À la carte Menu

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Starters

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

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

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

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

Puy lentils

Pommes frites

Pommes nouvelles

Pomme mousseline

Desserts

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

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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