Sample à la carte menu

8V7A1501-2.jpg

 

  

To start

Bayonne ham ‘Ibaïama’ with Charentais melon, ricotta & hazelnuts 16

Cauliflower soup with girolles, almonds, parmesan & summer truffle 12

Salad of Burrata di bufala & marinated tomatoes with basil & wildflower honey 14

Roast and poached foie gras with a ragout of haricot beans & Ventreche Alsace 16

Twice baked souffle of aged Comte with Calvados sauce, apple & walnuts 15

 

 

Main courses

Roast rump of lamb and glazed sweetbread with pommes Anna & young vegetables 32

Poached fillet of plaice with creamed leeks, Jersey royals & sauce Veronique 28

Sauté of calves’ liver with mashed potatoes, caramelised onions & Madeira jus 30

Fillet of loch Duart salmon with vegetables a la Grecque, tapenade & sauce Antiboise 29

Fusilli of peas wild mushrooms & summer truffles with Pecorino & marjoram 25

 

 To finish

Chocolate marquise with black cherries & Disaronno 9.5

Tulip of English strawberries & vanilla ice-cream 10 

Panna cotta of raspberries with peanut butter ice-cream & sable Breton 9 

Selection of cheeses with oat biscuits, shallot chutney & pickled grapes 14

Coffee and Petit fours 8.5

Served Tuesday to Saturday 12 - 2.30 pm & 7pm - 9pm

A discretionary service charge of 12% will be added to your bill.