Thursday 21st November 2019 • Tables available at 6pm or 8.30pm Five Courses - £32.95 • Plus Live Accordion Music AMUSE-BOUCHE Escargot and cuisses de grenouilles Q UNE ENTRÉE VELOUTÉ DE ASPERGES Velvety smooth asparagus, pea and potato soup with croutons and warmed french baguette (v) FOIR DE POULET PRESSÉ Pressed chicken liver cured ham, potato and truffle terrine, fig chutney, toasted onion sourdough and grain mustard vinaigrette RILLETTES DE SAUMON FUMÉ Quenelles of hot smoked salmon rillettes, lemon and dill creme fraiche, roasted red pepper coulis, watercress and warm artisan bread Q LE PLAT PRINCIPAL BOEUF À LA BOURGUIGNONNE Beef featherblade, slow cooked in a rich red wine, herb and root vegetable gravy, roasted garlic pomme purée and crisp shallots CHICKEN ROSSINI Corn fed chicken breast roulade, filled with mushroom duxelles, wrapped in alsace ham, oven baked with pigeon pate, garlic brioche croute, wilted spinach, pomme fondant and madeira sauce FILET DE LOUP DE MER Large sea bass fillet, grilled with garlic prawns, crushed petit pois francaise, saffron chateau new potatoes and lemon beurre blanc PAUPIETTE DE LIMANDE SOLE Lemon sole fillet, filled with scallop mousse wrapped in smoked salmon, wilted spinach, saffron potatoes and a lobster butter sauce Q LE DESSERT DESSERT A TROIS Trio of classic french desserts, bourbon vanilla pod creme brulee, chocolate marquise and tarte au citron, ice creams and honeycomb TRIO OF FRENCH REGIONAL CHEESE Bresse bleu, port salut and smoked brie, crackers, chutney, grapes, celery and homemade fruitcake Q COFFEE AND PETIT FOURS Food Allergens and Intolerances – Before ordering drinks or food please speak with a member of our staff about your requirements. Vouchers and discount cards cannot be used on this menu. BEAUJOLAIS NOUVEAU NIGHT MENU
Transcript
Thursday 21st November 2019 • Tables available at 6pm or 8.30pmFive Courses - £32.95 • Plus Live Accordion Music
AMUSE-BOUCHE Escargot and cuisses de grenouilles
QUNE ENTRÉE
VELOUTÉ DE ASPERGES Velvety smooth asparagus, pea and potato soup with croutons and warmed french baguette (v)
FOIR DE POULET PRESSÉ Pressed chicken liver cured ham, potato and truffle terrine, fig chutney, toasted onion sourdough
and grain mustard vinaigrette
RILLETTES DE SAUMON FUMÉQuenelles of hot smoked salmon rillettes, lemon and dill creme fraiche, roasted red pepper coulis,
watercress and warm artisan bread
QLE PLAT PRINCIPAL
BOEUF À LA BOURGUIGNONNE Beef featherblade, slow cooked in a rich red wine, herb and root vegetable gravy,
roasted garlic pomme purée and crisp shallots
CHICKEN ROSSINI Corn fed chicken breast roulade, filled with mushroom duxelles, wrapped in alsace ham, oven baked with
