19 NOVEMBER
The wine is six weeks old.
The bourguignon took longer.
Three courses and a glass of the Nouveau, the night it lands.
three courses £59.95
INCLUDES A GLASS OF BEAUJOLAIS NOUVEAU
starters
POTTED PIG
Tender pulled pork served with pickles and toasted sourdough.
FRENCH ONION SOUP · vg
Served with a rarebit crouton.
DUCK LIVER PÂTÉ
Served with orange and Cointreau jam on toasted sourdough.
MUSSELS
In a white wine, cream and leek sauce, served on toasted sourdough.
mains
BEEF BOURGUIGNON
Served with pommes puree.
COQ AU VIN
Served with seasonal vegetables and new potatoes.
CONFIT DUCK LEG
Served with a white bean cassoulet, Toulouse sausage and pancetta.
STEAK AU POIVRE
Dry aged rump served with French fries, watercress and peppercorn sauce.
BOUILLABAISSE
With sea bass, clams and samphire.
CARAMELISED ONION TARTE TATIN · vg
Served with goats cheese and a bitter leaf salad.
desserts
VANILLA CRÈME BRÛLÉE
Served with almond biscuits.
TARTE AU CITRON
Served with sorbet.
FRENCH CHEESEBOARD · £5 supplement
A selection of French cheeses.
WHITE CHOCOLATE PROFITEROLES
Should you have any allergies or intolerances please make our staff aware when ordering. While all
necessary care is taken, unfortunately we are unable to completely guarantete the absence of nuts or other
allergens in our dishes. Please be aware that we use pork products in many of our dishes & game birds may
contain shot. A discretionary service charge will be added to every table.
