1. FLOC DE GASCOGNE
— 100ml £6 —
APÉRITIF AUX NOIX VERTES, L. CAZOTTES 2003
— 40ml £6 —
TAYLOR’S CHIP DRY PORT BLANC
—125ml £6 —
APÉRITIF DE FLEURS DE SUREAU, L. CAZOTTES 2007
— 40ml £6 —
SOUPE DE POISSONS
Provençale fish soup
— £11 —
CRABE ET SA SALADE DE CÉLERI-RAVE ET POMMES
Fresh crab with celeriac & apple
— £14 / £24 —
CASSOLETTE D’ESCARGOTS ET GIROLLES À L’AIL
Snails, girolles, garlic & mashed potatoes
— £12 —
PLANCHE DE CHARCUTERIE
Selection of Noir de Bigorre
— £14 / £23 —
POIREAUX VINAIGRETTES ET ANGUILLE FUMÉE
Tender leeks with smoked eel
— £8 —
COQUILLES ST. JACQUES À L’ENCRE
Scallops with squid ink
— £16 / £28 —
TARTINE DE CHÈVRE,
SALADE DE BETTERAVES
Beetroot salad with goat’s cheese toast
— £10 —
TERRINE DE FOIE GRAS, BAGUETTE
Terrine of foie gras with baguette
— £14 —
BOUDIN GASCON AUX POMMES CARAMELISÉES
Black pudding with sautéed apples
— £8 —
MELON ET JAMBON DE BAYONNE
Charentais melon with Bayonne ham
— £10 —
PLEASE INFORM US OF ANY ALLERGIES OR DIETARY REQUIREMENTS AS WE ARE UNABLE TO GUARANTEE THAT DISHES WILL BE COMPLETELY ALLERGEN-FREE.
ALL PRICES INCLUDE VAT AND ARE SUBJECT TO A DISCRETIONARY SERVICE CHARGE OF 12.5%. PRIVATE ROOM AVAILABPRIVATE ROOM AVAILABPRIVATE ROOM AVAILABPRIVATE ROOM AVAILABLE FOR HIRE.LE FOR HIRE.LE FOR HIRE.LE FOR HIRE.
PHOTOGRAPHY BY JEAN CAZALS : INFO@JEANCAZALS.NET
APÉRITIFS
HORS-D’ŒUVRES
POURDEUX
PIERRE’S DAILY CHOICE OF DISHES
2 COURSE SET MENU
----- £18 -----
3 COURSE SET MENU
----- £22.50 -----
A choice of 3 starters, main courses and desserts
Available for lunch Monday to Saturday
3 COURSE SUNDAY SET MENU
----- £26 -----
A choice of 3 starters, main courses and desserts
Available for lunch only
SPECIALS AVAILABLE FOR DINNER
----- £19 to £35 -----
SOLE MEUNIÈRE
Pan-fried Dover sole
— £36 —
HOMARD ÉCOSSAIS THERMIDOR
Scottish lobster Thermidor
— £36 —
BAR SAUVAGE RÔTI AU JUS D’AGRUMES
Pan-fried sea bass with a citrus jus
— £27 —
RAIE AUX CHAMPIGNONS DES BOIS
Steamed skate with wild mushrooms
— £18 —
PIED DE COCHON AUX MORILLES
Pig’s trotter stuffed with sweetbreads & morels
— £28 —
FOIE DE VEAU LYONNAISE
Calf’s liver Lyonnaise
— £20 —
DAUBE DE JOUE DE BŒUF
Braised beef cheeks
— £23 —
QUASI D’AGNEAU AUX HERBES PROVENÇALES
Rump of lamb with Provençale herbs
— £24 —
ARTICHAUT ET LÉGUMES EN CROÛTE
Artichoke & vegetables in pastry
— £19 —
LAPIN RÔTI À LA MOUTARDE
Roasted rabbit with Dijon mustard
— £24 —
MAGRET DE CANARD AUX ÉPICES
Spiced breast of duck
— £21 —
ENTRECÔTE AUX ÉCHALOTES GRISES
Scottish sirloin steak with shallots
— £26 —
LEMARCHÉ
POISSONS
ENTRÉES
TERRINE DE MAQUEREAUX MARINÉS AUX HERBES
Marinated mackerel terrine with herbs
— £9 —
All main courses are garnishedAll main courses are garnishedAll main courses are garnishedAll main courses are garnished with vegetables & potatoeswith vegetables & potatoeswith vegetables & potatoeswith vegetables & potatoes
POUSSE RAPIÈRE
— 125ml £12 —
CÔTE DE BŒUF BÉARNAISE
Scottish rib of beef on the bone
— £54 —
POULET DE LAVERSTOKE AUX CHAPONS
Roasted organic Laverstoke chicken,
stuffed with bread & garlic
(Allow 45 mins)
— £49 —
PAVÉ DE CABILLAUD, HARICOTS BLANCS
Cod fillet with white beans & chorizo
— £19.50 —