La Table d’Hôte Monet

£21.95 Two courses / £24.95 Three courses

Please note this is a sample menu, dishes may change due to market availability

This menu is also available for pre and after theatre and also Sunday lunch,
which may change accordingly

Première Assiette

Les Potages.

Soup of the day or Fish soup.

Le Boudin Noir à la Choux Croute à l’Alsacienne.

Black pudding and confit pork boudin with sauer kraut fait maison.

Le Parfait de Foie de Volaille au Poivron Rose.

Chicken liver parfait served with pink peppercorns
and kumquat compote.

L’Avocat et Fromage Bleu Fondu.

Blue cheese and avocado melt served warm with garden leaves and walnuts.

La Tarte au Crabe et Saffron.

Warm Selsey crab, saffron and tomato tart with watercress.

Le Saumon Ecossais aux Epices d’Hiver.

Gravadlax of salmon fait maison cured with winter spices
served with sauce gribiche.

Deuxième Assiette

La Poitrine du Porc Toulousane.

Belly of Pork braised with honey & ginger and served with
saucisse de Toulouse and parsnip chips.

Le Faisan de Sussex Façon Grand Mére.

Sautè of West Sussex pheasant breast with grapes and chestnut
Port jus, buttered Savoy cabbage and pommes gaufrettes.

Le Foie de Veau à l’Ancienne.

Pan fried calves’ liver with a Madeira and shallot butter sauce
caramelised fennel and parsnip chips.

Le Confit Cuisse de Canard au Grand Marnier.

Confit of Gressingham duck leg served with a spiced Grand Marnier
jus and crushed butternut squash.

Le Petit Marmite Dieppoise.

Baked pavé of cod served with mussels and prawns
cooked in a white wine velouté.

Le Saumon au Fleur d’Orange.

Roasted fillet of salmon with a brioche and parmesan crust served
with an orange flower beurre blanc and spinach shoots.

Le Dessert ou l’Assiette de Fromages.

A choice of sweet or a selection of French cheeses.