A LA CARTE

    • 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
    • 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

    • 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

    • 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

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