£25 a head including Christmas Crackers

Served from the 4th to the 23rd of December,
lunch or dinner on reservation. Of course the
Monet and Versaille are available
during this period as well!

Première Assiette

Les Potages.

Cream of Jerusalem Artichoke with Mascarpone & Hazelnuts, or Fish soup.

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

Black Pudding & Confit Pork Boudin with Sauer Kraut, fait Maison.

Le Parfait de Foies de Volaille au Poivron Rose.

Chicken Liver Parfait served with Kumquat & pink peppercorn Compote.

L’Avocat et Fromage Bleu Grillé.

Blue Cheese & Avocado melt served warm with garden leaves and walnuts.

La Tarte au Crab et Saffron.

Warm Selsey Crab, saffron and tomato tart on a bed of watercress.

Le Saumon Ecossais aux Epices d’Hiver.

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

Interlude des Gourmets
Mandarin & Basil Sorbet

Deuxième Assiette

Le Faison au Porto et Chataignes.

Roast Local Pheasant Breast with grape, chestnut and Port jus & pommes gauphrettes.

La Souris d’Agneau Les Trois Amis.

Slow Cooked Lamb Shank served with Red Wine & wild mushroom sauce.

Le Foie de Veau à l’Ancienne.

Pan Fried Calve’s Liver with Madeira and shallot butter Sauce
caramelised fennel & parsnip chips.

La Casserole de Cerf en Cocote.

Hot Pot of Venison Meatballs, dumplings, baby onions & févres
in a rich wine jus.

La Petite Marmite Dieppoise.

Baked Pavé of Cod served with mussels & prawns
cooked in a white wine velouté.

Le Saumon au Fleur d’Orange.

Roasted Fillet of Salmon with brioche & parmesan crust served with an
orange flower beurre blanc & spinach shoots.

Le Dessert ou l’Assiette de Fromages.

A choice of sweet or a selection of French cheeses.