“CHEF’S TABLE”


At Christmas Lunch time

 Thursday, Friday, Saturday and Sunday

 Available from Wednesday 30th November until Friday 23rd December 


We are happy to open for Dinner on Sundays, Mondays, Tuesdays, Wednesdays, for parties of 6 or more.


A pre order for parties over 6 is required 48hrs in advance


Two courses £22.50

Three courses £27.50


Starters


Homemade chicken liver parfait, Armagnac-soaked prunes, toasted brioche


Homemade French onion soup with garlic croutons and gruyere cheese


Sweet white onion and goats cheese tart tatin, beetroot salad


Souffle Suissese

le Gavroche classic cheese souffle on double cream and cheese (v)


Starters with a £8.00 supplement


Blanquette of scallops, langoustine & crab ravioli, ginger and cucumber broth


Pan fried foie gras, toasted brioche, stuffed morel mushrooms,

Perigord truffle shavings, Perigord truffle sauce 


Main courses


Roast breast and thigh of free-range turkey, sage brioche, Toulouse sausage meat and onion stuffing, chipolata sausage wrapped in bacon, rich turkey jus


Slow roasted Pork belly stuffed with herbs and spices, crackling, red wine jus

Both served with Roasted seasonal vegetables and crispy roast potatoes


Feather blade of beef bourguignon with root vegetables & creamed potato


Pan fried sea bass, buttered spinach, mussels, celeriac, apples, mariniere sauce


Pithivier of potato, gruyere cheese and winter truffle, buttered spinach,

wild mushrooms and salsify, truffle butter sauce (v)


Main course with a £12.00 supplement


Fillet of beef, brioche, buttered spinach, pan fried foie gras, dauphinois,

perigourdine sauce 


Desserts


Apple tart tatin calvados shot, Chantilly cream


Rum baba with, Chantilly cream, fresh fruit, fruit coulis


Selection of fine cheeses with homemade bread and water biscuits


Warm chocolate fondant, Chantilly cream, morello cherries in kirsch


Homemade Christmas and stolen pudding, brandy butter & cream, brandy shot