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APÉRITIFS

FLOC DE GASCOGNE POUSSE RAPIÈRE TAYLOR’S CHIP DRY PORT BLANC

LE MARCHÉ
PIERRE’S DAILY CHOICE OF DISHES 2 COURSE SET MENU ---- £18 ---3 COURSE SET MENU ---- £22.50 ---—125ml £6 —
APÉRITIF DE FLEURS DE SUREAU, L. CAZOTTES 2007

— 100ml £6 —
APÉRITIF AUX NOIX VERTES, L. CAZOTTES 2003

— 125ml £12 —

— 40ml £6 —

— 40ml £6 —

HORS-D’ŒUVRES
SOUPE DE POISSONS COQUILLES ST. JACQUES À L’ENCRE

A choice of 3 starters, main courses and desserts Available for lunch Monday to Saturday

3 COURSE SUNDAY SET MENU ---- £26 ---Scallops with squid ink — £16 / £28 —
TARTINE DE CHÈVRE, SALADE DE BETTERAVES

A choice of 3 starters, main courses and desserts Available for lunch only

Provençale fish soup — £11 —
CRABE ET SA SALADE DE CÉLERI-RAVE ET POMMES

SPECIALS AVAILABLE FOR DINNER ---- £19 to £35 ----

Fresh crab with celeriac & apple — £14 / £24 —
CASSOLETTE D’ESCARGOTS ET GIROLLES À L’AIL

Beetroot salad with goat’s cheese toast — £10 —
TERRINE DE FOIE GRAS, BAGUETTE

Snails, girolles, garlic & mashed potatoes — £12 —
PLANCHE DE CHARCUTERIE

Terrine of foie gras with baguette — £14 —
BOUDIN GASCON AUX POMMES CARAMELISÉES

POISSONS
SOLE MEUNIÈRE Pan-fried Dover sole — £36 — HOMARD ÉCOSSAIS THERMIDOR BAR SAUVAGE RÔTI AU JUS D’AGRUMES

Selection of Noir de Bigorre — £14 / £23 —
POIREAUX VINAIGRETTES ET ANGUILLE FUMÉE

Black pudding with sautéed apples — £8 —
MELON ET JAMBON DE BAYONNE Charentais melon with Bayonne ham — £10 —

Pan-fried sea bass with a citrus jus — £27 —
RAIE AUX CHAMPIGNONS DES BOIS Steamed skate with wild mushrooms — £18 — PAVÉ DE CABILLAUD, HARICOTS BLANCS

Scottish lobster Thermidor — £36 —

Tender leeks with smoked eel — £8 —

TERRINE DE MAQUEREAUX MARINÉS AUX HERBES

Cod fillet with white beans & chorizo — £19.50 —

Marinated mackerel terrine with herbs — £9 —

ENTRÉES POUR DEUX
CÔTE DE BŒUF BÉARNAISE POULET DE LAVERSTOKE AUX CHAPONS PIED DE COCHON AUX MORILLES Pig’s trotter stuffed with sweetbreads & morels — £28 — FOIE DE VEAU LYONNAISE ARTICHAUT ET LÉGUMES EN CROÛTE

Artichoke & vegetables in pastry — £19 —
LAPIN RÔTI À LA MOUTARDE Roasted rabbit with Dijon mustard — £24 — MAGRET DE CANARD AUX ÉPICES

Scottish rib of beef on the bone — £54 —

Roasted organic Laverstoke chicken, stuffed with bread & garlic (Allow 45 mins) — £49 —

Calf’s liver Lyonnaise — £20 —
DAUBE DE JOUE DE BŒUF

Braised beef cheeks — £23 —
QUASI D’AGNEAU AUX HERBES PROVENÇALES

Spiced breast of duck — £21 —
ENTRECÔTE AUX ÉCHALOTES GRISES

PLEASE INFORM US OF ANY ALLERGIES OR DIETARY REQUIREMENTS AS WE ARE UNABLE TO GUARANTEE THAT DISHES WILL BE COMPLETELY ALLERGEN-FREE. ALL PRICES INCLUDE VAT AND ARE SUBJECT TO A DISCRETIONARY SERVICE CHARGE OF 12.5%. PRIVATE ROOM AVAILABLE FOR HIRE. AVAILABLE PHOTOGRAPHY BY JEAN CAZALS : INFO@JEANCAZALS.NET

Rump of lamb with Provençale herbs — £24 —

Scottish sirloin steak with shallots — £26 —

All main courses are garnished with vegetables & potatoes