buttered spinach, new potatoes & remoulade sauce

    • Sole Veronique

      22.95

      Fillet of Sole with grapes, a cream white wine sauce and pommes frites

    • Côte de Boeuf

      22.95

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

    • Beetroot en Croute

      16.95

      Beetroot vegetable Wellington with red wine jus and pommes Parisienne

    • Supreme de Volaille aux Asperges

      17.95

      Supreme of cornfed chicken with roasted asparagus, velour sauce and pommes William

    • Side dishes available

      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

 

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