TH R EE COU R SE S
W I T H A GL A S S OF PROSECC O
S OU P E À L’ OIG NO N
rustic French onion soup made to our own recipe with Emmental cheese and sourdough croutons
C RO QU E T T E S DE L É G U M E S
petits pois, broad bean & herb croquet tes with aïoli and watercress
PÂT É
smooth chicken liver pâté with shallot & raisin chutney and chargrilled sourdough bread
5 O Z ‘M I N U T E ’ RU M P
British rump steak served with frites or house salad, garlic butter available on request
DE M I P OU L E T
half roast chicken marinated in garlic & herbs, ser ved with thyme jus and frites
BI S T RO
traditional Parisian-style salad of frisée, watercress, baby spinach, radishes, green beans, beetroot, walnuts and a soft boiled egg, with French vinaigrette
MOU L E S
fresh sustainably grown mussels steamed to order in cream, garlic, celer y & white wine, with frites
TAGI N E
Moroccan-st yle stew of but ternut squash, carrots, spinach, chickpeas and courget tes, seasoned with ras el hanout, harissa and coriander, finished with toasted almonds and chilli & coriander chutney. Ser ved with Mediterranean khobez flatbread
C R È M E B RÛ L É E
caramelised vanilla crème with strawberr y & black pepper sorbet
TA RT E AU C I T RO N
lemon tar t and crème fraîche
C R È M E S GL AC É E S
two scoops of: vanilla , chocolate , strawberr y , tar te tatin, salted caramel or chocolate & raspberr y fondant ice cream Suitable for vegetarians
Made gluten free
Can be made gluten free on request
Allergen menus are available on request. If you suffer from nut or other allergies, please ask a waiter for more information.
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