• Entrées

  • Bon bons au fromage de chèvre (V)

    8.00

    Deep fried goat cheese balls served with a honey and cranberry dressing and toasted flaked almonds

  • Calamars Frits (GF)

    Deep fried calamari, lightly dusted in cornflour, garlic parsley aioli and dill emulsion

  • Coquilles Saint – Jacques (GF)

    8.00

    Sauteed frog legs cooked in white wine, garlic and herb butter

  • Coquilles Saint – Jacques (GF)

    12.50

    Pan fried scallops with cauliflower purée and chorizo

  • Crevettes Royales (GF)

    9.00

    King prawns tossed in garlic and chilli butter served with garlic aioli

  • Duxelles de champignons sauvages (Ve)

    Wild mushrooms and shallots pate served with a smoked garlic puree and toasted croutes

  • Moules Marinière

    7.50

    Fresh steamed mussels in a garlic and white wine cream sauce

  • Pâté de foie de volaille

    7.00

    Chicken liver pate with red onion chutney and toasted croute

  • Soupe à L’Oignon

    7.00

    French onion soup with toasted croute covered in comte cheese

  • Tapenade D’Olives Noires (VE)

    7.00

    Black olive tapenade served with a lemon gel toasted croutes and balsamic reduction

 

  • Petits Plats

  • Add Mozeralla

    £1
  • Camembert

    £6
  • Escargot

    £6.5
  • Garlic Bread

    £3.5

 

  • Accompagnements

  • Bread basket

    1.50
  • Frites

    3.50
  • Gratin dauphinois

    4.50
  • Mash potato / Sweet mash

    4.50
  • Pan-fried new potatoes in garlic butter

    4.50
  • Side salad

    3.50

 

  • Le menu des enfantes

    2 courses £7.95

  • A selection of ice creams available.

    All meals (pasta excluded) are served with chips or new potatoes and baked beans or a “petite salad”

  • Le Poisson

    Breaded fresh fish goujons

  • Le Poulet

    Homemade breaded chicken nuggets

  • Les Pates

    Pasta served in tomato sauce

 

  • Plats de résistance

  • 3 Bean Cassoulet (VE)

    18.00

    Classic French dish with a vegan twist – 3 bean stew with kidney cannellini and haricot

  • Bœuf bourguignon (GF)

    19.50

    Classic beef stew with bacon, mushrooms and silverskin onions, in a rich red wine burgundy sauce served with a “pomme puré”

  • Bouillabaisse

    19.50

    Traditional fish stew with mussels, salmon and haddock in a saffron and tomato both served with slices of french baguette

  • Cordon Bleu

    20.00

    Crispy breaded chicken fillet stuffed with smoked ham and emmental cheese served on wilted spinach and wholegrain and honey mustard cream sauce

  • Filet de Bœuf (GF)

    28.50

    8oz fillet steak served with pont neuf potatoes, roasted tomato and a sauce of your choice

  • Fromage de chèvre champignon Wellington (V)

    17.50

    Goat cheese and wild mushroom wellington served with tarragon cream sauce

  • Loup de Mer (GF)

    19.00

    Pan-fried seabass fillets on chargrilled asparagus accompanied with a classic hollandaise sauce

  • Magret de Canard (GF)

    24.00

    Pan-fried duck breast with tender stem broccoli and orange jus

  • Merlu Poireaux (GF)

    19.50

    Oven-baked hake on a bed of samphire and beurre blanc sauce and salsa verde

  • Moules Marinière

    15.50

    Fresh steamed mussels in a garlic and white wine cream sauce

  • Navarin D’Agneau (GF)

    21.00

    Diced lamb leg slowly cooked in lamb stock and peas, diced carrots, haricot beans and fresh mint served with sweet mash

  • Poitrine de Porc (GF)

    17.50

    Slow roasted pork belly served with apple purée and red wine jus

  • Poulet à la comtoise (GF)

    17.00

    Oven-baked chicken supreme with a compete cheese and leek sauce

  • Steak au poivre (GF)

    23.00

    Chargrilled 8oz steak served with a sauce of your choice

  • Sauces

    Sauces

  • Bearnaise sauce

    3.00
  • Blue cheese sauce

    3.00
  • Gravy sauce

    3.00
  • Peppercorn sauce

    3.00