Le Menu Mai
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Accompagnements

Frites £2.25
Garlic Bread £2.25
Garlic Bread with Mozzarella £2.50
Skillet of Fresh Vegetables £2.75
Extra Bread & Butter £1.25
Gratin Dauphinois £2.50
Pork Crackling £1.95
Marinated Olives £2.25
Dressed Mixed Salad £2.50
Tartiflette £2.75
Pan Fried Frogs Legs £2.95
Creamy ‘pommes purée’ £2.25

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Entrées

‘Soupe du jour’;  homemade carrot and ginger soup finished with coriander oil  £3.25 (v)

Sweet potato and chive risotto, finished with emmental cheese and carrot crisps £4.50  (v)

Homemade black pudding, served with apple purée, warm pork crackling and a watercress salad £4.50 

Sweetcorn fritters,  served with spring onion and cucumber salad and a tomato and chilli relish £4.95 (v)

Fresh steamed mussels, with bacon and leeks in a white wine, garlic and cream sauce£4.95

Salmon, dill and spring onion pâte, served simply with a toasted croûte and cucumber and radish salad  £4.50

Home smoked trout fillet,  served with a poached egg and hollandaise sauce  £4.95

Shredded chicken with cashew nuts,  coriander and lime served in baby gem leaves with a soy and
ginger dipping sauce £5.25

‘Assiette de France’; (ideal to share) baked camembert, charcuterie selection, croquettes de poisson, frogs legs in a garlic and parsley butter and marinated olives, all served with toasted croûtes, fruit chutney and cornichons £12.50
*Please note, available on the Wine & Dine offer for two to share

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Plats de résistance

All main courses served with a skillet of fresh vegetables and gratin dauphinois (Pasta dish excluded)

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Plat du jour

Seared king scallops, served with a crab pithivier, crispy seaweed and a lemon and caper hollandaise £15.95

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‘Steak au beurre à l’ail’   Chargrilled 8oz ribeye steak served simply with smoked garlic and green peppercorn butter £13.75

Pan-fried suprême of chicken, served with served with savoy cabbage and a tarrgon jus £12.25

‘Filet de Boeuf’; 7oz fillet steak sat on a potato rosti, topped with a chargrilled king prawn and finished with a classic béarnaise sauce £17.95 

Lightly spiced sweet potato and leek croquettes, served with red pepper compôte and a rocket salad  £8.50 (v)

Poached fillet of smoked haddock,  served in a spring vegetable, white wine and herb broth £11.90 

Linguine pasta,  tossed with chargrilled chicken, roasted peppers, and olives in a rich provençal sauce, finished with parmesan shavings and served with a toasted garlic croûte (available as (v) £9.50)

Oven roasted 10oz pork chop,  on a bed of braised butterbeans and leeks with a sweet port and sage jus  £10.95

Salmon en croûte, served with purple sprouting broccoli, and a white wine, lemon and cream sauce £12.50

Caramelised red onion tart,served with a goats cheese salad and drizzled with a sherry vinegar reduction  £8.90 (v)

Pan-roasted lamb rump, served with sautéed spring greens, and finished with crisp bacon lardons and a rosemary jus  £12.75

 

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Les Classiques

‘Coquilles St Jacques’; a gratin of seared king scallops served in the shell with pommes purée and a mushroom and gruyère cheese sauce  £14.50

‘Petit Poulet aux Gousses d’Ail’; a traditional Provencal dish of a whole spring chicken roasted with cloves of garlic, olive oil, white wine and thyme £12.25

‘Boeuf Bourguignon’; the classic dish of beef cooked slowly with chantenay carrots, baby onions, button mushrooms and bay leaves in a rich bacon, thyme and burgundy sauce, topped with ‘gratin dauphinois’ £12.50

‘Assiette de France’; baked camembert, charcuterie selection, croquettes de poisson, frogs legs in a garlic and parsley butter and marinated olives, all served with toasted croûtes, fruit chutney and cornichons £12.50

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Desserts / Fromage – See blackboards