Soupe de légumes (V) 6.5
Soupe de poisson with rouille and croûtons 7
Six escargots with garlic and parsley butter 7
Gravadlax of salmon and mange tout 8.5
Grilled sardines with lemon-herb pesto 8
Foie gras and chicken liver parfait with apple and raisin
compote and pain maison 9.5
Foie gras and chicken liver parfait with fig and apricot compote and pain maison 9
Terrine de campagne with pheasant et maron glacé,
cranberry compote 8.5
Warm tartelette of leeks and gruyère, toasted pecan salad (V) 8.5
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
Risotto of roasted pumpkin and butternut squash (V) 14.95
Salmon and cod fishcake, spinach and parsley sauce 15
Fillet of seabass with Puy lentils, capers, pommery sauce 18.5
Grilled Scottish salmon with fennel and beurre nantais 18.5
Confit duck leg with cabbage and red wine sauce 18.5
Lapin à la moutarde with petit pois à la française 20
Coq au Vin grand mère with pommes mousseline 17.5
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
All £3.75
Salade verte
Spinach en branche
Puy lentils
Pommes frites
Pommes nouvelles
Pomme mousseline
All at £6
Rich chocolate mousse with candied orange
Crème brûlée
Tarte du jour
Pain perdu with armagnac prunes
Mulled pears in spiced red wine
Glaces et sorbets du jour
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.
(For up to 6 people)