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