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Dressed shredded carrots/Carrottes Rapée start learning
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Carrot salad made of grated carrots with shallots, chopped parsley and house dressing
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Minted Pea Soup - Soupe de Petits Pois start learning
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Soup made with garden peas and mint with crème fraiche can be served either hot or cold
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start learning
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Lentils slowly cooked with onion, tomato, garlic and spices, served with chutney and garlic naan bread
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Steak Haché-Chopped Strak American start learning
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Finely chopped steak beef burger, pan fried and served with creamy peppercorn sauce. Comes with french fries. MEDIUM, MEDIUM WELL, WELL DONE.
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Chocolate tarte-Delice de caramel au Berresale start learning
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Chocolate ganache made with creme anglaise and 64% dark chocolate. Set on milk chocilate and biscuit base with salted caramel.
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start learning
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Roasted and marinated peaches, peach compote, vanilla ice cream, peach sorbet, raspberry sauce, raspberries and roasted almonds.
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PLD Monday-Chicken Curry à la Coupole/Poulet au Curry, a la Coupole start learning
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A mild coconut based chicken curry served with steamed rice and crispy fried shallot rings, corriander and poppadum.
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PLD Tuesday-Duck Confit, flageolet beans/Confit de Canard et Flageolets start learning
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Duck leg cooked slowly in duck fat (confit), served with flageolet bean stew.
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PLD Wednesday-White Fish Quenelle, Lobster bisque/Quenelles de Brochet, Sauce Nantua start learning
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Poached whiting mousse, covered in Nantua sauce and gratinated.
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PDJ Thursday-Beef Braised in Belgian Beer/Boudin Noir, fume de Ail Pomme start learning
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Black pudding steamed with mash, cider jus and a caramelized apple and shallot.
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PDJ Friday-Smoked haddock&salmon fishcake, duck egg start learning
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Smoked haddock and salmon fishcake served with a fried duck egg and green beans. Served with creamy smoked haddock, parsley sauce.
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PDJ Saturday-Lamb Tagine/Tagine d’Agneu start learning
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Traditional North African spiced stew with herb cous cous and preserved lemon. Lamb rump.
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PDJ Sunday-Tarragon Roasted Chicken/Poulet Rôti à l’Estragon start learning
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Half roast chicken cooked with tarragon butter, served with roast potatoes, green beans and red wine jus. jus-a thin gravy or sauce made of meat juices
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FOR- Celeriac salad/Céleri rémoulade start learning
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Grated celeriac, dressed with Dijon mustar and mayonnaise
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Red wine Braised Chicken/Coq au Vin start learning
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Male chicken tight and chicken leg braised in wine, onion, mushroom and bacon. Comes with mash and heart shaped crouton. crouton-fried/toasted bread
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Fillet of Sea Bream/Fillet de Daurade start learning
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Seared fillet of sea bream served with warm soft herb cous cous, basil and olive oil dressing
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Lemon Meringue Tarte/Tartare eu Citron Meringue start learning
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Baked lemon curd tarte with meringue and served with one side caramelised
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start learning
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Sliced avocado with house dressing, watercress and chervil
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ST-Spinach Quiche/Spinach Florentine start learning
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Short crust pastry with spinach, egg, Gruyere cheese, mache salad and house dressing
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ST-Roast peppers with olives and oregano/Povirons confit start learning
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Roasted red peppers, slightly warmed and drizzled with extra virgin olive oil, black olives and oregano
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ST-Smoked Herrings, Potato&Pickled vegetable salad/Hareng fume aux sauce Escabeche start learning
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Cold smoked herring fillet, pickled carrots and dressed peeled potatoe, shallot and chives served with sliced red onion
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ST-French Onion Soup/Soup à l’oignon start learning
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Onion soup served with Gruyere cheese croutons on top
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Endive, Roquefort&Walnut salad/Endive Roquefort au Noic caramalise start learning
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White endive leaves, dressed with vinaigrette, diced Roquefort cheese, caramelized walnuts and chives Roquefort-sheep milk cheese/blue cheese
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ST-Rilettes/Rilettes de Lapin à la moutarde start learning
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Potted picked rabbit leg with sauterne jelly and pommery mustard
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start learning
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Tinned Tuna, french beans, boiled eggs, capers, cucumber, gem leaf, red onion, charlotte potatoes, cherry tomatoes, anchovies, house dressing and basil
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ST-Traditional Pork&Liver Terrine/Terrine de Campagne start learning
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Country pate made of duck breast, game, rabbit, liver, pork, bacon and spices. Served with cornichons, mache lettuce and Dijon mustard
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ST-Severn&Rye Smoked Salmon start learning
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Smoked salmon, grated egg, chervil, capers and lemon
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ST-Frogs Legs with Garlic Butter/Cuises de Grenouilles au Beurre a l’il start learning
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Frog legs cooked in court bouillon with garlic butter and confit garlic mayonnaise, lemon and chervil court bouillon-quickly cooked broth from fish or seafood
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start learning
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Raw minced meat mixed with a spiced relish. Comes with Worchester sauce and tabasco stand.
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ST-Snails with Garlic&Parsley Butter/Escargots au Berre Persillé start learning
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Six or twelve snails served out of there shells, baled in garlic, parsley and butter topped with garlic breadcrumbs
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