LES VIANDES

Filets tendres de lapereau grillés sur un fondant de céleri-rave,
sauce à l’armagnac et aux marrons glacés

Grilled tender rabbit fillets, served on a celeriac fondant,

glazed chestnuts and armagnac sauce
£47.50

Daube et queue de bœuf en cocotte à la beaujolaise, garniture grand-mère

Cocotte of oxtail and beef cheek braised in Beaujolais wine with button onions,
mushrooms and smoked bacon

£52.00

Panaché d’agneau "Suffolk Texel" et sa pastilla aux citrons confits,
méli-mélo de légumes secs mitonnés et jus de braisage relevé au ras-el-hanout

Selection of  "Suffolk Texel" lamb and pastilla with confit lemon,
served with a medley of simmered pulses and braising juice enhanced with ras-el-hanout

£53.50

Poulet de Bresse truffé et rôti à la broche, mousseline de pommes de terre aillée,
jus lié au beurre de foie gras

(pour 2 personnes)

Spit-roasted chicken of Bresse flavoured with truffle, potato and garlic mousseline,
jus thickened with foie gras butter

£109.00

(for 2 people)

Caneton de Suffolk "Loomswood Farm" rôti, lamelles de coings pochées,
polenta moelleuse aux châtaignes et sauce au cidre

(pour 2 personnes)

Roasted Suffolk duckling from “Loomswood Farm”,

served with slices of poached quince,
soft polenta with chestnutsand cider flavoured sauce

£97.50

(for 2 people)