STARTERS Tarte à l’oignon DESSERTS & CHEESE
Warm tartlet of caramelised onions,
Roquefort cheese, served with
Served with complimentary freshly roasted garlic aïoli Crumble aux
baked French bread and Lescure butter pommes et poires
Macaroni aux poireaux Apple and pear baked crumble
Menu fête Soupe du jour
Freshly made soup of the day
Macaroni and steamed leek gratin
with a green herb and garlic crust
served with crème Anglaise
and white truffle oil Crème brûlée
Parfait au foie de volaille Vanilla crème brûlée
Home-made chicken liver parfait with
sourdough toast and red onion confiture STEAK & BURGER Méli mélo de framboise
et meringue
Ravioli végétarien Raspberry and cream ice cream
Butternut squash and Gruyère ravioli Our steaks are from prime pasture- with fresh raspberries, crushed meringue,
in a light cream sauce with sage, thyme fed Scottish beef and are matured soft marshmallows, pistachios, raspberry
and pumpkin seeds for at least 21 days. Served with coulis and crème Chantilly
dressed leaves, pommes frites and
Fritôts de calamars a choice of red wine and shallot Fondant au chocolat
Crispy fried squid with roasted butter or green peppercorn and Chocolate fondant served
garlic mayonnaise brandy sauce. with vanilla ice cream
Brioche et champignons Steak-Frites Glaces et sorbets
Toasted brioche with fricassée of 7oz flattened pan-seared bavette steak Choice of ice creams and sorbets
Two courses £17.95 mushrooms with (or without ) (served pink)
Alsace bacon Plateau de fromages
Three courses £20.95 Burger maison Our typical rustic French cheese board of:
100% prime British beef burger with Brie de Nangis, Fourme d’Ambert and
MAINS dressed salad leaves and pommes frites, Tomme de Savoie. Served with biscuits,
APPETISERS served with pickles, relish, aged Gruyère celery and red onion confiture
cheese and baby gem
Served with today’s selection
Olives marinées 2.95 of potatoes and seasonal vegetables
Mixed marinated Provençal olives SIDES
Bœuf bourguignon maison
Mini chorizos au miel 3.75 Our much-loved recipe of braised beef with
Mini chorizos roasted in honey shallots, red wine, mushrooms and bacon Roasted field mushrooms
with garlic 3.25
Gousse d’ail rôtie 3.75 Loup de mer persillé Dietary information
Whole roasted garlic bulb with Pan-fried fillet of sea bass with courgette French beans with toasted
artisan bread, extra virgin olive oil “spaghetti”, French beans and a lemon almond flakes 3.25
These dishes are suitable for vegetarians
and balsamic vinegar and herb beurre blanc
Black pepper roasted cauliflower These dishes are suitable for a gluten-free diet
Saucisson 3.50 Poulet aux lentilles 3.25
Thin slices of French ‘Label Rouge’ Pan-fried chicken breast with puy lentils hese dishes can be made suitable for a gluten-
T
free diet. Please ensure you clearly advise your
saucisson from the Beaujolais region, and bacon, roasted garlic and rosemary Braised red cabbage 3.25 server that you require a gluten-free option.
with cornichons and French bread in a light cream sauce
Dauphinoise potatoes 3.50 We can provide a detailed list of all allergens used
Tapenade 3.25 Médaillons de porc in our kitchen on request. If you do have an allergy
Red pepper and anchovy tapenade Slow-cooked marinated medallions Pommes frites 2.95 please alert your server. Nuts, nut oils and derivatives
with artisan bread of pork with a honey mustard glaze, are used in our kitchen and some of our dishes may
Morteau sausage, caramelised apples House salad 2.95 contain bones. The ingredients used in all of our
dishes may vary occasionally subject to availability.
Pain sans gluten 0.95 and Dijon beurre blanc There is a 10% discretionary service charge for all
Lightly toasted gluten-free bread tables of eight or more.
served with Lescure butter Autumn & Winter 2016
Two courses £17.95 or Three courses £20.95
Name: Time & date:
Number of people in your party: Contact telephone number:
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Notes:
Important Please let us know if you require the gluten free alternative of the dish by ticking the gluten free column.
Please note, all main courses are served with a selection of potatoes and seasonal vegetables. Steaks are served
with dressed leaves, pommes frites and a sauce. If you don’t want your steak served pink let us know how you
would like us to cook it. Vegetarian mains are served with a choice of today’s selection of potatoes and seasonal
vegetables, a bowl of house salad or pommes frites.
Méli mélo de framboise et meringue
Crumble aux pommes et poires
Bœuf bourguignon maison
Parfait au foie de volaille
Brioche et champignons
DESSERTS & CHEESE
Macaroni aux poireaux
Plateau de fromages
Loup de mer persillé
Fondant au chocolat
STEAK & BURGER
Fritôts de calamars
Médaillons de porc
Poulet aux lentilles
Glaces et sorbets
Ravioli végétarien
Tarte à l’oignon
GLUTEN FREE
Burger maison
Soupe du jour
Crème brûlée
APPETISERS
Steak-Frites
STARTERS
MAINS
SIDES
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