Sunday

SUNDAY


Lunch 12:00 - 2:30
Dinner 5:00 - 8:00
Three courses £30

Welcome drink
Quince 75
Whitley Neill quince gin, amaretto, cinnamon, fizz


Starters

Duck rissole
Confit duck leg rissole, spiced plum chutney, seasonal leaves

Moules
Mussels steamed in Chablis, shallot and roasted garlic cream

Tarte aux champignons (v)
Duck egg and mushroom tart, seasonal leaves, hazelnut and sherry vinaigrette

Soupe à l’oignon
French onion soup, grilled Comté cheese (v)

Bisque
King prawn and langoustine bisque

Mains

Joue de boeuf
Port and orange glazed beef cheek, pomme purée, roasted cauliflower

Filet de bar
Fillet of sea bass, langoustine bisque risotto, samphire

Steak frites (£7 supp)
Ribeye steak, French fries, café de Paris butter

Moules frites
Mussels steamed in Chablis, shallot and roasted garlic cream, French fries

Porc rôti
Roast pork belly with Toulouse sausage and boudin noir, boulangère potatoes, crackling, savoy cabbage, pork jus

Topinambour
Roast Jerusalem artichoke blini, warm beetroot salad, artichoke purée, red wine reduction

Other vegetarian, gluten free and vegan options available

Desserts

Poire et pomme
Sticky toffee apple and pear meringue, vanilla ice cream

Crème brûlée
Clementine curd crème brûlée, dark chocolate sablé

Mousse au chocolat
Chocolate and Armagnac mousse, candied pecans