The French Table

STARTERS

• Pea and mint gazpacho

  with pickled peach, feta and toasted macadamia

• Baked oyster thermidor

• Deep fried plaice

  with sauce gribiche, lemon, Roscoff onion, dill pickle

• Beef tartare

  with smoked egg yolk and campaillou crispbread

• Terrine of confit duck, ham hock

  with pistachio and cognac prunes, with homemade piccalilli and toasted bread

MAINS

• Vol au vent of heritage beetroot, pickled blackberry and goats curd

  with pickled walnut and young leaves, blackberry and tarragon vierge

• Pan-fried hake

  with cauliflower cream, mussels, curry and lime sauce

• Roast gurnard

  with leek fondue, brown shrimp ravioli, shellfish velouté

• Magret of duck

  with crispy confit duck leg, spinach, beetroot, blackberry ketchup, red wine sauce

• Roasted lamb saddle

  with basil and garlic purée, black olive polenta, glazed lamb sausage, baby artichoke, lamb jus

SIDE VEGETABLES

Side orders of vegetables or potatoes are available at £4.50 per portion

DESSERTS

• Chocolate and coffee Opéra Gâteau

  with cappuccino gel and chocolate ice cream

• Mille feuille of croissant

  with Provençal figs, goats milk crémeux, sour cherry molasses and olive oil ice cream

• Passionfruit tarte

  with white chocolate crémeux, ginger crumb and mango sorbet

• Raspberry soufflé

  with vanilla ice cream

• Selection of cheese from “La Fromagerie”

  (£8 supplement)