À la carte Menu

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Starters

Gazpacho Andaluz with black olives croûtons (V) 6

Heritage tomato with basil, poached hens egg bruschetta (V) 8.5

Soupe de poisson with rouille, croûtons and cheese 7

Six escargots with garlic and parsley butter 7

Oak smoked Scottish salmon, horseradish cream and spring leaves 8.5

Le Classic – Prawn and avocado cocktail 8.5

Foie gras and chicken liver parfait with fig and apricot compote and pain maison 9

Carpaccio of beef with rocket, sweet mustard dressing and capers 8.5

Charentais melon and Bayonne ham 8.5

Mains

Clarence Court free-range egg omelette

  with fines herbes or fromage with frites  (V) £10

  with smoked salmon omelette with frites £12

 

Slow cooked aubergine with roasted Jerusalem artichokes,
wild mushrooms, celeriac purée with tamarind sauce (Vg) 14.95

Asparagus, pea and broad bean risotto,
pecorino and pea shoots (V) 14.95

Salmon and cod fishcake, spinach and parsley sauce 15 Fillet of seabass with Puy lentils, capers, tomato sauce 19.5

Poached Scottish salmon with new potatoes and
spring onion salad, cucumber and dill 18.5

Lapin à la moutarde with petit pois à la française 20 Crispy confit pork belly, summer cabbage, apple sauce 19

From The Grill

Grilled whole seabream, lemon and herbs butter 22

Spatchcock poussin with sea salt and four pepper seasoning 15

Strathclyde Limousin 35 days dry aged rib-eye steak 240g 23

Sides

All £3.75

Salade verte

Spinach en branche

Petit pois à la française

Pommes frites

Pommes nouvelles

Puy lentils

Desserts

All at £6

Rich chocolate mousse with candied orange

Crème brûlée

English strawberries and cream

Tarte du jour Glaces et sorbets du jour

Les Fromages

9 for three / 12 for five

Served with home-made bread grapes and celery

 

Executive Chef Julian Marshall

With over 25 years experience under his toque, our Executive head chef Julian Marshall

has worked along-side some of Britain’s best chefs including Marco Pierre White,

Gordon Ramsay, Anton Mosimann, Gary Holihead and Anton Edelmann to name a few.

He is responsible for our fine-dining restaurant, French Bistro, Anglo-Saxon Tavern and on site bakery.

Wine Spectator Best of Award of Excellence

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