Soirée gastronomique
Six course set dinner
only £22.95
October 2016 — January 2017
On the second and fourth Tuesday of every month
we invite you to our Soirée gastronomique.
Tuesday 11th October 2016 Tuesday 8th November 2016 Tuesday 10th January 2017
Soupe à l’oignon GF Soupe aux champignons V GF Soupe aux potiron V GF
French onion soup with Gruyère croûton Cream of mushroom soup with truffle oil Butternut squash soup with Gruyère cheese
Parfait au foie de volaille GF Champignon farci au fromage de chèvre et jambon GF
Noix de St. Jacques GF
Grilled Portobello mushroom and goats’ cheese wrapped
Chicken liver parfait with red onion confiture
Pan-fried scallops with Alsace bacon and hazelnut butter in Bayonne ham, served with green herb and
caper dressing and croûton
Médaillons de boeuf GF
Pavé de steak aux champignons GF
Roasted medallions of Scottish pasture-fed
Pan-fried Scottish pasture-fed 21 day-aged rump steak 21 day-aged rump steak (served pink) with green herb Pavé de steak à la béarnaise GF
with mushroom and shallot sauce and roasted garlic butter Pan-fried Scottish pasture-fed 21 day-aged
– or – – or – rump steak with béarnaise sauce
– or –
Filet de loup de mer GF
Epaule d’agneau GF
Filet de morue au jambon de Bayonne GF
Baked fillet of sea bass with crayfish tails, Slow-roasted shoulder of lamb with minted pea purée,
Fillet of Atlantic cod wrapped in Bayonne ham
steamed mussels, ratatouille, olive oil and lemon Roquefort butter and rosemary jus
with béarnaise sauce
Crumble aux pommes et poires V Pain perdu brioché V
Poêlée de poire et pommes V
Apple and pear baked crumble served with crème Anglaise French-style bread and butter pudding with warm spiced Roasted apples, pears and winter berries
blackberry compôte, served with vanilla ice cream with almond crumble and ginger ice cream
Plateau de fromages GF
Plateau de fromages GF
Plateau de fromages GF
Our typical rustic French cheese board Our typical rustic French cheese board Our typical rustic French cheese board
Café et chocolat Café et chocolat Café et chocolat
Freshly brewed coffee and chocolate Freshly brewed coffee and chocolate Freshly brewed coffee and chocolate
Tuesday 25th October 2016 Tuesday 22nd November 2016 Tuesday 24th January 2017
Soupe aux tomates et poivrons V GF Soupe aux jambon et pois cassé GF
Bisque de homard GF
Roasted tomato and red pepper soup with crème fraîche Split green pea and smoked ham soup Lobster bisque with parmesan flûte
Tarte aux champignons Ramequin aux champignons GF
Fromage de chèvre V
Bacon, mushroom and brie tart with rocket salad Baked mushroom ramekin and aged Gruyère cheese
Deep-fried goats’ cheese with frisée salad
with (or without ) Alsace bacon
V
and spiced tomato chutney
Canard à l’orange GF
Brème à l’estragon GF
Honey glazed duck breast with French beans, Pan-fried seabream with baby spinach, olives and Pavé de steak GF
orange and port jus roasted red peppers served with tarragon and lemon butter Pan-fried Scottish pasture-fed 21 day-aged rump steak
– or – – or – with roasted garlic and green herb butter
Boeuf à la violette de Brive GF
Entrecôte au Roquefort GF
– or –
Slow-braised beef with red wine, Pan-fried Scottish pasture-fed 21 day-aged rib-eye steak Saumon à la hollandaise GF
leeks and Violette de Brive mustard with Roquefort and Alsace bacon sauce Char-grilled salmon with hollandaise sauce
Macaron V Méli mélo de framboise et meringue V GF
Tarte au chocolat V
Warm chocolate and red berry macaron Raspberry and cream ice cream with fresh raspberries, Chocolate and praline tart with pear purée
with vanilla ice cream crushed meringue, soft marshmallows, pistachios,
and blackcurrant ice cream
raspberry coulis and crème Chantilly
Plateau de fromages GF
Plateau de fromages GF Plateau de fromages GF
Our typical rustic French cheese board Our typical rustic French cheese board Our typical rustic French cheese board
Café et chocolat Café et chocolat Café et chocolat
Freshly brewed coffee and chocolate Freshly brewed coffee and chocolate Freshly brewed coffee and chocolate
hese dishes can be made suitable for a gluten-free diet. Please ensure
T Main courses are served with a selection of fresh seasonal vegetables unless otherwise stated. We can provide a detailed list of all allergens used
GF
you clearly advise your server that you require a gluten-free option. in our kitchen on request. If you do have an allergy please alert one of our members of staff. Nuts, nut oils and derivatives are used in our kitchen
and some of our dishes may contain bones. The ingredients used in all of our dishes may vary occasionally, subject to availability. There is a 10%
GF These dishes are suitable for a gluten-free diet discretionary service charge for all tables of eight or more.
V These dishes are suitable for vegetarians
