The Menu

HORS D'OEUVRE 

Olives de Provence 3 

Anchovies with garlic and herbs 4 

Scallops - simply grilled, with garlic and herb butter 3.50 each

CRUSTACEA

Six langoustine served on ice 12.50 

Six crevettes and mayonnaise 8 

Oysters & mignonette 2.40 each

  STARTERS 

Isle of Wight asparagus and hollandaise 8 

Hampshire watercress and spring pea soup 5

Local crab thermidor tart 8.50

Lobster bisque, gruyere cheese crouton 7.50 

Whipped French goats cheese and baked beetroot salad 7 

Moules marinières with garlic, white wine and cream 8 / 15 

Chicken liver parfait and red onion confit 7.50 

MAIN COURSE 

Spring pea and Isle of Wight asparagus risotto 14

Barbary duck breast, purple spouting broccoli, pomme Purée, jus 17

Fillet of sea bream, brown shrimp and caper butter, baby potatoes 18

French trimmed rosemary and garlic roasted rack of lamb, roasted carrots, pea purée, pan jus 20 

Smoked haddock fishcake, wilted spinach, hollandaise 13

Seafood bouillabaisse; scallop, crevette, mussels, sea bream 17

Catch of the day [MP] 

STEAKS FROM THE CHARCOAL OVEN 

6oz Fillet 29

10oz Sirloin on the bone 22

16oz Chateaubriand for two 25 per person 

All served with frites and frisée leaves 

Steak sauces 3 each 

Béarnaise, Peppercorn 

SIDES 3.75 each 

Pomme purée

Purple sprouting broccoli

Garden salad leaves with fine herbs

Buttered baby potatoes 

Frites 

DESSERT 

Classic creme brûlée 6.50

Chocolate mousse and pistachio 5

Tarte au citron and crème fraîche 7

Ice creams and sorbets 2 per scoop

Chocolate truffles 1 each

Hampshire and French cheeses, grapes, chutneys, sourdough and crackers 9