Le Bistrot Pierre A la Carte Menu - Thursday 8th September

Please note that nuts, nut oils and derivatives are used in the kitchen Entrées (STARTERS) MAIN COURSES

Starters are served with freshly baked French bread & Grillade et steaks - please state how you wish your steak Lescure butter cooked 1. SOUPE DU JOUR steaks are from prime pasture-fed Scottish beef and are matured for at least 21 days. They’re served with dressed leaves, Freshly made soup of the day pommes frites and a choice of black pepper butter or red wine and shallot reduction. 2. RISOTTO 1. PAVÉ DE STEAK - 8oz rump steak (best cooked slightly Risotto of crayfish, asparagus, wild mushrooms, tarragon rare) and smoked paprika 2. GOURMET BURGER - Aberdeen Angus beef, pickles, 3. BRIOCHE ET CHAMPIGNONS relish, Swiss cheese and pommes frites

Toasted brioche with fricassée of mushrooms with (or 3. POUSSIN FERMIER DE JANZÉ - Whole marinated free- without) crispy Alsace bacon range poussin served with a choice of black pepper butter or red wine and shallot reduction (Chickens are labelled ‘nature and respect’ which means they roam unrestricted out of doors and are raised ethically. 4. CROTTIN DE CHAVIGNOL GRILLÉ Served with dressed leaves and pommes frites.)

Grilled Crottin de Chavignol goat’s cheese with beetroot Plats legers and raspberry dressing (vegetarian) Lighter dishes that are served with a bowl of fries or house 5. TARTELETTE AU ROQUEFORT salad.

Spanish onion and Roquefort tart with a salad of baby 4. FILET DE LOUP DE MER - Baked fillet of sea bass with red chard and rocket asparagus, sautéed mange tout and peas, tossed in a light mint and lemon butter 6. FILET DE MULET ROUGE 5. TIAN DE LÉGUMES -Toasted pearl cous cous with grilled Pan-fried fillet of red mullet with ratatouille, lemon and asparagus and Mediterranean vegetables and a piquant olive oil pomegranate dressing (vegetarian) 7. PÂTÉ DE CAMPAGNE 6. RISOTTO - Risotto of crayfish, asparagus, wild mushrooms, tarragon and smoked paprika Coarse pork pâté (using four different cuts), served with cornichons and sourdough toast 7. SALADE PRINTANIÈRE - Salad of Sainte Maure goat’s cheese with French beans, sprouting broccoli, pumpkin seeds, 8. DUO DE SAUMON spring onions and a lemon dressing (vegetarian)

Confit of smoked and poached salmon with blini, dill, Plats baby capers and lemon Main courses are served with today’s selection of potatoes and 9. CARPACCIO DE BOEUF seasonal vegetables. 8. SUPRÊME DE POULET AU BOUDIN NOIR - Free-range Beef carpaccio with a salad of shaved fennel, shallots ‘nature and respect’ chicken suprême with creamed leeks, and Parmesan thyme, Parmesan and with (or without) Stornoway black pudding

9. PORC RÔTI - Sous-vide and pan-fried pork with smoked garlic sausage, mango and green peppercorn sauce

10. EPAULE D’AGNEAU - Overnight slow-roasted shoulder of lamb with green herb crust, roasted garlic purée and a light Provençal jus

11. CONFIT DE CANARD - ‘Les Landes’ duck confit with buttered savoy cabbage, thyme and bacon lardons

12. LE BOURGUIGNON - Braised Scottish pasture-fed beef in thick slices with shallots, red wine, mushrooms and bacon Dessert & Cheese menu (DESSERTS)

1. CRÈME BRÛLÉE

Flavour of the day

2. MOËLLEUX AU CHOCOLAT

Chocolate torte with whipped maple and Grand Marnier® cream

3. CRÈME AU CITRON

Lemon and passion fruit posset with almond crumble

4. TARTE FINE À LA POMME

Fine French apple tart with vanilla ice cream, made with fresh apples from the Loire valley

5. GLACES ET SORBETS

Ice cream: strawberry, vanilla, chocolate, caramel

Sorbets choices include: apple and calvados, pink grapefruit, raspberry and blackcurrant, when available

6. PLATEAU DE FROMAGES

Our typical rustic French cheese board of: Brie de Meaux, Tomme de Savoie and Bleu d’Auvergne served with biscuits, celery and red onion confiture