| Starters |
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| Soup de poisson |
£4.90 |
Traditional French fish soup |
| Potage Julienne d’Arblay (v) |
£4.60 |
Leek soup with a julienne of spring vegetables (v) |
| 6 Escargots de Bourgogne |
£6.00 |
Snails from Burgundy, served in garlic butter with roasted hazelnuts |
| 1 Escargot... |
£1.00 |
| Cuisses de grenouilles marinières à la coque |
£6.90 |
Frogs legs, boned and cooked in a marinières sauce |
| Saint Jacques pôelés |
£7.90 |
Pan-fried scallops with a leek fondue, beurre blanc |
| Pant-ys-Gawn, piquillos à la mousse de courgette (v) |
£5.40 |
Pant-ys-Gawn goat’s cheese with piquillo pepper and a courgette mousse (v) |
| Porchetta (specialité de la région niçoise) |
£7.50 |
Galantine of French suckling pig served with rocket and parmesan salad – a recipe from Nice |
| Tarte aux légumes croquantes (v) |
£4.80 |
Parmesan sablé tart filled with crisp vegetables (v) |
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| Les incontournables – Irresistible Main Courses |
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| Pied de porc farci, poelé de gnocchi et petits pois |
£14.20 |
Pig’s trotter, slow-cooked with veal sweetbreads and Morel mushrooms, served with pan-fried gnocchi, petits pois and a Port sauce |
| Grillon de porc, purée de pommes de terre |
£6.90 |
Slow-cooked belly of pork with mashed potatoes |
| Bavette, échalottes |
£9.60 |
Typical French cut of steak, pan-fried with shallots, chips and salad |
| Confit de canard, pommes salardaises |
£10.80 |
Barbary duck leg confit, potatoes sautéed with garlic and parsley |
| Suprême de volaille, mozzarella, aubergine, sauce vierge |
£12.90 |
Chicken breast with mozzarella, aubergine, tomato and a light sauce of tomato, basil, lemon juice and Provence olive oil – served with chips |
| Navarin d’agneau printannier |
£15.70 |
Lamb Navarin – a dish created by a French chef in 1827 to celebrate a British, French and Russian naval victory – this is a gorgeous, light casserole made with Welsh lamb and spring vegetables |
| Magret de canard aux pommes |
£21.50 |
Gressingham duck breast (9oz/270g) with a caramelized apple and Calvados sauce |
| Tournedos Rossini |
£28.00 |
French chefs loved to create dishes in honour of the Italian Rossini, since he was not only a famous composer, but also a reputed gourmet. This is the most well-known of those 19th Century recipes - made here using a Welsh fillet of beef served on sourdough toast, with hot foie gras and truffle essence and served with a classic Madeira sauce (demi-glace) |
| Galette de quinoa au ragoût de fèves (v) |
£12.80 |
Galette of quinoa, broad bean stew with a hint of mint (v) |
| Potée de Lotte, style bouillabaisse |
£18.90 |
A recipe from the south of France - casserole of monkfish, squid and mussels served with aioli croutons |
| Légumes du marché, frites, salade |
£2.50 |
All dishes are served with a garnish. An extra portion of vegetables, chips or salad may be ordered if required |
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| Les étapes de cuisson – we recommend that steaks, veal and duck breast are cooked as follows: |
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| Fillet of beef- blue, rare, medium, or well done |
| La bavette – this thin ‘minute-style’ steak is best served rare or medium |
| Veal and duck breast – medium (pink) or well done |
| Tournedos (fillet of beef) - blue (50° core temperature), rare (55° core temperature), medium (60° core temperature), or well done (65° core temperature) |
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| Cheese |
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| Assiette de trois fromages |
£5.50 |
Selection of three/four British and French organic cheeses |
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£6.50 |
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| Brie de Meaux Donge (unpasteurised, AOC) |
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Comté extra vieil (unpasteurised, from the mountains of
Eastern France) |
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| Stilton (organic Cropwell Bishop) |
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| Reblochon de Savoie Fermier (unpasteurised, AOC) |
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| Nos gourmandises – Desserts* |
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| L’Assiette française |
£6.50 |
Mini-fraisier, mini-ile flotante, profiteroles |
| Le Chocolat |
£6.50 |
Chocolate tart and sorbet, white chocolate mousse, ‘oeuf à la coque’ |
| La Vanille |
£6.50 |
Mini-crème brulée, panacotta, crème caramel and vanilla ice cream |
| Le Café |
£6.50 |
Mini-chocolate soufflé with Earl Grey ice cream, coffee crème, ‘Affogato al Caffè’ |
| L’Assiette britannique |
£6.50 |
Rhubarb and raspberry chantilly, treacle tart with fromage blanc ice cream, iced lemon soufflé
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| Assiette pralinée |
£6.50 |
The nutty dessert - mini-rochers, iced nougat and raspberry coulis, almond and hazelnut nougat |
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| *All of our desserts are suitable for vegetarians |
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| Pant-y-Gwydr fresh fruit sorbets |
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| Raspberry sorbet |
£4.80 |
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| Strawberry sorbet |
£4.20 |
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| Lemon sorbet |
£4.00 |
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| Lime and basil sorbet |
£4.20 |
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| Apricot sorbet |
£4.30 |
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| Blackcurrent sorbet |
£4.20 |
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| Pant-y-Gwydr ice cream |
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| Vanilla ice cream |
£3.60 |
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| Honeycomb ice cream |
£4.00 |
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| Caramel ice cream |
£3.70 |
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| Coffee and tea |
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| Espresso |
£2.40 |
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| Double espresso |
£2.90 |
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| Cappuccino |
£2.70 |
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| Double cappuccino |
£3.10 |
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| Latte |
£2.90 |
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| Macchiato |
£2.50 |
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| Americano / black or white coffee |
£2.40 |
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| Coffee with cream |
£2.70 |
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| Hot chocolate French style |
£2.70 |
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| Tea |
Mug |
Small pot |
Large pot |
| Try our Teapig tea leaf pyramids: |
£1.70 |
£2.40 |
£3.90 |
| Everyday tea |
| Chocolate flake |
| Darjeeling Earl Grey |
| Peppermint |
| Superfruit berries |
| Jasmine pearls |
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| Please let us know whether you have any food allergies and we will do our best to help |
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| Payment by cash or credit/debit card |
| There is no service charge |
