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 du Terroir

 

  A choice of two courses £17.95

Available lunch and dinner every day

Except Saturday night

 

Entrées

 

Entrée du jour

The chef’s starter of the day

 

Ou/or

 

Salade de crabe, sauce Créole

Salad of crab, Creole dressing with coconut milk and aromatic spices

 

Ou/or

 

Dariole de légumes grillés à l’Ossau Iraty,

Sauce à la menthe

Layered, roasted, summer vegetable dariole with ossau iraty cheese

And a mint scented yoghurt sauce

 

Ou/or

 

Soupe glacée aux pommes et au gingembre

A summer chilled soup, scented with granny smith apples

And fragrant with a touch of ginger

 

Ou/or

 

Assiette de charcuterie

Selection of traditional French charcuterie

 

Ou/or

 

Rognons d’agneau sauce diable

Pan-fried Lamb kidneys, devilled sauce

 

 

Main Courses

 

Le poisson du jour grillé aux herbes

The fish of the day grilled with herbs

 

 Ou/or

 

Le Plat du Jour proposé par le Chef

Traditional French dish of the day

 

Ou/or

 

Le cassoulet aux haricots tarbais

Traditional cassoulet from Les Landes, with duck confit, sausage from Toulouse, lamb, Pyrenees ham and haricots tarbais, 

Supplement of £3.95

 

Ou/or

 

Lapin sauté à la Provençale

Rabbit a la Provençale with fresh tomato and truffle sauce

 

Ou/or

 

Côtelettes d’agneau grillées au romarin, sauce verjus

Thick lamb loin cutlets grilled with rosemary, sauce verjus

 

 

Menu d’Ete

 

A la Carte

 

Available daily lunch and dinner

 

 

Mousseline de brochet au cresson

 Warm mousseline of pike from the River Test

Served with a watercress sauce

A classic recipe of smooth pike meat

A favourite of Clarissa Dickson Wright  

£7.50

 

Thon grillé rosé à la piperade

Tuna loin grilled Basquaise style

With piperade and a light sauce

£9.50

 

Le foie gras de canard des Landes sauté

Pan-fried foie gras with a sweet orange and armagnac sauce

£12.00

 

Cassolette d’escargots à l’ail et aux herbes

Cassolette of snails with garlic butter and herbs

£5.50

 

Tartare de filet de boeuf façon Rossini

Tartar of beef fillet, duck foie gras mousse and truffle dressing

£8.50

 

St Jacques à la citronelle

Scallops sauté with a lemon grass scented sauce

£10.50

 

  

 

 

Filets de sole aux gambas et moules

 Sauce marinière

Grilled fillets of sole served with a

Prawn and mussel mariniere sauce

£17.50

 

Homard de Cornouaille, sauce Thermidor

Cornwall lobster 750gr Thermidor sauce

£26.00

 

Carré d’agneau rôti au romarin, sauce verjus,

Flan de courgettes

Rack of lamb with rosemary & verjus sauce,

Flan of courgette and tomato

£19.50

 

Le Cassoulet aux haricots tarbais

Traditional cassoulet from Les Landes, with duck confit, sausage from Toulouse, Hampshire lamb, Pyrenees ham and haricots tarbais, 

(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

 

Suprême de pintade, écrevisses de la rivière Test,

Sauce Nantua

Roast breast of guinea fowl, with fresh water crayfish sauce

£18.50

 

Filet de bœuf, sauce aux échalotes confites

Beef fillet, served with a confit shallot sauce

£22.50