Autumn Menu - Appetisers

  • Olives marinees (V)


    Mixed, marinated Provencale olives GF

  • Mini Saucisson


    Mini Alsace sausages with mustard mayonnaise GF

All served with complimentary fresh bread and butter

Autumn Menu - Sharing Platters

  • Assiette de Poissons frit


    Sharing platter of deep fried panko crumbed Calamari, Tempura battered King Prawns, and breaded Whitebait, with garlic mayonnaise

  • Assiette de Charcuterie


    Classic French platter of mixed, cured meats, salami, marinated olives, cornichons, and sun dried tomatoes, GF

Autumn Menu - Starters

  • Soupe du Chef GF*


    Chef's home made soup of the day

  • Gateaux de Fromage de Chevre


    Savoury goat's cheese and caramelised red onion cheesecake, peppery rocket, beetroot coulis

  • Haddock fumee au gratin


    Smoked Haddock, bacon and spring onions baked in a rich brie sauce topped with melted cheese

  • Blanchebait frit


    Deep fried, lightly breaded Whitebait tossed in paprika, dressed leaves, spicy tomato salsa

  • Croquettes de Canard


    Confit Duck, spring onion and potato croquettes, apple compote, pea shoots

  • Falafel Libanais (V)


    Lebanese style spiced chick pea and onion 'bon bons', tomato, olive and mixed leaf salad minted yoghurt dressing

  • Terrine de Viandes GF*


    Rich terrine, of Chicken, Pork, Veal and prunes, with toasted brioche, and chutney

  • Croquettes de Crabbe


    Thai style Crab cakes, peppery rocket, sweet chilli mayonnaise

all served with todays fresh vegetables, unless shown otherwise

Autumn Menu - Main Course

  • Croupion d'Agneau GF


    Herb marinated roast rump of Lamb, onion puree, brocoli and potato gratin, rich redcurrant and rosemary jus

  • Longe de Porc 'Charcutiere' GF


    Pan cooked Packington Pork loin, leek and potato rosti, piquant sauce of white wine, tomatoes, cornichons and dijon mustard

  • Supreme de Poulet 'Chasseur' GF


    Pan cooked supreme of farm Chicken,, dauphinoise potatoes, sauce of white wine, mushrooms, tomato and tarragon

  • Cassoulet de Canard


    Classic southern French casserole of confit duck leg, pork shoulder, toulouse sausage, cannelini and butterbeans, tomatoes, herbs and garlic.

  • Steak a la 'Diane' GF


    Pan seared 28 day matured Sirloin steak, cooked medium rare, served with seasoned chips, and a classic 'Diane' sauce of brandy, mushrooms, dijon mustard and cream

  • Magret de Canard a la Normande GF


    Oven roasted breast of Duck, confit duck, and spring onion potato cake, rich apple and Calvados jus

  • Tagine de Legumes (V)


    Moroccan style vegetable tagine with mediterranean vegetables, sweet potatoes, chickpeas, honey and apricots cooked with harissa spices and served with garlic and corriander flatbread

  • Filets de Loup de Mer GF


    Pan roast fillets of Sea Bass, coated in chilli oil, served with roasted vine tomatoes, chargrilled peppers and rosemary balsamic potatoes.

  • Ragout de Torero GF


    Classic 'bullfighters stew' from southern France, Beef braised in red wine, with carrots, onions, tomatoes and a little chilli, served with horseradish mash and fine beans

All our dishes are prepared freshly to order, and at busy times this may cause a slight delay. GF – Denotes Gluten Free. GF* Denotes can be Gluten free with the omission of an element. (V) – Denotes dish suitable for vegetarians. None of our meat is knowingly Halal. Prices include VAT. Service is left to your discretion. 10% Service applicable to all tables of 10 or more.

Autumn Menu - Desserts

  • Desserts and Cheese

    A selection of freshly prepared desserts and fine cheeses are available – See seperate Menu

Allergens. All 14 major allergens may be present in our kitchen in one form or another. When placing your order,  please alert your server to any food allergy, intolerence, or sensitivity. We will then do our best to avoid any possible accidental cross contact, but we can offer no guarantees, nor accept any liability.