Our Menus

Our menu reflects the taste of the moment and the products of the season through tradition and authenticity. We believe in excellent fresh products,simplicity and taste. We love the regional cuisine of the South West of France and we enjoy  recreating this cuisine in our restaurant. The menu changes regularly and we offer a lunch , a dinner and an a la carte menu. A la carte is always available.

 

Le Menu d’ Hiver

 

Tuesday to Sunday Lunch only

A choice of two courses £17.95

 

Our starters and main courses of the day change according to what is seasonal. We believe in fresh products of excellent quality repared in a traditional way.

Entree du Jour

 

The chef’s starter of the day

Ou/or

Cassolette d’escargots à l’ail et aux herbes

Cassolette of snails with garlic butter and herbs

 

Ou/or

Rognons d’Agneau à la diable

Lamb kidneys sauté served with devilled sauce,

A sauce revived by Mr Escoffier at the Savoy Hotel

(Mustard, Tomato, spices and piment d’Espelette)

 

Ou/or

Mousseline de la Riviere Test :

Mousseline de brochet et de truite au foie de lotte,

sauce aux écrevisses

Mousseline of pike and trout from the Test River,

Stuffed with monkfish and

Served with fresh water crayfish sauce

A favourite dish of Clarissa Dickson Wright

 

Ou/or

Soupe de Poissons et de Crabes

Rockfish and crab soup

Served with aioli 

(A rich soup prepared with gurnard, crab, piment d’Espelette, herbs,

and white wine, the meal of the fishermen on their boats)

 

Ou/or

Terrine de gibier, marmelade d’oignons

Terrine of game served with our own chutney

 

Main Courses

 

Poisson du Jour Grillé aux herbes

 

Grilled fish of the day served with a herb sauce

Ou/or

Volaille du Jour

Free range poultry or seasonal game bird

Ou/or

Daube de Lapin aux Pruneaux

Braised rabbit thighs with prunes

(A traditional Gascon dish prepared with red wine, garlic and armagnac)

Ou/or

Le Plat du Jour proposé par le Chef

Traditional French dish of day

Suggested by the chef

Ou/or

Epaule d’agneau de quatre heures

Slow braised Hampshire lamb

Served with mint and garlic scented sauce

 

****** 

Cassoulet aux haricots tarbais de Mr Orson Welles

Traditional cassoulet from Les Landes, with duck confit, sausage from Toulouse,

 Hampshire lamb, Pyrenees ham and haricots tarbais,  Espelette chillies,

 (The recipe of the favourite dish prepared by Alain Dutournier’s restaurant
Le Trou Gascon, Paris in the 1970’s and 1980’s)

Supplement of £3.00

 

Menu  d’Hiver

 

Available every evening

 

Entrées

Cassolette de petits gris à l’ail et aux herbes du jardin

Cassolette of snails with garlic butter and garden herbs

£6.50

Soupe de poisons et son aïoli

Fish soup of rock fish and crab served with aïoli

£6.00

Mousseline de brochet sauce nantua

 

Warm mousseline of pike from the River Test

Served with  fresh crayfish sauce

A classic recipe of smooth pike meat

A favourite of Clarissa Dickson Wright  

£7.00

Rognons dagneau sautés, sauce Diable

 

Lamb kidneys saute devilled sauce

£7.50

Velouté de marrons à la pintade et au foie gras

 

A creamed soup of partridge flavoured with chestnuts

And topped with foie gras chantilly cream

£9.00

Medaillon de thon rosé, piperade et ventrêche

 

Sauce au gingembre

Medallion of tuna served with piperade and Bayonne ham,

And  a ginger scented sauce

£8.50

St Jacques sautées à la citronelle

 

Pan-fried scallops served with lemon grass sauce

£11.00

Le foie gras de canard frais des Landes

A choice of

Pan-fried foie gras with a sweet orange armagnac sauce

Or

A  crème brulée of duck foie gras with caramelised fig 

Or

Traditional terrine of duck foie gras with port

£12.00

 

Poisson/Fish

 

Filet de loup grillé aux gambas, moules

 

Sauce mariniere

Fillet of sea bass grilled served with a

Prawn, mussel and mariniere sauce

£19.00

 

 

Viandes / Meat

 

Caille farcie sauce aux morilles

Roast boned quail served with a morel sauce

£17.00

Joue de porc de Bayonne braisée

 

à l’orange et à la vanille

Slow braised cheek of Bayonne pig  

With an orange and vanilla infusion

 £15.50

Le cassoulet aux haricots tarbais de Mr Orson Welles

Traditional cassoulet from Les Landes, with duck confit, sausage from Toulouse,

 Hampshire lamb, Pyrenees ham and haricots tarbais,  Espelette chillies,

 (The recipe  of the favourite dish prepared by Alain Dutournier at his restaurant
Le Trou Gascon, Paris in the 1970’s and 1980’s)

£18.50

Filet de chevreuil au chocolat  

Fillet of deer

Served with a rich red wine sauce scented with natural cocoa

A recipe from the Basque country

£21.50

Rable de lapin à la moutarde

Roast boned saddle of young rabbit in a light

Dijon mustard sauce

£16.00

 

All our main courses are served with fresh vegetables in season