The following menu is given as an example only and may vary depending on season.
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SPRING / SUMMER menu

'A La Carte'
3 courses
(choose from our fish or meat dishes)

Starters

Chilled Gazpacho, Croûton Brushed with Tapenade,
Tomato and Olive Oil Sorbet

Pan-fried Foie Gras from 'Les Landes'
on toasted Brioche, Apricot and Chervil Salad
Orange and Olive Oil Sauce

Lightly Seared Tellow Fin Tuna,
Tomato Tuile and Avocado, Red Pepper Sorbet

Ravioli of Snails in Chablis, Poached Garlic, Red Wine Jus

Carpaccio of Scottish Lobster Tail,
The Claw served warm, Asparagus Cream,
Jelly of Lobster Consommé
Supplement £5.50

Meat

Roast Saddle of Rabbit,
Farci of the Leg Braised with Sage,
Israeli Couscous,
Herb and Lemon Jus

Grilled Anjou Squab Pigeon,
Ravioli of Liver, Glazed Young Turnip,
Poêlée of Runner Beans and Sweet Potato Puree

New Season Lamb
the Shoulder Confit, the Rack Roasted
Artichoke and Courgette, Barigoule Sauce
Supplement £5.50

Fish

Seared Fillet of Red Mullet,
Poêlée of Squid and Dried Tomato,
Braised Fennel, Saffron and Lemon Broth

Roasted Fillet of Monkfish,
Crayfish Ravioli, Celeriac and Vanilla Cream
Cucumber and Broad Beans, Lobster Froth
Supplement £5.50

 

Desserts

Dark Chocolate Moelleux,
Rasberry Sorbet and Milkshake
please choose your chocolate:
45% Cocoa Barry milk chocolate or 70% Valrhona Guanaja

Apricot Soufflé and Coulis,
Rosemary Ice Cream

Millefeuille of Summer Fruits, Light Creme Patissière,
Rhubarb and Jurancon Ice-Cream, Blackcurrant Jus

Light Strawberry Soup,
'Pain d'Epice' Ice-Cream and Toast, Fresh Strawberries

French Farm Cheeses from the Trolley,
supplement £7.50

 


Summer Menu
(recommended for the whole table)

Chilled Gazpacho, Tomato and Olive Oil Sorbet
Le Lesc Colombard, 2005, Ugni Blanc, Vin du Gers 125ml



Ballotine of Foie Gras,
Apricot and Chervil Salad,
Orange and Olive Oil Sauce, Toasted Brioche
Coteauz du Layon 2004, St Aubin de Luyne,
Domain des Barres 125ml

or

Tartar of Tuna,
Tomato Tuile, Avacado,
Red Pepper Sorbet
Verdicchio di Matelica, 2006, Marches, Colle Stefano 125ml

Seared Fllet of Red Mullet,
Poêlée of Squid and Dried Tomato,
Braised Fennel, Saffron and Lemon Broth
Chablis l er Cru, 2004, Vaillons, Domaine Billaud Simon 125ml

Roast Saddle of Rabbit,
Farci of the Leg Braised with Sage,
Israeli Couscous,
Herb and Lemon Jus
Ochoa Gran Reserva, 1998, Navarra, Bogeda Ochoa 125ml

or

New Season Lamb
the Shoulder Confit, the Rack Roasted
Artichoke and Courgette, Barigoule Sauce
Ochoa Gran Reserva, 1998, Navarra, Bogeda Ochoa 125ml

Light Vanilla Rice Pudding, Orange Tuile

Light Strawberry Soup,
'Pain d'Epice' Ice-Cream and Toast, Fresh Strawberries
Mascato d'Asti, 2005, Canelli Piemonte 100ml

or

Apricot Soufflé and Coulis,
Rosemary Ice Cream
Mascato d'Asti, 2005, Canelli Piemonte 100ml

 


From the Garden
(recommended for the whole table)

Chilled Gazpacho, Tomato and Olive Oil Sorbet
Le Lesc Colombard, 2004, Ugni Blanc, Vin du Gers 125ml

Assiette of Avocado and Aubergine Caviar
Thin Tomato Tuile, Red Pepper Sorbet
Verdicchio di Matelica, 2006, Marches, Colle Stefano 125m

Cannelloni of Button Mushrooms and Tarragon,
Broad Beans and Diced Cucumber,
Thyme Beurre Blanc
Chablis l er Cru, 2004, Vaillons, Domaine Billaud Simon 125ml

Ragout of Cherry Tomatoes
Roasted Red Pepper with Goat's Cheese and Pinenuts
Sauce Barigoule
Ochoa Gran Reserva, 1998, Navarra, Bogeda Ochoa 125ml

Light Vanilla Rice Pudding, Orange Tuile

Light Strawberry Soup,
'Pain d'Epice' Ice-Cream and Toast, Fresh Strawberries
Mascato d'Asti, 2005, Canelli Piemonte 100ml

or

Apricot Soufflé and Coulis,
Rosemary Ice Cream
Mascato d'Asti, 2005, Canelli Piemonte 100ml
Wines by the glass to accompany your meal £28.00 or £24.00 excluding dessert wine.
Fresh Farm Cheeses from Trolley can be served as an extra course.
Prices include VAT at 17.5%

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