SAMPLE LUNCH MENU
Wednesdays to Saturdays
2 courses £14.95 - 3 courses £16.95 - + Snack Menu
Changes daily according to deliveries and seasons

Velouté de Potirons (v)
Cream of Butternut squash soup topped with Croutons and Crème fraîche

Potted Shrimps en Chemise
Potted shrimps wrapped in smoked salmon with a ‘beurre blanc’

Gateau de Beaufort et Jambon de Parmes
Pan-fried gateau of Beaufort cheese, Parma ham and Potato

Moules Marinière au Chili et Coriandre
Mussels cooked ‘Marinière’ with Chili, Coriander and Cream

Terrine de Pied de Porc au Herbes
Pan-fried terrine of Pig trotter served with a Rocket salad and an herb jus

* * *

Foie de Veau à la Moutarde
Pan fried calf Liver and grilled Bacon served with a Dijon mustard sauce

Loup de Mer aux Tomates concassées
Grilled fillet of Seabass served with a concassée of Tomatoes and a balsamic vinegar and Coriander vinaigrette

Filet de Porc à la Moutarde
Roasted loin of Pork fillet served wit a Mustard sauce

Saumon et Lotte au Cresson
Poached salmon fillet and monk fish tail served with a watercress sauce

Magret de Canard au Miel et au Gingembre
Roasted duck Magret served with a Honey and ginger sauce

Cassolette de Champignons sauvages à la ‘Bordelaise’ (v)
Sautéed wild Mushrooms in a Parsley and Garlic butter

* * *
Tartelette aux Framboises et Crème aux Pistaches
Raspberry tartlet on a pistachio custard cream served with a pistachio crème Anglaise

Vanilla Crème Brûlée

Tarte aux Deux Citrons
Creamy lime and lemon tart

Moelleux au Chocolat Noir
Hot dark chocolate ganache served with vanilla ice cream

Selection of Ice creams or Sorbets
Le Plateau de Fromages (+£5)
Cafetiere coffee £2.50

SAMPLE DINNER MENU
Tuesdays to Fridays + Sunday Lunch
3 courses £26.95
Changes daily according to deliveries and seasons

Feuilleté d’Asperges Vertes au Saumon Fumé
Poached green Asparagus served with slivers of Smoked Salmon on Hollandaise sauce

Tournedos de Thon mi-cuit sur une rémoulade de courge au coriandre
Red tuna loin cooked one side served on a butternut Squash, Celeriac and Coriander mash with an olive oil vinaigrette

Cassolette de Couteaux aux Moules et Gambas
Sautéed Razor Clams, Mussels, and Gambas with Mushrooms and a Noilly Prat sauce

Terrine de Foie Gras de Canard et de Jarret de Porc
Fresh marinated Duck foie gras and Pork confit Terrine served with a Beetroot vinaigrette and toasted spiced bread

Velouté de Cresson (v)
Cream of Watercress soup with croutons and Crème Fraîche

* * *

Filet de Flétan poêlé aux Topinambours glacés au Beurre Blanc
Pan-fried fillet of Halibut with glazed Jerusalem artichokes and a Beurre Blanc sauce

Risotto de Champignons Sauvages (v)
Sautéed wild mushrooms topped with crispy risotto galette

Rable de Lapin au Porto
Baked sadle of Rabbit served with a red Port sauce

Lotte poêlée au Roquefort
Pan fried fillet of Monkfish served with a spicy onion compote and a
Roquefort cheese sauce

Filet d’Agneau à l’Ail
Grilled fillets of English lamb with a garlic cream

Suprème de Pintade Normande
Poached breast of guinea fowl served with an apple and cider sauce

* * *

Choice from our Dessert menu
Or
Le Plateau de Fromages (+£3)
Cafetiere coffee £2.50

A LA CARTE DINNER MENU
Tuesdays to Saturdays
The A La Carte Dinner menu changes according to the seasons and deliveries

STARTERS

Saumon fumé tiède sur un lit de Risotto de Bettrave - £8.95
Warm home-smoked Salmon fillet served on a bed of warm Beetroot
cooked like a Risotto and flavoured with Saffron

Ragout de Pommes de Terre aux Fruits de Mer - £9.95
Cassolette of warm Potato and Coriander cooked with Calamares and a Coral butter and topped with Lobster, Mussels and Langoustine

Terrine de Foie Gras de Canard mariné et Ris de Veau - £9.50
Marinated fresh Duck foie gras and Veal Sweetbreads served as a terrine with grilled spiced Bread and onion compote

Filet de Rouget mariné aux Endives confites - £9.00
Grilled marinated fillet of Red Mullet served on braised chicory
with a caramel and lime jus

Carpaccio de Filet de Boeuf à l’Oriental - £ 8.95
Slivers of prime fillet of Beef served raw and marinated with a
‘Oriental’ dressing topped with parmesan cheese and Rocket salad

St Jacques et Gambas grillées aux Tomates Confites - £10.95
Grilled Gambas prawns and marinated Kyle od Lochalsh scallops
on a bed of sweet tomatoes with a balsamic vinaigrette

Crème de Choux-Fleur Dubarry au Haddock fumé - £6.50
Cream of Cauliflower soup served with grilled smoked and marinated Haddock fillet and Crème fraîche
(v vegetarian with no fish)

Fondue de Fromage ‘Great House’ et Œuf poché - £7.50
Creamy cheese fondue Cassolette topped with a poached egg and served with crouton soldiers to dip in. (v)

Although we cannot guarantee our products are GM free, we have taken all reasonable measures to ensure that our suppliers and we do not use products containing GM foods or GM ingredients.

A LA CARTE DINNER MENU (SUITE)
The A La Carte Dinner menu changes according to the seasons and deliveries

MAIN COURSES

Fillet de Turbot aux Tomates confites et Polenta - £16.95
Poached fillet of Turbot served with tomatoes concassée and grilled basil Polenta

Carré d’Agneau au Romarin - £17.95
Roasted rack of English Lamb served with a Rosemary jus

Pavé de Veau rôti au Citron vert - £16.95
Roasted Tournedos of Veal fillet served with a lime sauce and fresh Noodles

Bar sauvage mariné au Thym - £15.50
Grilled fillet of wild Seabass marinated with Thyme and served on a Piperade of vegetables and a green olive coulis

Filet de Boeuf mariné au Soja et Gingembre - £18.95
Grilled prime fillet of English Beef marinated with Soya sauce and gingerand served with a crispy galette of potato and sesame seeds,
Spring onion and red wine sauce

Rable de Lapin au Foie gras - £14.95
Baked saddle of ‘Red label’ Rabbit stuffed with Foie gras and served with a red Port sauce

Saint Pierre poêlé sur une fondue de Poireaux - £16.95
Pan fried fillet of John Dory served on a leek mash with dill butter

Rognons de Veau sautés aux Morilles - £15.95
Roasted veal kidneys served with a Morel sauce and shallot fondue

Selle de Chevreuil marineé sauce Grand-Veneur - £16.95
Grilled marinated saddle of Venison served with a poached pear in red wine and a rich cranberry and red wine sauce

Antipasti de Légumes marinés au Chèvre chaud (V) - £12.50
Grilled marinated Vegetables confits (aubergines, courgette, pepper, tomato) served with warm Goat cheese and a coriander dressing

Selection of fresh vegetables of the day - £2.50

Dessert Menu from - £5.50
French Cheeseboard - £8.50