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Restaurant & Salon Privé
ENTRÉES
FRUITS DE MER
First course
£49 for two or more to share
A spectacular three tier platter including lobster,
crabe 13.5
crab, mussels, oysters, cockles, clams, prawns & winkles
Brown and white Devon crab,
watercress and apple salad
PLATS PriNCIPAUX
SALADE DE LéGUMES 8
Main course
Roast, raw and pickled vegetable salad
Entrecôte Frites, Béarnaise 26
Salade Lyonnaise 8
Josper grilled rib-eye steak, Portobello
Warm bacon and poached egg
mushroom and roast tomato, French fries
salad from Lyon
COQUELET BASQUAISE 18
COQUILLES ST-JACQUES 18
Spatchcock young chicken with braised peppers,
Seared scallops, braised leeks,
tomatoes and sweet onions
chive beurre blanc
Soupe DU JOUR 7.5 / DE POISSONS 9.75
Gibier du jour 28
Roast game bird of the day with accompaniments
Our daily changing soup or fish soup
HOMARD FRITES 25 / 38
served with Gruyère
Half or whole lobster, garlic butter & frites
ENTRÉES à PARTAGER
Turbot 26
The following first courses are intended
Poached turbot, girolles, celeriac purée
to be shared en famille style
BOURRIDE DE LOTTE 24
HUÎTRES
Monkfish in a Languedoc-style fish stew with aïoli
Fines de Claire Prestige oysters
x 6 15 / x 12 25
DOVER SOLE 35
Native oysters x 6 18 / x 12 29
Served on the bone with maître d’hôtel butter
Add hot chorizo for 4
Le Grand Apéritif ProvençalE 7.5 PP
POUr DEUX
Fougasse; crudités; anchoïade; tapenade;
Main courses for two people to share
aubergine caviar; cervelle de canut;
MONDAY – Choucroute Garnie 16 PP
pesto; black and green olives
The famous Alsatian pork feast with sauerkraut
Pissaladière 9 PP
Caramelized onions with olives, garlic
TUESDAY – LOUP DE MER 24 PP
and anchovies on puff pastry
Whole sea bass, haricots verts à la bordelaise
Charcuterie 6.5 PP
WEDNESDAY – Lapin à la Moutarde 19 PP
Terrines, rillettes, pâtés & saucissons
Rabbit in mustard sauce, tagliatelle
JAMBON DE BAYONNE 7 PP
THURSDAY – Carré d’Agneau à la ProvençalE 24 PP
Cured ham with celeriac rémoulade
Herb-crusted rack of lamb with roast fennel,
peppers, courgettes, tomatoes & olives
ACCOMPAGNER
FRIDAY – Canard de Dombes 24 PP
For the table to share
Whole French duck (roast breasts & confit legs)
with a cherry sauce, salardaise potatoes
Pomme purée 4 / Gratin dauphinois 5 /
Frites 4 / Ratatouille 5 / Haricots verts 4 /
SATURDAY – bœuf EN Croûte 27.5 PP
Braised endives 4.5 / Buttered carrots 4 /
Fillet of beef in puff pastry with wild mushrooms,
Green salad 4 / Tomato salad 5
Madeira sauce
Vegetarian menu available upon request
12.5% discretionary service will be added to your bill. Please inform your waiter if you have any allergies we need to be aware of.
Please be aware our game may contain shot.
Boundary is part of the Prescott & Conran food, wine and hotel group. www.prescottandconran.com