Restaurant & Salon Privé
ENTRÉES
FRUITS DE MER
First course
£49 for two or more to share
CRABE 13.5
crab, mussels, oysters, cockles, clams and winkles
A spectacular three tier platter including lobster,
Brown and white Devon crab, watercress and apple salad
SALADE DE LEGUMES 8 Roast, raw and pickled vegetable salad
PLATS PriNCIPAUX Main course
ENTRECÔTE FRITES, BÉARNAISE 24
ARTICHAUD À LA BARIGOULE 8
Josper grilled rib-eye steak, Portobello
A traditional braised artichoke recipe from Provence
mushroom and roast tomato, French fries
COQUILLES ST-JACQUES 18
COQUELET BASQUAISE 18
Scallops baked in the shell, chive beurre blanc
Spatchcock young chicken with braised peppers,
SOUPE DU JOUR 7.5 / DE POISSONS 9.75
tomatoes and sweet onions
Our daily changing soup or fish soup
PIGEON À LA FRANÇAISE 28
served with Gruyère, rouille and croûtons
Anjou pigeon with peas, bacon and lettuce
ENTRÉES À PARTAGER
Half or whole lobster, garlic butter and frites
The following first courses are intended to be shared en famille style
HOMARD FRITES 25 / 38 DAURADE ROYALE 26 Whole gilt-head bream, fennel and soft herbs
HUÎTRES Fines de Claire Prestige oysters
BOURRIDE DE LOTTE 24
x 6 15 / x 12 25
Monkfish in a Languedoc-style fish stew with aïoli
Add hot chorizo for 4
LE GRAND APÉRITIF PROVENÇAL 7.5 PP
DOVER SOLE 35 Served on the bone with hollandaise sauce
Fougasse; crudités; anchoïade; tapenade; aubergine caviar; cervelle de canut;
POUr DEUX
pesto; black and green olives
Main courses for two people to share
PISSALADIÈRE 9 PP Caramelized onions with olives, garlic
TUESDAY – LOUP DE MER 24 PP
and anchovies on puff pastry
Salt-baked sea bass, citrus salad
CHARCUTERIE 6.5 PP
WEDNESDAY – LAPIN À LA MOUTARDE 19 PP
Terrines, rillettes, pâtés and saucissons
Rabbit in mustard sauce, tagliatelle
JAMBON NOIR DE BIGORRE 9.5 PP
THURSDAY – CARRÉ D’AGNEAU À LA PROVENÇALE 24 PP
Premium cured ham from Black Leg Pigs
Herb-crusted rack of lamb with roast fennel, peppers, courgettes, tomatoes and olives
ACCOMPAGNEmENTS
FRIDAY – CANARD DES DOMBES 24 PP
For the table to share
Whole French duck (roast breasts and confit legs) with a cherry sauce, salardaise potatoes
Pomme purée 4 / Gratin dauphinois 5 / Frites 4 / Ratatouille 5 / Haricots verts 4 /
SATURDAY – BŒUF EN CROÛTE 27.5 PP
Braised endives 4.5 / Buttered carrots 4 /
Fillet of beef in puff pastry with wild mushrooms,
Green salad 4 / Tomato salad 5
Madeira sauce
1.75 for baguette, sourdough and Normandy butter / Vegetarian menu available upon request 12.5% discretionary service will be added to your bill. Please inform your waiter if you have any allergies we need to be aware of.
Boundary is part of the Prescott & Conran food, wine and hotel group. www.prescottandconran.com