Our MenusOur 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
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Menu d’Hiver
Available every evening
Entrées
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
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
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
£16.00
All our main courses are served with fresh vegetables in season
Clos du Marquis Tel 01264 810 738
A 30 London Road Between Stockbridge and Sutton Scotney SO20 6DE Hampshire