Entrées
Soupe
du jour served with garlic croutons
Gravlax de Saumon
salmon marinated in beetroot, served with pickled cucumbers, horseradish crème fraîche and garlic herb toast
Moules Marinières à la Crème
St. Austell Bay mussels, steamed in white wine with parsley, cream, garlic & shallots
Pâté de Foie de Volaille
chicken liver and bacon pâté with brioche and caramelised red onion marmalade
V Camembert Pané
deep-fried breaded camembert served with a cranberry spiced compote
V/G Salade de Chicorée
salade of Fourme d’Ambert cheese, chicory, poached pear, walnuts served with a honey mustard dressing
YG Piperade with Tenderstem
Basque-inspired mix of sweet peppers, tomatoes, and onions, served with tenderstem broccoli - tossed with sesame and chilli
Escargots
snails baked with a parsley, garlic & Pernod butter
Les Steaks
Steak-Frites
flat iron steak served medium rare with pommes-frites, with shallot & a red wine jus
Entrecôte
8oz ribeye served with pommes frites, à la sauce au poivre or Béarnaise or a red wine jus
Filet de Boeuf
6oz fillet served with gratin dauphinois, herb-roasted tomato, haricots verts, à la sauce au poivre or Béarnaise or a red wine jus
Plats Principaux
Merlu
fillet of hake served on wilted spinach, lemon crushed potatoes and lemon beurre blanc
Moules-Frites
St Austell Bay mussels served Marinières à la Crème, steamed in white wine with parsley, cream, garlic & shallots ~ avec pommes frites ~
Suprême de Poulet
Suprême of free-range chicken served with wild mushroom fricassée, pommes purée and glazed carrots
Confit de Canard
confit duck leg served with Lyonnaise potatoes, shaved fennel, orange and watercress
V/VG Risotto à la Courge avec Sauce
roasted butternut squash and sage risotto, with pumpkin seeds and cavolo nero crisp
Poitrine de Porc
10-hour overnight cooked pork belly with wholegrain mustard pommes purée, chorizo crisp, served with a port & red wine jus
Desserts
Crème Brûlée
baked pastry cream, with vanilla and bay leaf
Gateau au fromage
Black forest berry and vanilla cheesecake served with cranberry and port compote
Chocolate Marquise
decadent mousse-like dessert, served with chocolate soil, orange & coffee crème Chantilly
Fondue au Chocolat
For two to share with fresh fruit & marshmallows (laced with Cointreau, Amaretto or Baileys +£2.75)
Affogato
warm espresso coffee over vanilla ice cream (and with Kahlúa +£2.75)
VG Sorbets
A selection of sorbets du jour, served with winter berries
Glaces du jour
Assiette de Fromages
Chèvre, Fourme d’Ambert and Camembert ‘Artisan’, served with bread, biscuits, celery, grapes & chutney
Digestifs & Ports
Grand MarnierGBP 5.90
35ml
BaileysGBP 5.90
35ml
DrambuieGBP 5.90
35ml
Luxardo SambucaGBP 5.90
35ml
Tia MariaGBP 5.90
35ml
Amaretto DisaronnoGBP 5.90
35ml
CointreauGBP 5.90
35ml
Offley Ruby PortGBP 5.90
50ml
Madeira Duke of ClarenceGBP 7.90
50ml
Sandeman Vau 1999GBP 7.90
50ml
Café et Thé
EspressoGBP 2.75
Double EspressoGBP 2.95
AmericanoGBP 2.75
CappuccinoGBP 2.95
Café LatteGBP 2.95
Café FiltreGBP 2.75
Café à la LiqueurGBP 6.90
25ml
Café FlotteurGBP 3.95
Thé Earl Grey, English, Herbal or FruitGBP 2.50
Déjeuner Prix Fixe
Saturday Two CoursesGBP 19.50
Saturday Three CoursesGBP 24.50
Sunday Rôti Three CoursesGBP 26.50
