Starter | |
| Onion soup, croutons and abondance cheese |
6.95 |
| Watermelon, serac cheese, cucumber and mint salad |
7.50 |
| Escargots with garlic cream and parsley butter |
7.95 |
| Tiger prawns ‘en papillote’ |
8.95 |
| Lobster and XO Tiffon cognac bisque |
9.50 |
| Sea bass ceviche |
9.95 |
| Venison carpaccio |
12 |
| Foie gras rhubarb |
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 |
18.50 |
| Duck magret sweetcorn pancake and cherry sauce |
19.95 |
| Seared scallops, roast hazelnuts and cauliflower puree |
20.95 |
| Grilled Entrecote tarragon butter, pomme allumettes |
21.95 |
| Pork shank confit baked apple |
21.95 |
| Bouillabaisse |
23.95 |
| Scottish beef filet, Mondeuse sauce |
26.95 |
To share | |
| Rack of lamb gratin Savoyard |
22.95p/p |
| Cote de bœuf gratin Savoyard & Mondeuse jus and horseradish cream |
23.95p/p |
Sides | |
| Pomme allumettes; gratin Savoyard; green salad; petit pois; green beans; spinach; tomato salad |
4.50 |
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, Chantilly cream |
5.95 |
| Strawberry melba |
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 Watermelon, serac cheese, cucumber and mint salad | ||
| Roast sea bass, fennel, red onions & shellfish sauce Grilled rib - eye steak, peppercorn sauce & pomme allumettes Duck confit, cherry sauce and apple, fennel & walnut salad | ||
| 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 | ||