Tomato and smoked paprika fish soup with clams and mussels 6.50
Escargots Bourguignon 7.50
Beetroot and vodka marinated salmon with a blini and sour cream 8.50
Tempura of shrimp with sweet Thai dressing 8.50
Crab cake with Romesco sauce, samphire and anchovies 7.50
Buffalo mozzarella with caponata, babaganoush, and red pepper reduction 8.50
Tomato tartare with asparagus tossed in cider vinegar dressing 7.50
Warm goat’s cheese on toasted sour dough bread with green beans, 7.50
baby spinach and honey and walnut dressing
Warm salad of smoked bacon, black pudding and potato 8.50
with a soft poached egg
Bayonne ham on toasted tomato bread with artichokes, 8.50
sun blushed tomatoes and balsamic dressing
Pan fried foie gras with toasted brioche, caramelised rhubarb, 9.50
hazelnuts and madeira jus
Cannelloni with sun dried tomatoes, black olives and pine nuts 7.50 14.50
Herb gnocchi with pecorino and speck 7.50 14.50
Linguine tossed with clams, white wine, shallots and cream 7.50 14.50
Red pepper and goat’s cheese risotto with mustard leaves 8.50 16.50
Rare grilled tuna with shitake mushrooms, moulis and an oriental broth 14.50
Pan fried sea bass with broccoli, spring greens, mussels and parsley oil 16.50
Green Thai prawn curry with lime scented basmati rice 16.50
Roasted fillet of hake with squid and chorizo risotto 14.50
Grilled halibut with fennel and a brown shrimp beurre noisette 18.50
Sea trout with crushed new potatoes, watercress sauce 14.50
and a soft poached quail’s egg
Pork belly with mustard mash, black pudding and Calvados jus 14.50
Herb crusted calves liver with mashed potatoes and red wine jus 15.50
Roasted guinea fowl with pea and broadbean risotto 16.00
Roasted rack of lamb with Nicoise garnish and salsa verdi 16.50
Char grilled rib eye of Scotch beef with pommes frites and bearnaise 17.50
Roasted breast of duck with sesame spinach and carrot and ginger puree 16.00
| Honey glazed baby carrots | 4.00 |
New potatoes | 2.75 |
|
| Mange touts | 3.00 |
Mashed potatoes | 2.75 |
|
| French beans | 3.00 |
Pommes frites | 2.75 |
|
| Spinach, sauteed or creamed | 3.25 |
Sauted potatoes | 2.75 |
|
| Petits Pois a la Francaise | 3.25 |
Gratin Dauphinois | 2.75 |
|
| Rocket and parmesan salad | 4.50/6.50 |
Green Salad | 3.00/5.50 |
Chef : Simon Conboy
Open 7 days a week for lunch and dinner, last orders Midnight
V.A.T is included. Service is discretionary, but a recommended 15% will be added to your bill.
We accept cheques (to the limit stated on accompanying guarantee card) and all major credit cards
August 2009
le deuxième