BIB Gourmand Menu

Three courses 39 | Two courses 32
All dishes can also be ordered à la carte

ENTRÉE

Arancini filled with pumpkin, eggplant and basil | salsify salad  (V) | 13           
Soave Classico ’18, ‘Monte Carbonare’, Suavia, Veneto 45 / 9                    
or    
Pan-fried sardines with breadcrumb filling | orange | pine nuts | 15                          
Clos Cibonne Cuvée Tibouren Rosé ’18 Cru Classé, Provence 45 / 9
or      
Chicken liver Crème Brûlée | black pudding | 16  
Clos de Caveau Côtes du Rhône ’19 ‘Les Bateliers’ 35 / 7

                          
MAIN COURSE

Pied de Moutons Ragout | Morels | Comté | orange bread | samphire (V) | 22 
Cat’s Cradle Chenin blanc ’18, Thorne & Daughters, Swarland Z.A. 55 / 11
or  
Catch of the day | 28                                                                                          
Please ask for the wine suggestion
or 
Roasted Anjou dove | gravy | smoked bacon | onion marmalade | 26 
Valpolicella Ripasso ’16, Capitel San Rocco, Tedeschi, Veneto 45 / 9

DESSERTS

Selection of three seasonal cheeses | 13
Madeira Rainwater 5 years Old, Barbeito  7.5
or
‘Moscow Mule’: Vodka mousse | lime-ginger beer | lime & mint sorbet | 14                                                                                            
Domaine des Baumard, Coteaux du Layon ’15 Carte d’ Or 8                                                     

Do you have any allergies, vegetarian of dietary wishes, please notify our serving staff