RÔTIS DU DIMANCHE GARNI | SUNDAY ROAST SUNDAY’S FROM 12.00 ONWARDS TILL EATEN….

Roasts are all traditionally garnished ‘LABEL ROUGE’ CHICKEN........................................................................................................................................................................................... 13.95 Free range Vendee chicken, free range chipolata sausage

BLYTHBURGH FREE RANGE PORK........................................................................................................................................................................14.95 Slow roast belly, crisp crackling, chilled Bramley apple sauce

35 DAY AGED SIMMENTHAL BEEF SIRLOIN ....................................................................................................................................................16.95 Horseradish cream

CARTE DES DESSERT | DESSERT SORBET CASSIS À LA BOURGUIGNONNE ........................................................................................................................................................................3.95 Blackcurrant sorbet, crème de cassis liqueur poured at the table, gavotte tuile

CRÈME CARAMEL, MÛRES SAUVAGES...............................................................................................................................................................................4.75 Classic crème caramel, poached wild mulberries

GLACES ET SORBETS MAISON ...............................................................................................................................................................................................4.95 a selection of two scoops Ice Cream - Madagascan vanilla, Bitter Chocolate or Hazelnut Sorbet - Blackcurrant, Mango or Raspberry

LE DOUBLE CHOCOLAT MŒLLEUX 61% .......................................................................................................................................................................5.25 Bitter 61% double chocolate flourless ‘tart’, gold leaf, crème fraîche d’Isigny

PAIN PERDU À L’ORANGE, SAUCE ANGLAISE ................................................................................................................................................................ 5.95 French brioche pudding, confit orange & golden raisins, crème anglaise

CRÈME AUX FRUIT DE LA PASSION, SORBET, SABAYON LAIT D’AMANDE .................................................................................................. 6.25 Passion fruit panna cotta, tropical fruits, mango sorbet, almond milk sabayon

SHERRY TRIFLE ‘MONSIEUR MAX‘.........................................................................................................................................................................................6.50 Jasmin tea sponge, sherry, custard, griottine cherries, chocolate, gold leaf & angelica

PAVLOVA À LA RHUBARBE ..................................................................................................................................................................................................... 6.75 Meringue, roast rhubarb compote, crème pâtissière, pistachio, ginger ice cream

FROMAGES FERMIER | FARMHOUSE CHEESE Quince & mustard jelly, Handmade Biscuits

ONE CHEESE 3.95 | TWO CHEESES 6.25 | THREE CHEESES 7.50

PETIT DÉJEUNER | BREAKFAST We will open for Breakfast on weekdays from May 5th 2015 09.00 – 11.45 last orders and open earlier on Saturday, Sunday & Bank Holidays 09.00 – 11.45 last orders

A discretionary service charge of 12.5% will be added, includes vat @20%

www.provenderlo ndo n.co.uk

APÉRITIF

125ml GLASS

BOTTLE

VOUVRAY, BRUT, NV, Sylvain Gaudron, Loire ............................................................................................................................................. 6.50

GRILLADES | GRILL

PIERRE PAILLARD, GRAND CRU, BRUT N.V., Bouzy ..................................................................................................................................... 8.75 .... 46. 50

House hamburger, 200g aged Herons Farm beef. brioche bun, aïoli, harissa & red pepper relish, wally pickle, pommes frites add Gruyère +1.00, Alsace Black Bacon +1.00, Roquefort + 1.50

PIERRE PAILLARD, ROSÉ, GRAND CRU BRUT, N.V., Bouzy .......................................................................................................................................... 55.25

BŒUF SELECTIONÉE

CHAMPAGNE

This is a beautiful glass of Champagne, real finesse, pale, gentle acidity, is the perfect aperitif and has been awarded 92 points in the Wine Spectator

Served with a choice of sauce: Béarnaise | Hollandaise Poivre Vert | Aïoli | Sauce Vièrge | Harissa & Tomato Relish

BROCHETTE D’HALOUMI ET LEGUMES ............... 14.75

CASSE-CROÛTES | APERITIF NIBBLES

OLIVES

FLÛTE À L’AIL (V).................................................................................3.75

NOCELLARA GLACÉE (V) ...............................................................2.95

BROCHETTE DE BŒUF À L’ANCIENNE .................................19.50

Nocellara del Belice jumbo olives on ice

MANZANILLA DU MAROC AU CITRON (V).......................... 3.25 Manzanilla olives, preserved lemon & turmeric

PIMENTS ÉPICÉES FARÇIES (V).................................................... 4.25

SELECTION CHARCUTERIE ARTISANAL

Hot, spicy & sweet baby red Sicilian ‘pepperoncini’, stuffed with barrel aged feta & herbs

RADIS, AÏOLI, FLEUR DE SEL (V) ...................................................2.95

French breakfast radishes, Camargue sea salt, aïoli

LYON

Salted roast Spanish Marcona almonds – the finest almonds in the world

Colette Sibilia, aux Halles de Lyon, Lyon - since 1917 Rosette de Lyon au Jambon..........................................................4.75 Saucisson sec au Jambon ........................................................... 4.50 Goose & pork rillettes...................................................................3.95 Hure ‘veal tongue’ en remoulade ................................................ 3.25

POP CORN ‘AU CHEVRE’ (V) ......................................................... 3.25

TARBES.......................................................................................9.50

NOIX AUX HARISSA ROSE (V) ......................................................2.95 Roast Rose harissa spiced cashews, almonds & peanuts

AMANDES MARCONA (V) ............................................................3.75

French goats cheese & black pepper pop corn

CONFIT DE SAUMON FUMÉ ........................................................ 4.25 potted London cure smoked salmon, cucumber & dill

REMOULADE DE CELERIE RAVE (V).......................................... 3.25 celeriac remoulade, Dijon mustard, mayonnaise

Société Le Porc Noir - Porc Noir de Bigorre Gascon Black Pig saucisson, piments épicés, celerie rave, cornichons

BOURG EN BRESSE .................................. 13.95 TO SHARE Le Père Fouilloux Saucisson sec de Bourgogne au Jambon 300gto slice at the table, celeriac remoulade, cornichons, half baguette & French butter

PAIN, BEURRE ..........................................................................................1.45

SOUFFLE AU FROMAGE ............................................... 11.75

Twice cooked gruyère & goats cheese souffle, sauce mornay

STEAK FRITES.......................................................................................14.75

Proper Garlic Bread Whole slow proved artisan baguette, Normandy butter, garlic & parsley Freshly baked allow 12 minutes

VEGETARIEN VEGETARIAN

STEAK HACHÉ ................................................................................... 10.95

225g Prime Flat iron steak, choice of sauce, pommes frites maison

Skewer of Hereford beef fillet, red pepper, onion & courgette, spiced couscous or pommes frites, choice of sauce

FILET DE BŒUF approximate weight 275g .....................................23.50

AHaloumi cheese, pepper, onion & courgette skewer, ras el hanout & saffron couscous or pommes frites, aioli

FEUILLITÉE AUX ASPERGES VERTES, CHAMPIGNONS, ARTICHAUTS ET ŒUF DE POULE) ........................................................ 15.75 French asparagus, wild mushrooms, spinach/leek & artichoke ‘vol au vent’, poached Burford brown egg, sauce hollandaise

14 day aged Hereford fillet - cut from the chateau, choice of sauce

PLATS BOURGEOIS | MAIN SUPREME DE POULET FERMIER ROTI AU CITRON, ESPELETTE ET HUILE D’OLIVE .................................................................................. 11.50 Grilled ‘Label Rouge’ free range chicken, lemon, espelette chilli & olive oil

GOUJONS DE MERLAN, PETIT POIS À LA MENTHE, TARTARE........................................................................................................................... 13.75 Fried day boat whiting ‘goujons’, minted peas, sauce tartare, pommes frites

LAPIN BRAISÉE, VENTRECHE CONFIT, LEGUMES DE PRINTEMPS, PETIT JUS ......................................................................................................... 14.95 Braised Vendee rabbit, confit ventreche bacon, asparagus, peas, artichoke pommes vapeur, braising Juices

LOUP DE MER À LA NAGE ..........................................................................................................................................................................................................15.50 Whole boned seabass steamed in a fragrant fennel, carrot & herb court bouillon

STEAK TARTARE ........................................................................................................................................................................................................................... 15.50 Hand chopped Hereford fillet steak ‘tartare’, 150g, seasoned to your liking, frites maison

NOISETTES DE PORC FERMIER GRATINÉE AU BLEU, DUXELLE, RIZ PILAF.................................................................................................... 15.75

Crisp slow proved half baguette, unsalted Normandy butter

Escalopes of Gloucester Old Spot pork tenderloin, mushrooms & mushroom duxelle, Blue cheese glaze, pilaf rice

CABBILAUD ROTI, RISOTTO AUX CRABE ET CRUSTACES, BEURRE .............................................................................................................................................16.50 BLANC Roast fillet of wild cod, herb & lemon crust, brown crab & shellfish risotto, beurre blanc

ENTRÉES | STARTERS

TAGINE D’AGNEAU AUX EPICES DOUCES, TABOULEH ............................................................................................................................................16.75

VELOUTÉ DE PETITS POIS ET MENTHE, CIBOULETTE.....4.75 Petit pois & mint soup, sour cream, chives

IMAN BAYILDI ........................................................................................5.95 Spiced aubergine salad, red pepper & harissa dressing, Greek yoghurt, grilled crostini Maldon kiln smoked shell on prawns, aïoli, lemon

CHEVRE GRILLÉE, SALADE DE BETTRAVE ........................... 6.75 Grilled goats cheese, heritage beetroot, crisp leaves, herb vinaigrette

LYONNAISE ............................................................................................6.75 Smoked ham hock, Boulogne herring, fine green beans, frisée, shallots poached Buford Brown egg, croutons, Dijon mustard vinaigrette

MAGRET DE CANARD À L’AIGRE DOUX.......................................................................................................................................................................... 17.25

CEVICHE .................................................................................................. 7.75

Roast spiced Barbary duck breast, charred baby leeks, gratin dauphinois, red wine jus

Six ‘petit gris’ snails, parsley, tarragon & garlic, crisp baguette

COCKTAIL DE CREVETTES GRISES ET CRUSTACES ........ 7.25 Brown shrimps, prawns, devilled brown crab, crisp lettuce, marie rose

7.50

LOTTE ET CREVETTES À L’INDIENNE................................................................................................................................................................................ 21.50 Monkfish & king prawn curry, Basmati pilaf, classic condiments

SAUMON TRADITION ........................................................................7.75

SPECIALITÉ

London cure smoked salmon - hand sliced salmon & ‘potted’ salmon, pickled cucumber, horseradish

STEAK TARTARE .................................................................................. 7.95 Hand chopped fillet steak tartare, 80g, croutons sec

POISSONS FUMÉS...............................................................................7.95

ESCARGOTS À LA BOURGUIGNONNE .................................. 6.95

Artisan Charcuterie selection Madame Sibilia, Lyon & Le Père Fouilloux, Bourg en Bresse Saucisson au Jambon & Rosette, Veal tongue ‘en rémoulade’ Potted goose & pork, cornichons, croutons

Tagine of Herons Farm lamb shoulder, fragrant Moroccan spices, onion & chick pea, preserved lemon olives, apricot, almonds & yoghurt, ras el hanout tabouleh

Red mullet, rockfish, shellfish & saffron soup, rouille, croutons & gruyere Classic marinated raw sea bass, lime, chilli, ginger & spring onion, avocado & basil, sesame croutons

BUISSON DE CREVETTES FUMÉ, AIOLI...................................6.25

ASSIETTE DE CHARCUTERIE...........................................................

SOUPE DE POISSONS PROVENCAL AU SAFRAN................7.50

Smoked fish board I Somerset Eel, Potted salmon, London cure smoked salmon, Kiln smoked prawns, Boulogne Herring, cucumber & dill

TO SHARE HORS D’ŒUVRES ‘ROYALE’ ............................. 9.25 PER PERSON To share for two A generous selection of hors d’œuvres smoked fish, charcuterie & crudities

www.provenderlo ndo n.co.uk

ENTREÔTE DE BŒUF ANGUS DOUBLE SUR L’OS GRILLÉ to share 49.50 Grilled 48 day dry aged Scotch Aberdeen Angus double wing rib of beef on the bone, beurre a l’ail, fleur de sel & mignonette pepper, choice of sauce

GARNITURES | SIDES EXTRA FINE GREEN BEANS, ALMONDS ................................ 3.25 CREAMED LEAF SPINACH .............................................................2.95 RIZ PILAF .................................................................................................2.50 POMMES FRITES MAISON ............................................................ 3.25 CHARLOTTES, BUTTER & PARSLEY............................................ 3.50

GRATIN DAUPHINOIS.........................................................................2.95 RAS EL HANOUT COUSCOUS ......................................................2.75 SICILIAN TOMATO, RED ONION & BALSAMIC................... 4.50 GREEN LEAF SALAD .........................................................................4.50

A discretionary service charge of 12.5% will be added, includes vat @20%