Show & Dinner
Côte
Three-Course Set Menu
Starters
Crab Maison
Crab, avocado, cucumber, capers, shallots & mayonnaise, topped with sliced radish & served with toasted sourdough baguette.
Chicken Liver Parfait
Pink pepper butter, fig compote & pickles with toasted sourdough baguette.
Calamari
Breadcrumbed squid, served with Provençal mayonnaise.
Warm Baked Beetroot (VG)
Dressed beetroot wedges on lemon & herb aioli with julienned pear, pistachio dukka and pickled shallots, topped with crispy panisse.
Mains
Rib-Eye Steak (10 oz) (GF)
Served with frites and a herb salad. Recommended medium
Confit Pork Belly
Savoy cabbage, confit shallots, golden sultanas, apples and dauphinois potatoes, with a Calvados & thyme jus.
Fish Parmentier
Haddock, prawns & salmon in a white wine & leek sauce, topped with potato purée and a Comté crust.
Mushroom Cassoulet (V)
A slow-cooked haricot bean stew topped with spicy glazed Fable mushrooms, served with garlic sourdough croûtes.
Pan-fried Salmon Béarnaise
With homemade béarnaise sauce, lemon & garlic Tenderstem broccoli and triple-cooked chips.
Butternut Squash Tarte Tatin (V)
Sage, salted caramel and red onion tarte tatin topped with whipped goat’s cheese and toasted almonds, with a green salad.
Desserts
Chocolate Mousse (V)
Velvety dark chocolate mousse.
Chocolate Praline Tart (VG)
With a berry coulis and vanilla ice cream.
Passion Fruit & Lime Leaf Crème Brûlée (V)
A traditional burnt French custard infused with passion fruit & lime leaf, served with vanilla-poached pineapple.
Cheese Board (for one)
Your choice of four cheeses. Served with grapes, seasonal fruit, fig chutney and sourdough croûtes. Choose from: Brie aux Truffes Morbier Chèvre Buchette Fourme d’Ambert Tomme de Savoie Délice de Bourgogne
