February Sample Menu

Specials Cassolette de la mer en and salad 13.00 Deep fried beer-battered quail, celeriac rémoulade, spicy pickled radish and vin rouge 8.00 Black leg chicken, and mushroom pie, cabbage and new potatoes 16.00 Guinea fowl, pomme purée and Roscoff jus 18.00

Bread and butter (per person) 1.75

Roasted cauliflower soup 7.00 Marinated winter tomato salad, ricotta and olives 7.50/14.00 Burratina, marinated fennel and blood orange 8.50 Courgette salad, pine nuts, lemon, rosemary and parmesan 7.50/14.00 Beetroot salad, , rocket, crottin de chèvre and walnuts 7.50/14.00 Scallops, celeriac, Landais black pudding and coral sauce 12.50/23.00 Smoked mackerel, rocket, aïoli and pickled rhubarb 8.50 Duck foie gras, smoked duck magret, quince chutney and grilled sourdough 12.00 Beef carpaccio and parmesan 10.50 Baked Saint Marcellin, Bayonne ham, pickles, salad and grilled sourdough (for two) 14.00 Calf’s brain, black butter and capers 10.50 Steak tartare 9.80/19.00

Sharing 48-day aged Hereford côte de bœuf, chips, salad and peppercorn sauce/green sauce (for two) 85.00 35-day aged wing rib steak, chips, salad and peppercorn sauce/green sauce (for two) 60.00 Seven-hour braised shoulder of Cotswold lamb and mogettes (for two to three) 56.00 Landais duck magret, pommes sautées, braised red cabbage and red wine jus (for two) 42.00 Fillet of sea bass, prawns, monk’s beard, fennel and devilled butter (for two) 38.00

Ricotta gnocchi, peppers, spinach, hazelnut, pecorino, lemon and sage butter 14.00 Ravioles de Royan, roasted celeriac, oyster mushrooms and cream 13.25 Fillet of trout, peas, spinach and tarragon sauce 19.00 Fillet of cod, purple sprouting broccoli, spring onion and saffron cream 19.50 Grilled rabbit leg, green beans, Alsace bacon and sauce 19.20 Confit duck, pommes sarladaises and bacon sauce 19.75 Flat iron steak, chips, beef fat butter/green sauce 19.80

Green salad, new potatoes, braised beans, savoy cabbage chilli and butter (each) 4.00 Chips, pomme purée (each) 4.50

Crème caramel 6.00 Add an Agen prune in Armagnac 3.00 Apple sorbet and calvados 9.00 Chocolate torte, chocolate crumble and crème fraîche 8.00 Steamed ginger pudding and custard 8.00 Sticky toffee pudding, vanilla ice cream 7.50 Chocolate mousse, praline and Chantilly cream (for two) 12.00 Ice cream: vanilla, milk chocolate, Breton caramel, coffee (per scoop) 3.00 Sorbet: apple, blackcurrant (per scoop) 3.00

Cheese Bethmale, Regalis, Tomme de Savoie, Saint Nectaire, Morbier, (each) 4.50 Pont l‘Evêque, Napoléon, Chabichou du Poitou, Saint Maure de Touraine (selection of three) 12.00

Prices are inclusive of VAT. An optional gratuity of 12.5% will be added to your final bill Please inform a member of the team if you have any allergies or dietary requirement