Starter | |
| Onion soup, croutons and abondance cheese |
6.95 |
| Crispy egg meurette |
7.50 |
| Avocado, grapefruit and fennel salad |
7.50 |
| Escargots with garlic cream and parsley butter |
7.95 |
| Charcuterie from Savoie |
8.50 |
| Tiger prawns ‘en papillote’ |
8.95 |
| Lobster and XO Tiffon cognac bisque |
9.50 |
| Foie gras (hot or cold) quince, pear and timut pepper |
12.95 |
Our food is prepared from scratch so please be aware all main courses can take up to 30 minutes to prepare All enlisted dishes can be modified to meet your special dietary requirements, please liaise with our staff |
Main courses | |
| Roast cod, pea puree and black quinoa and orange reduction |
18.50 |
| Sea bass hispi cabbage, mussels and espelette sauce |
19.95 |
| Seared scallops, roast hazelnuts and cauliflower puree |
20.95 |
| Veal kidneys gin and pepper sauce |
17.95 |
| Scottish beef filet Mondeuse sauce |
26.95 |
| Braised rabbit with mustard sauce |
19.95 |
| Grilled entrecote, béarnaise sauce, pomme allumettes |
21.95 |
| Pork shank confit, baked apple and herb salad |
21.95 |
To share | |
| Rack of lamb gratin Savoyard |
22.95p/p |
| Cote de bœuf gratin Savoyard, Mondeuse jus and béarnaise sauce |
23.95p/p |
Sides | |
| Pomme allumettes; green salad; petit pois; green beans; spinach |
4.50 |
| Gratin Savoyard |
5.00 |
Our food is prepared from scratch so please be aware all main courses can take up to 30 minutes to prepare All enlisted dishes can be modified to meet your special dietary requirements, please liaise with our staff |
Desserts | |
| Kirsh nougat glacé |
5.95 |
| Vanilla Crème brulee |
5.95 |
| Warm chocolate mousse, passion fruit sorbet |
5.95 |
| Rum baba, exotic fruits and Chantilly cream |
5.95 |
| `Pink praline floating island |
5.95 |
| Pistachio, blueberry and genepy baked Alaska (for 2) |
5.95 |
| Ice cream |
5.95 |
| Sorbet |
5.95 |
On your ice cream or sorbet add a shot of | |
| Cassis liqueur Limoncello; Framboise liqueur Baileys; Prunelle liqueur Amaretto; Whisky |
1.95 |
Fromages of Savoie | |
| Tomme |
3.00 | Beaufort | 3.00 |
| Abondance | 3.00 |
| Reblochon | 3.00 |
| Tamie | 3.00 |
A la carte menu | ||
| 2 courses | 23.50 | |
| 3 courses | 26.95 | |
Onion soup, croutons and abondance cheese Escargots with garlic cream, & parsley butter Avocado, grapefruit and fennel salad | ||
| Roast sea bass, hispi cabbage, mussels and espelette sauce Grilled rib - eye steak, béarnaise sauce & pomme allumettes Braised rabbit with mustard sauce | ||
| Dessert | ||
| Our food is prepared from scratch so please be aware all main courses can take up to 30 minutes to prepare All enlisted dishes can be modified to meet your special dietary requirements, please liaise with our staff |
Sample Lunch Menu | ||
Tuesday - Friday 12-2:30 pm | ||
| 2 courses | 10 | |
| 3 courses | 14 | |
Tomato and basil tartare Charcuterie from Savoie | ||
| Salmon brochette, caramelized onions and roast tomatoes Roast guinea fowl supreme, girolles and pomme saute | ||
| Naugat glace | ||