APPETISERS
e la Bastille
Viv
Friday 14th July 2017
baked French bread and Lescure butter
5.30–7pm two courses £18.95
7pm onwards two courses £21.95
Four courses £25.95
Toasted brioche with fricassée of mushrooms
APÉRITIF
A glass of Veuve Devienne,
Vin Mousseux NV, 12%
– or –
Meteor Classic ’27 5.0% (330ml)
MAINS
Olives marinées 2.95
Mixed marinated Provençal olives
 
Mini chorizos au miel 3.75
Mini chorizos roasted in honey
Gousse d’ail rôtie 3.75  
Whole roasted garlic bulb with
artisan bread, extra virgin olive oil
and balsamic vinegar
Saucisson 3.50
Thin slices of French ‘Label Rouge’
saucisson from the Beaujolais region,
with cornichons and French bread
Tapenade 3.50
Red pepper and anchovy tapenade
with artisan bread
Pain sans gluten 0.95  
Lightly toasted gluten-free bread
served with Lescure butter
STARTERS
Served with complimentary freshly
Soupe à l’oignon
French onion soup with Gruyère croûton
Gambas à l’ail
Prawns sautéed in garlic butter,
lemon, white wine and parsley served
on sourdough toast
Brioche et champignons
with (or without  ) Alsace bacon
Fromage de chèvre
Deep-fried goat’s cheese with rocket
salad and spiced tomato chutney
Saucisse de Toulouse
Pan-fried Toulouse sausage with a soft
poached egg and warm tomato dressing
DESSERTS & CHEESE
Served with today’s selection
of potatoes and seasonal vegetables,
salad or pommes frites
Confit de canard
Duck leg confit from the Périgord region
of France, with Lyonnaise potatoes,
caramelised shallots, grilled French beans
and blackberry jus
Epaule d’agneau
Overnight slow-roasted shoulder of lamb with
minted pea purée and Roquefort butter
Pavé de steak
Pan-fried Scottish pasture-fed
21 day-aged rump steak with green
peppercorn and brandy sauce
Poulet Provençal
Pan-fried chicken breast with Provençal
vegetables and red wine jus
Tarte au chèvre
Warm tartlet of goats’ cheese, spinach,
butternut squash and caramelised onion
with chive beurre blanc
Loup de mer
Pan-fried fillet of seabass with French beans,
toasted almonds and parsley butter
Risotto végétarien  
Risotto with petits pois, courgette,
wilted spinach, Provençal sauce,
crispy garlic and truffle oil
SIDES
Dauphinoise potatoes 3.50  
Roasted field mushrooms
with garlic 3.25  
House salad 3.25  
French beans with toasted
almond flakes 3.25  
Creamed spinach 3.25
 
Red onion and tomato salad 3.25  
Pommes frites 2.95  
Crème brûlée
Vanilla crème brûlée
Délice au chocolat
Chocolate torte with vanilla ice cream
Méli mélo de fraises et meringue
Strawberry ice cream with fresh
strawberries, crushed meringue, soft
marshmallows, pistachios, strawberry
coulis and crème Chantilly
Bavarois et compôte
de fruits rouges
Buttermilk pudding with a berry compôte
Plateau de fromages
Our typical rustic French cheese board of:
Brie de Nangis, Fourme d’Ambert and
Le Saint Mont des Alpes. Served with
biscuits, celery and red onion confiture.
Dietary information
These dishes are suitable for vegetarians.
 hese dishes are suitable for a gluten-free diet.
T
Please advise your server.
 hese dishes can be made suitable for a gluten-
T
free diet. Please ensure you clearly advise your
server that you require a gluten-free option.
We have a separate children’s menu or we are happy
to charge 50% less for smaller portions of most
dishes on our menus. We can provide a detailed list
of all allergens used in our kitchen on request. If you
do have an allergy please alert your server. Nuts, nut
oils and derivatives are used in our kitchen and some
of our dishes may contain bones. The ingredients
used in all of our dishes may vary occasionally subject
to availability. There is a 10% discretionary service
charge for all tables of six or more.
July 2017