Anglaise Complet (Full English)

Toulouse Butcher Chipolata sausages, smoked bacon, homemade potato hash, roasted vine tomatoes, field mushroom, fried free range eggs, homemade bean cassoulet with baked sourdough & butter.

Avocado on Sourdough

Smashed avocado topped with pine nuts and chilli chutney. Add fried eggs +£1.95, Toulouse sausages +£3.95, streaky bacon +£1.95.

• vegetarian

Petit Dejeuner des Champs – Breakfast from the Fields

Vegan sausages, homemade potato hash, roast vine tomatoes, field mushroom, smashed avocado, homemade bean cassoulet and baked sourdough & olive oil spread.

• vegan

Oeufs Benedicte (Eggs Benedict)

Free range eggs served on sourdough with Hollandaise. Add smoked salmon +3, local roast ham +3 or spinach +1.50.

Champignons à l'Ail (Garlic Mushrooms)

With garlic, served on sourdough.

• vegetarian

Omelette Française (French Omelette)

3 egg omelette with local ham and Emmental cheese with baked sourdough & butter.

French Toast

Toasted cinnamon brioche served with a choice of: spiced apple and red berry; maple syrup and streaky bacon.

Croissant / Pain au Raisin

Freshly baked croissant with a selection of preserves.

• vegetarian

French Baguette with Smoked Salmon & Dill

Freshly baked French baguette with fries.

French Baguette with Ham & French Brie

Freshly baked French baguette with fries.

French Baguette with French Onions

Freshly baked French baguette with fries.

• vegetarian

French Baguette with Chicken, Avocado & Tomato

Freshly baked French baguette with fries.

French Baguette with Prawns & Marie Rose

Freshly baked French baguette with fries.

French Onion Soup

Rustic French Soup cooked in a traditional way, topped with garlic Gruyère croutons and French baguette and butter. Add fries for £4.

Moules Frites

Local mussels cooked with white wine, garlic and cream, seasoned to perfection with fresh herbs, served with French fries and freshly baked French baguette and butter.

Steak Frites (GF)

6oz local sirloin steak, with traditional French sauce and herb butter served with French fries, a dressed side salad of French leaves and Petite Drop peppers. Why not add: Café de Paris sauce +3 or king prawns +5; peppercorn sauce +3 or wild field mushrooms +2.50.

Beef Bourguignon (GF)

A true French classic. Marinated diced beef and bacon lardons slow cooked in red wine and brandy with silver skin onions, chestnut mushrooms, seasoned with fresh herbs, served with creamy mash and selection of seasonal vegetables.

Homemade Smoked Haddock Fishcakes

Our own fishcakes using the best fillets of haddock topped with Hollandaise sauce and a fried egg. Add fries for £4.

Sea Bass with Sauce Vierge (GF)

Whole fillet of seabass served with seasonal vegetables, new potatoes, vine tomatoes and black olives dressed with a classic Sauce Vierge style French Salsa – delicious!

Croque Madame

Delicious French hot sandwich using sourdough with local roasted ham, melted Gruyère cheese, creamy béchamel, Dijon mustard and topped with a fried egg. Add fries for £4.

King Prawns (GF)

King prawns in a Provençale sauce with tomatoes shallots, capers and garlic served with homemade French dressed salad and French baguette.

Burger de Paris

Prime butchers beef burger in a brioche bun, topped with Dijon mayo, Gruyère cheese, French onions fried in brandy & Worcester sauce, tomatoes, gherkins & lettuce – with a side French fries (Vegan burger available).

Vegan Bourguignon (V) (VE)

Using delicious slow cooked mushrooms as the base & Vegan red wine – we've created a vegan version of the classic served with mash and selection of seasonal vegetables.

• vegan

Homemade Ham & Cheese Croquettes

Classic thick béchamel filled with local ham and cheese, coated in breadcrumbs, with slow cooked French onions & parsley. Add fries for £4.

Beef Bourguignon (GF)

A true French classic. Marinated diced beef and bacon lardons slow cooked in red wine and brandy with silver skin onions, chestnut mushrooms, with creamy mash and selection of seasonal vegetables.

Moules Frites

Local mussels cooked with white wine, garlic and cream, seasoned with fresh herbs, served with French fries and freshly baked French baguette.

Poulet en Croûte – French Chicken Pie

Succulent chicken, mushrooms & leeks in a velvety cream sauce infused with thyme, garlic, dijon mustard and white wine; crowned with golden puff pastry, with Lyonnaise potatoes & seasonal vegetables and rich jus.

Sea Bass with Sauce Vierge (DF) (GF)

Whole fillet of seabass served with seasonal vegetables, new potatoes, vine tomatoes and black olives dressed with a classic Sauce Vierge style French Salsa – delicious!

Steak Frites (GF)

8oz local sirloin steak, with traditional French sauce and herb butter served with French fries, a dressed side salad of French leaves and Petite Drop peppers. Why not add: Café de Paris sauce +3 or king prawns +5; peppercorn sauce +3 or wild field mushrooms +2.50.

Magret de Canard – Duck (GF)

Seared duck breast – perfectly cooked to medium rare, paired with roasted figs, a selection of seasonal vegetables and dauphinoise potatoes. Finished with a refined red wine jus.

Chicken Fricassée (GF)

Slow cooked chicken on the bone with chestnut mushrooms, tarragon, garlic, white wine, carrots and shallots in a decadent fresh cream sauce. Served with creamed mash potato and seasonal vegetables.

Venison

Locally sourced venison rump, roasted, medium rare, served with kindest potato, shallot purée, seasonal vegetables and homemade red wine jus.

Braised Provence Lamb Shank (GF)

Delicious Provençale French lamb shank with butter beans, Provence lamb jus, served with creamed mash potato and a selection of seasonal vegetables.

Salmon en Croûte

Salmon fillet wrapped in buttery puff pastry filled with spinach, cream cheese and garlic. Served with herbed new potatoes and a selection of seasonal vegetables and parsley sauce.

Sirloin Beef Hachis Parmentier

Slow braised beef with red wine, delicately shredded and folded with roasted winter vegetables and fragrant herbs in a velvety red wine reduction. Crowned with a silky potato purée, gratinated with Parmigiano cheese, and accompanied by a selection of seasonal vegetables.

King Prawns (GF)

King prawns in a Provençale sauce with tomatoes, shallots, capers and garlic served with homemade French dressed salad and French baguette.

Cognac Prawns with Burre Blanc

Delicious prawns flambéed in cognac with a Provençale sauce with tomatoes shallots, capers and garlic served with homemade French dressed salad and French baguette.

Cognac Prawns

Pan fried king prawns flambéed in cognac served with a rich tomato, garlic and brandy sauce, with French baguette to mop up the juices.

Salmon en Croûte

Salmon fillet wrapped in buttery puff pastry filled with spinach, cream cheese and garlic. Served with herbed new potatoes and a selection of seasonal vegetables and parsley sauce.

Salmon Petit Pois

Pan fried salmon served on a bed of vegan rice and pea risotto with a selection of seasonal vegetables.

Champignons l'Ail – Creamy Mushrooms with Garlic on Sourdough (V) (VE)

Wild garlic mushrooms served on sourdough.

• vegan

Handmade Pâté

Chicken liver pâté with crusty bread and classic chutney.

Cognac Prawns with Burre Blanc

Local king prawns flambéed in cognac, finished with butter sauce.

Homemade Smoked Haddock Fishcakes

Our own fishcakes using the best fillets of haddock topped with Hollandaise sauce and a fried egg.

Crème Brûlée

Served with sablés bretons. Match with crème brûlée liqueur 43 £7.95 (30ml).

• vegetarian

Tarte Tatin

Topped with vanilla ice cream & toffee sauce. Match with Pommes Normandy Cocktail £12.95.

• vegetarian

Profiteroles

With warm dark chocolate sauce. Match with Bottega Pistachio Crème Liqueur 43 £7.95 (30ml).

• vegetarian

French Treat

The chef's special French surprise of the week. Match with Bottega Latte Liqueur 43 £7.95 (30ml).

French Chocolate Mousse

Whipped cream. Match with Whisky Magnum Crème £7.95 (30ml).

• vegetarian

Ice Cream or Sorbets

Per scoop.

• vegetarian

Petit Fours

Homemade & great to finish a meal if you're full!

• vegetarian

Indulgent French Cheese Board

Sharer for two.

• vegetarian