
“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
