Les entrées

 

ANGUILLE POCHÉE & OEUF MOLLET FUMÉ  22

Butter poached eel and soft boiled smoked egg, red wine gel and beetroot

TARTARE DE SAINT JACQUES & SAUMON CUIT AU SEL  27/50

Scallops tartar, cured salmon, citrus jelly, horseradish caviar and cucumber carpaccio 

LA PLANCHE DU CANARD  20

Duck liver mousse, rillettes and terrine of duck with fig and walnut

PRESSÉ DE FOIE GRAS & JOUE DE BOEUF, DÉCLINAISON DE COING & BRIOCHE  36

‘Pressé’ of ‘foie gras’ and beef cheek, textures of quince and homemade ‘brioche’

Served with a glass of Pacherenc-du-vic-bilh

ESCARGOTS SAUTÉS À L’AIL & COULIS D’ÉPINARDS  21

Snails pan-fried with garlic, spinach coulis and potato crisp

V             PRESSÉ DE LÉGUMES, BETTERAVES AIGRE DOUCE & CRÈME DE CHÈVRE  19

Mushrooms and vegetables ‘pressé’, pickled beetroot, goat cheese cream and pistachio

ENTRÉE DU MOMENT

A new entrée suggested by the Chef, please ask the Maître d’

Les plats    

POISSON DU JOUR 39

Poached line-caught fish of the day, virgin sauce with queen scallops, warm Jersey Benne potatoes and fennel salad, pop capers and lemon gel

RÔTI DE MAGRET DE CANARD SAUCE MYRTILLES  39

Roasted duck breast, blueberry sauce, crushed peas, cherry tomato confit, crispy red onions

CONFIT DE CANARD SAUCE AUX CÈPES  39

Duck leg confit with ‘cèpes’ sauce, mushroom and crispy potato cake

AGNEAU DU CHEF  39

Lamb 3 ways - roll of rump and goat cheese, French roasted rack, tomato ‘farci’ -with ‘Navarin’ jus, eggplant caviar

PAVÉ DE FAUX-FILET & JUS DE TRUFFE 39

Pavé of beef sirloin, truffle gravy, red wine potato mash, broccolini

PARMENTIER DE COCHON DE LAIT & JUS À LA BIÈRE 39

‘Parmentier’ of suckling pig, wholegrain mustard purée and micro greens, Tuatara beer jus

 

 

Les garnitures

  

SALADE DE MESCLUN  6

Mesclun salad

POMMES FRITES, SAUCE AÏOLI  8

Hand cut French fries with aioli

CHAMPIGNONS SAUTÉS  8

Mushrooms sautéed in a garlic butter sauce

POÊLÉE DE LÉGUMES SAISONNIERS  8

Sauté of seasonal vegetables

 

Les fromages

   

PETIT BRIE TRUFFÉ  9

Warm truffled brie with flambéed apple in Calvados

PLATEAU DE FROMAGES AU LAIT CRU

                   French raw milk cheese board served with Muscatel raisins and bread

                One cheese 9    Two cheeses 15    Three cheeses 20    Four cheeses 25

 

Les desserts et...

    

LE DESSERT DU MOMENT

A new dessert suggested by the Chef, please ask the Maître d’

TRIO DE RHUBARBE & MOUSSE AU FROMAGE BLANC  17

Yoghurt mousse, rhubarb 3 ways, rose soft meringue and pistachio crumble

CITRON & PRALINÉ  18

‘Sablé breton’ with lemon curd, praline mousse and lime sorbet

PROFITEROLES AU CHOCOLAT  18

Choux pastries, vanilla ice cream, hot chocolate sauce

CRÈME BRULÉE  15

Crème brûlée

ASSORTIMENT DE DESSERTS  20

A selection of 3 desserts

 

 

…douceurs

  

GRANITÉ DE VIN DE NOIX ou GRANITÉ DE CHAMPAGNE  9

Red wine ’granité’ walnut flavour or champagne ‘granité’

PRUNEAU À L'ARMAGNAC  5

A shot glass of prune marinated in flavoured Armagnac

 LE CAFÉ CANARD  10

Espresso coffee with a shot glass of Calvados