Dîner et vin

Two or three course dinner with wine

£22.95 / £27.95

October 2016 — January 2017

On the first and third Wednesday of every month, we invite you to

enjoy a two or three course set dinner menu with a difference.

Wednesday 5th October 2016 Wednesday 2nd November 2016 Wednesday 4th January 2017
STARTER STARTER STARTER
Chicken liver parfait with sourdough toast Crispy fried squid with roasted garlic mayonnaise GF
Grilled Portobello mushroom and goats’ cheese
and red onion confiture GF
wrapped in Bayonne ham, served with green herb
Picpoul/Sauvignon/Vermentino, Domaine de Belle Mare, Saumur Blanc, La Cabriole, Cave de Vignerons de and caper dressing and croûton GF

IGP Pays de l’Hérault, 2015 12.5% Saumur, Loire Valley, AOC, 2014 12% Pouilly Fumé AOC, Château Favray,
– or – – or – Loire Valley, 2014 12.5%
Baked St. Marcellin cheese (mild, creamy Butternut squash and Gruyère ravioli in a light cream – or –
and nutty flavoured cheese from Isère, in the sauce with sage, thyme and pumpkin seeds V Chicken liver parfait with sourdough toast
Rhône-Alpes region) with rosemary, served with Pinot Blanc, Trimbach, Alsace AOC, 2014 12.5% and red onion confiture GF

lightly spiced pear chutney and sourdough toast GF

Veuve Devienne, Vin Mousseux Rosé Sec, NV, 12%
Viognier, Leduc, IGP Pays d’Oc,
Languedoc Roussillon, 2015 12.5% MAIN MAIN
Scottish pasture-fed 21 day-aged rump steak ‘Les Landes’ duck leg confit with
MAIN served with green peppercorn and brandy sauce, a cassoulet of Toulouse sausage, smoked bacon,
Scottish pasture-fed 21 day-aged rump steak dressed leaves and pommes frites GF flageolet beans and plum tomatoes
served with green peppercorn and brandy sauce GF
Châteauneuf-du-Pape AOC, Réserve des Oliviers, Corbières, Syrah/Carignan,
Bordeaux, Château des Gravières, Collection Prestige, Château du Vieux Parc l’Héritage, 2014 13%
Graves AOC, 2012 12.5% Maison Favier, Rhône, 2012 15% – or –
– or – – or – Baked smoked haddock, king prawns, mussels,
Bouillabaisse maison — seabream, mussels, king prawns Pan-fried fillet of sea bass with courgette “spaghetti”, salmon and tarragon in a white wine cream sauce,
and smoked haddock served with rouille, aged Gruyère French beans and lemon and herb beurre blanc GF topped with aged Gruyère mashed potato GF

and grilled sourdough toast GF

Chardonnay, Escale, IGP Pays d’Oc, 2015 13% Muscadet de Sèvre et Maine Sur Lie, AOC,
Chablis AOC, Domaine Louis Michel, Vieilles Vignes, Château de Poyet, 2014 12%
Burgundy, 2014 12.5%
DESSERT
DESSERT
DESSERT Warm Burgundian sticky honey cake Raspberry and cream ice cream with fresh
French-style bread and butter pudding with warm spiced with ginger ice cream V
raspberries, crushed meringue, soft marshmallows,
blackberry compote and vanilla ice cream V
Moëlleux Château Laulerie, Côtes de Montravel, pistachios, raspberry coulis and crème Chantilly V GF

Moëlleux Château Laulerie, Côtes de Montravel, Vignoble Dubard, 2012 12.5% Moëlleux Château Laulerie, Côtes de Montravel,
Vignoble Dubard, 2012 12.5% – or – Vignoble Dubard, 2012 12.5%
– or – – or –
Our typical rustic French cheese board GF
Our typical rustic French cheese board GF
Our typical rustic French cheese board GF

Quinta Do Crasto, Vintage Port, Duoro, Quinta Do Crasto, Vintage Port, Duoro, Quinta Do Crasto, Vintage Port, Duoro,
Portugal, 2010 20% Portugal, 2010 20% Portugal, 2010 20%

Wednesday 19th October 2016 Wednesday 16th November 2016 Wednesday 18th January 2017
STARTER STARTER STARTER
Rope-grown mussels steamed in a light creamy Smoked haddock risotto with leeks, Crispy fried squid with roasted garlic mayonnaise GF

Normandy cider sauce served with crispy garden peas and pea shoots GF Petit Chenin Blanc, Ken Forrester, Stellenbosch,
Alsace bacon lardons GF
Sauvignon de Touraine, Domain de Pierre, South Africa, 2015 13.5%
Muscadet de Sèvre et Maine Sur Lie AOC, Loire Valley, 2014 13.5% – or –
Château de Poyet, 2014 12% – or – Baked St. Marcellin cheese (mild, creamy
– or – and nutty flavoured cheese from Isère, in the
Toasted brioche with fricassée of mushrooms
Rabbit, chicken and pork terrine with pistachios and Rhône-Alpes region) with rosemary, served with
with (or without ) Alsace bacon
V GF
tarragon, served with cornichons and sourdough toast GF
lightly spiced pear chutney and sourdough toast GF

St. Chinian AOC, Domaine du Barres, Grenache/Syrah, Château du Donjon Grande Tradition, Côtes du Ventoux, Les Boudalles, Domaine Brusset,
Languedoc Roussillon, 2014 13.5% Minervois AOC, 2014 14% Rhône, Ventoux AOC, 2015 13%

MAIN MAIN MAIN

Navarin of lamb with leeks, peas, roasted root vegetables Pan-fried chicken breast with puy lentils and bacon, Slow-cooked marinated medallions of pork
and baby onions in a red wine jus GF roasted garlic and rosemary in a light cream sauce GF
with a honey mustard glaze, Morteau sausage,
Rioja, Heredad de Tejada, Spain, 2014 13.5% Riesling, Trimbach, Alsace AOC, 2013 12.5% caramelised apples and Dijon beurre blanc
– or – – or – Riesling, Trimbach, Alsace AOC, 2013 12.5%
Slow-cooked marinated medallions of pork Braised beef with shallots red wine, – or –
with a honey mustard glaze, Morteau sausage, mushrooms and bacon GF Scottish pasture-fed 21 day-aged rump steak
caramelised apples and Dijon beurre blanc Cabernet Sauvignon/Merlot/Grenache, served with green peppercorn and brandy sauce,
Rully Blanc Cuvée St. Jacques, Albert Sounit, Les Granges de Felines, IGP Pays d’Oc, 2014 13% dressed leaves and pommes frites GF

Burgundy, 2013 13% Pinot Noir, Chorey-les-Beaune AOC,

DESSERT Domaine Maillard Père et Fils, Burgundy, 2014 13%
DESSERT
Apple and pear baked crumble
Chocolate and praline tart with pear purée DESSERT
served with crème Anglaise V

and blackcurrant ice cream V

Crème brûlée V GF

Moëlleux Château Laulerie, Côtes de Montravel, Moëlleux Château Laulerie, Côtes de Montravel, Moëlleux Château Laulerie, Côtes de Montravel,
Vignoble Dubard, 2012 12.5% Vignoble Dubard, 2012 12.5% Vignoble Dubard, 2012 12.5%
– or – – or – – or –
Our typical rustic French cheese board GF Our typical rustic French cheese board GF
Our typical rustic French cheese board GF

Quinta Do Crasto, Vintage Port, Duoro, Quinta Do Crasto, Vintage Port, Duoro, Quinta Do Crasto, Vintage Port, Duoro,
Portugal, 2010 20% Portugal, 2010 20% Portugal, 2010 20%

 hese dishes can be made suitable for a gluten-free diet. Please ensure
T Moëlleux Château Laulerie 100ml. Quinta Do Crasto Vintage Port 50ml. Main courses are served with a selection of fresh seasonal vegetables
GF
you clearly advise your server that you require a gluten-free option. unless otherwise stated. We can provide a detailed list of all allergens used in our kitchen on request. If you do have an allergy please alert one of
our members of staff. Nuts, nut oils and derivatives are used in our kitchen and some of our dishes may contain bones. The ingredients used in all
GF These dishes are suitable for a gluten-free diet of our dishes may vary occasionally, subject to availability. There is a 10% discretionary service charge for all tables of eight or more.
V These dishes are suitable for vegetarians