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“CHEF’S TABLE”At lunch time

 

Menu du Jour

 

The menu will be chosen on the morning by the chef,

a vegetarian option will always be available

 

12pm until 2pm (Last orders unless agree in advance)

 

Thursday to Sunday

 

Starter, Main, Dessert

 

Menu du Jour

 

Sweet white onion and goats cheese tart tatin, beetroot salad

 

French onion soup with garlic croutons and gruyère cheese

 

Mouclade D’Aunis

( Blanquette of lightly curried mussels, spinach mousse )

 

Chicken liver parfait, Armagnac soaked prunes, toasted homemade brioche

 

***

 

Navarin of Lamb (slow braised neck fillet) in a rich thyme and rosemary jus, root vegetables, parsley dumplings and creamed potatoes

 

Slow roasted Pork belly, poached pear, Roquefort & walnut crumb, Celeriac puree, tenderstem broccolli creamed potato, crackling crisps, red wine jus

 

Pan roasted fillets of sea bass, butterd spinach, mussels and crab, Mariniere sauce

 

Pithivier of potato, celeriac & truffle, buttered spinach, salsify,

baby carrots, morel cream sauce

 

***

Apple tart tatin, caramel sauce, Chantilly cream, calvados shot

 

Selection of fine cheeses, homemade breads, water biscuits

 

Vanilla & blueberry crème brulee

 

Warm chocolate fondant, poached pear, pistachio ice cream

 

Warm Pear and Almond tart, clotted cream, stem ginger

 

MAIN COURSE £18.50

2 COURSES £22.50 3 COURSES £27.50

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