Read the full menus below or download your own copy (PDF).

PARTY MENU 1

2 COURSE £20.00 3 COURSE £25.00

Pâté de campagne: Coarse pork pâté served with pickled gherkins and toasted pavé pérène sourdough bread
Soupe à l’oignon: French onion soup add with Gruyere cheese
Salade Champenoise: Endive salad of sautéed smoked lardons, potato and spring onion, topped with a poached free range egg

Poulet grillé: Grilled corn fed chicken with herbs, served with pommes frites and chicken jus
Saumon organique grillé: Fillet of organic salmon served with leeks and crushed new potatoes
Steak de paleron: 9oz featherblade steak with pommes frites

PARTY MENU 2

3 COURSES £30.00

Foie de canard: Smooth duck liver pâté served with pavé pérène sourdough bread and caramelised onion relish
Salade Champenoise: Endive salad of sautéed smoked lardons, potato and spring onion, topped with a poached
Gravadlax de saumon: Home-cured salmon with dill

Pavé de rumpsteak: 8oz rump steak served with pommes frites
Confit de canard: Duck leg confit with potatoes sautéed with onion and lardons
Crèpe de homard: A light pancake filled with lobster, prawns, crab and mushrooms in a creamy lobster sauce with sautéed spinach

Gâteau moelleux à l’orange: Orange sponge cake served with vanilla ice cream and chocolate sauce
Petit pot au chocolat: Bitter chocolate mousse, orange compote, raspberry purée and crushed hazelnuts
Tarte tatin: Hot upside down caramelised apple tart with crème fraîche

3 COURSES £38.50

Plateau de charcuterie: A selection of cold cured meats served with pavé pérène sourdough bread, freshly baked baguette, pickled gherkins and onion relish
Salade de chèvre chaud: Grilled goat’s cheese on a warm tomato and thyme salad, dressed with vinaigrette
Crevettes sautées à l’ail: Whole gambas prawns sautéed in garlic, parsley and fresh tomato, served with warm baguette

Filets de loup: Grilled sea bass fillets served with garlic and basil slow-baked plum tomatoes and sautéed new potatoes
Pavé d’Entrecôte: 8oz rib eye steak off the bone served with pommes frites
Poulet grillé: Corn fed chicken grilled with herbs and served with pommes frites and chicken jus
Boeuf Bourguignon: Braised succulent beef in Syrah red wine with button onions, button mushrooms, smoked lardons and chantenay carrots, served with buttery mashed potato

Millefeuille: Layers of light puff pastry, Cointreau flavoured cream pâtissière and fresh raspberries
Tarte tatin: Hot upside down caramelised apple tart with crème fraîche
Selection de fromages: A selection of regional French cheeses served with grapes, celery and biscuits

Dishes can be substituted with any party menu of your choice

Soupe à l’oignon: Traditional French onion soup with Gruyère cheese croûtons
Salade du berger: Soft goat’s cheese salad with beetroot, tomato and hard boiled egg, dressed with vinaigrette
Gnocchis à la Parisienne: Choux pastry gnocchi with sautéed wild mushrooms baked in a creamy Mornay sauce

Salade de couscous à la provençale: Salad of couscous and pulses, beetroot, feta, carrots, little gem, tomato and mint topped with pine nuts, dressed with lemon and olive oil
Quiche printanière: Emmental, mushroom, broccoli and tomato quiche served with salad and pommes frites
Tarte feuilletée: Puff pastry tart with tomato and goat’s cheese, drizzled with pistou and served with mixed leaves and pommes frites

Some of our dishes may contain nuts.