Entrées
Starters
Le foie gras ‘au torchon’ fait maison
Home cured foie gras in Sauternes ‘au torchon’ with pear and raisin chutney
and toasted brioche (£2.00 supplément)
Le tartare d’agneau ‘Kibbey Nayeh’
Cumbrian lamb tartare ‘Kibbey Nayeh’ with a raw salad of Brussels sprout,
fennel and pine nuts dressed with a beurre noisette vinaigrette
Le velouté de citrouille
Pumpkin and parmesan velouté with a savoury pumpkin financier
and a truffle crème fraîche
Le saumon biologique fumé maison
Home tea smoked organic salmon with braised endive,
anchovy mousseline and lemon dressing
La salade de betteraves
Salad of Heritage beetroots served with quail eggs, watercress,
pickled horseradish and a roasted shallot dressing
La fricassée d’escargots
Fricassée of snails with garlic and chilli, frisée lettuce,
croutons and parsley dressing
2 COURSES £ 39.50 AND 3 COURSES £ 45.50
Our prices include Vat at 17.5%, a discretionary service charge of 12.5% is applicable
Head Chef: Michael Chan