Escargots Bourguignon 7.50
Tempura of shrimp with sweet Thai dressing 8.50
Crab cake with Romesco sauce, samphire and smoked anchovies 7.50
Salad of smoked haddock with chickpeas, baby leeks and a curried egg 8.50
Gravalax with rye bread, pickled cucumber and grain mustard dressing 8.50
Tomato tartare with asparagus tossed in cider vinegar dressing 6.50
Warm goat’s cheese on toasted sour dough bread with green beans baby spinach and hazelnut dressing 7.50
Warm salad of smoked bacon, black pudding and potato with a soft poached egg 7.50
Bayonne ham and grilled radicchio on toasted olive bread with red onion jam 7.50
Pan fried foie gras on a red onion tatin with Madeira jus 9.50
Cannelloni with sun dried tomatoes, black olives and pine nuts 6.50 / 13.00
Herb gnocchi with pancetta and taleggio 6.50 / 13.00
Linguine tossed with clams, white wine, shallots and cream 7.00 / 14.00
Wild mushroom risotto with garlic puree 7.50 / 15.00
***
Rare grilled tuna with braised shiitake and pak choi 14.50
Pan fried sea bass with creamed savoy cabbage 15.50
Roasted fillet of cod with white beans, merguez and salsa verdi 16.00
Green Thai prawn curry with lime scented basmati rice 16.00
Grilled halibut with tomato and saffron bourride and lemon oil 16.50
Cote de boeuf with pommes allumettes and bearnaise (For 2) 40.00
Roasted guinea fowl with cepe and pea risotto 15.00
Roasted breast of duck with potato and bacon charlotte and beetroot 16.00
Roasted rump of lamb with couscous, babaganoush and chilli oil 15.00
Pan fried calves liver with Lyonnaise mash and roasted celeriac 14.50
Char grilled rib eye of Scotch beef with pommes frites and bearnaise 16.00
Loin of venison with braised red cabbage and port jus 16.50
***
Honey glazed baby carrots 4.00
New potatoes 2.50
Mange touts 2.50
Mashed potatoes 2.50
French beans 2.50
Pommes frites 2.50
Spinach, sauteed or creamed 3.25
Sauted potatoes 2.50
Petits Pois a la Francaise 3.00
Rocket and parmesan salad 4.50/6.50
Green Salad 3.00/5.50
Chef : Simon Conboy
Open 7 days a week for lunch and dinner, last orders Midnight
V.A.T
is included. Service is discretionary, but a recommended 15% will be added
to your bill. We accept cheques (to the limit stated on accompanying guarantee
card) and all major credit cards.
Click here for our Christmas 2007 Menu
le deuxième