Show & Dinner
Côte.
Three-Course Set Menu.
Starters
Calamari
Breadcrumbed squid, served with Provençal mayonnaise.
Chicken Liver Parfait
Pink pepper butter, fig compote & pickles with toasted sourdough baguette.
Crab Maison
Crab, avocado, cucumber, capers, shallots & mayonnaise, topped with sliced radish & served with toasted sourdough baguette.
Warm tomato salad (VG) (V) (GF)
Cherry vine tomatoes, griddled courgettes, pickled shallots & crispy capers, with panisse chickpea croutons, a cream cheese dressing, herb oil & micro salad.
Mains
Pan-fried Salmon Béarnaise (GF)
With homemade béarnaise and triple-cooked chips.
Rib-Eye Steak (10 oz) (GF)
Served with frites and a herb salad. Recommended medium
Fish Parmentier (GF)
Haddock, prawn & salmon in a white wine & leek sauce, topped with potato purée and a Comté crust, served with a herb salad.
Baked Ratatouille (V)
With Crottin goat’s cheese from Centre Loire Valley and haricot beans, topped with courgette and served with sourdough baguette.
Desserts
Strawberry & elderflower crème brûlée (V) (GF)
A traditional burnt French custard infused with vanilla and elderflower with a macerated strawberry & basil salad.
Warm Chocolate fondant (V)
Salted caramel sauce, hazelnut tuile, vanilla ice cream.
Paris-brest (V)
A baked choux pastry filled with a pistachio praline chantilly & a sour cherry compote, served with a warm chocolate sauce.
Chocolate & Salted Caramel Tart (VG)
Dairy free vanilla ice cream.
Cheese Board (for one)
Choose four cheeses, served with grapes, seasonal fruit, caramelised red onion & sourdough croutes. Choose from Morbier, Chèvre Buchette Frais Cendrés, Brie aux Truffes, Pont-l’Évêque, Roquefort Miraval, Tomme de Savoie, Délice de Bourgogne, Reblochon, Comté, Fourme d’Ambert.