apéritif.
plaisance nv grolleau gris domaine haut bourg, loire, france 5.5/32
louis roederer brut premier, champagne, france 9/52.5
white vermouth / rosé vermouth, knightor, cornwall 6
tio pepe fino 3.5 / boulevardier / french 75 8.5
bar snacks.
oyster, shallot vinegar 2.5
olives 3.5 / sourdough bread, cultured butter 1.5 / rosemary almonds 3.5
milk fed pyrenean lamb chops and kidney, dijon mustard 7
breakfast radishes, anchoïade 4.5
starters.
milk fed sweetbreads, sauce gribiche 8
roast queen scallops, sauternes butter, chives 11.5
fillet steak tartare 9.5
clams, garlic, olive oil, black pepper 8.5
devon crab and warm potato salad 8.5
whole globe artichoke, dijon mustard and walnut oil vinaigrette 8.5
roast bone marrow, roscoff onion, parsley, toast 8
mains.
caramalised endive tart, roquefort sauce, candied walnuts 15.5
brill, leeks, bayonne ham, beurre rouge 19.5
duck breast, provence black figs, cassis, fried potatoes, garlic rosemary 19.5
seared onglet, shallot, red wine, frites 17.5
moules mariniere, frites 15.5
cotriade – breton fish stew 19.5
ox cheek bourguignon, braised carrots, potato pureé 18
to share.
whole guinea fowl, wild oregano, olives, frites, aioli (for 2) 32
whole turbot, sautéed potatoes, spinach, tartare hollandaise (for 2) 49
whole gilt head bream, steamed fennel, anchoïade (for 2) 35
sides.
frites 3 / gem lettuce, fine herbs, anchovy crème fraiche dressing 4.5 / aligot 4 / green beans, hazelnut dressing 4.5
puddings.
mousse au chocolat 5.5
prune and armagnac tart, armagnac custard 6.5
rice pudding, poached pear, toasted almonds 6.5
la fromagerie cheese selection 11
mena hweg 2013, knightor, cornwall 3.5/29
muscat de beaume de venise 2015, france 5.5/23.5
grenache gris mas amiel 2016, maury, france 6.5/59
tokaji late harvest, classic cuvée, 2009, hungary 7/35
grenache noir 50 h&b 2013, maury, france 7.5/39.5
