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 “CHEF’S TABLE” on a SUNDAY

Example menu

Sunday Lunch Menu

&

Super Sunday Supper night

 ( additional items will be added, potatoes and vegetables

may be altered for evening service)

 

To Start £10.50

 

Warm English asparagus & poached St.Ewe egg,

Parma ham, parmesan foam, grain mustard dressing

 

Homemade chicken liver parfait with marinated prunes de d’Agen,

leaf salad, toasted pain de campagne

 

Salad of heritage tomatoes, tomato & basil sorbet, basil brittle,

burrata, black olive, tomato & balsamic dressing   (v)

 

Blanquette of scallops & lobster, micro herbs,

Champagne cream sauce £8.00 supplement

 

Classic French onion soup with garlic croutons and Gruyere cheese

 

To Follow £19.50

 

Roast Sirloin of beef, Madeira Jus

 

Slow roasted pork belly, calvados Jus

 

Chez Moi lamb wellington, rosemary scented lamb jus

 

Roast supreme of corn fed chicken, chipolata wrapped in bacon,

Toulouse sausage, sage & apricot stuffing rich chicken gravy

All served with roasted potatoes, seasonal vegetables,

honey roasted parsnips and Yorkshire pudding

 

Pan roasted fillets of sea bass, crushed potatoes with dill and olive oil,

asparagus, sauce Antiboise

 

Agnolotti of fennel, mushrooms and Ossau Iraty cheese,

asparagus, girolles & artichokes, Asparagus cream (v)

 

 

 

 

To Finish

 

Desserts & Cheese £9.50

 

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

Try a glass of our “Once upon a tree” Iced Cider £15.50 125ml glass

 

Dark & Milk chocolate millefeuille, raspberrys, raspberry sorbet, raspberry coulis

 

Vanilla panna cotta, fresh fruit, fruit coulis

 

Selection of fine cheeses, homemade breads & biscuits

£5.00 supplement

 

Raspberry crème brulee, cigarette russe

 

Dark chocolate fondant, Vanilla ice cream,

Banana fritter, warm golden syrup

                               

Selection of ice creams and sorbets

 

2 courses £27.50

3 courses £34.50

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