Show & Dinner
Côte.
Set Menu – Four Courses. HORS D’OEUVRES : Baguette or olives
Starters
Calamari
Breadcrumbed squid, Provençal mayonnaise
Chicken Liver Parfait
Pink pepper butter, fig compote, toasted sourdough baguette
Crab Maison
Crab, avocado, cucumber, capers, challots, mayonnaise, toasted baguette.
Salads Rachel
Artichokes, fennel, mangetout, French bean, truffle mayonnaise, sourdough croûtes
Mains
Confit Pork Belly
Savoy cabbage, gratin dauphinois potatoes, Calvados & thyme jus.
Rib-Eye Steak (10 oz)
Served with frites and watercress (+ £3.50 supplement). Recommended medium
Fish Parmentier
Haddock, prawn, salmon, white wine & leek sauce, potato purée, Comté cheese.
Squash Taboulé (VG)
Roasted butternut squash & courgette, giant harissa couscous, chickpeas spinach, rocket, coconut yoghurt.
Seared Bream Nantais
In a creamy roasted chicken sauce with samphire, courgettes and new potatoes
Quiche aux champignons
Mushroom & thyme quiche, tomato & courgette salad, frites
Desserts
Frozen Berries (V)
Hot white chocolate & vanilla sauce.
Chocolate Mousse (V)
Velvety dark chocolate mousse.
Strawberry & Elderflower Crème Brúlée (V)
An elderflower infused custard with a strawberry & basil salad.
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 croûtes. Choose from Brie aux Truffes, Morbier, Chèvre Buchette (V), Fourme d’Ambert, Tomme de Savoie, Chaource Morel.
