Amuse gueules Entrées Plats Desserts et fromages

FA T H E R ’ S DAY LU N C H
Two courses 16.95 • Three courses 18.95
Amuse gueules
Enjoy one of our delicious appetisers
Plats
Mixed marinated Provençal olives
All main courses are served
with today’s selection of potatoes
and seasonal vegetables, salad
or pommes frites
Mini chorizos au miel 3.50
Le rôti du dimanche
Mini chorizos roasted in honey
Roast beef, Yorkshire pudding
with all the trimmings
Olives marinées 2.95
Gousse d’ail rôtie 3.75
Whole roasted garlic bulb with
artisan bread, extra virgin olive oil
and balsamic vinegar
Tapenade 3.00
Black olive and anchovy tapenade
with artisan bread
Saucisson 3.50
Thin slices of French ‘Label Rouge’
saucisson from the Beaujolais region,
with cornichons and French bread
Entrées
Our starters are served with freshly
baked French bread and Lescure butter
Soupe aux tomates
et poivrons
Roasted tomato and red pepper soup
with thyme and crème fraîche
Ramequin aux champignons
Baked ramekin with mushrooms, garlic,
and with (or without)
Gruyère cheese
Alsace bacon
Parfait au foie de volaille
Chicken liver parfait with sourdough toast
and red onion confiture
Fromage de chèvre
Deep-fried goats’ cheese with frisée salad
and spiced tomato chutney
Pâté au maquereau
Smoked Cornish mackerel pâté with
crème fraîche, lemon and chives
Desserts et fromages
Délice au chocolat
Warm chocolate torte served with
crème Chantilly and pouring chocolate
Gâteau au caramel
Sticky toffee pudding with vanilla ice cream
Porc rôti
Méli mélo de framboise
et meringue
Honey-glazed slow-cooked pork with
caramelised apples, cider, sage jus
and crushed crackling
Raspberry and cream ice cream, raspberries,
crushed meringue, marshmallows,
toasted pistachios and raspberry coulis
Filet de loup de mer
Roasted fillet of sea bass with olive oil, garlic,
chorizo, tomatoes, lemon and parsley
Poulet forestier
Roasted chicken breast with a fricassée of
wild mushrooms, asparagus and peas
Tarte au citron
Caramelised lemon tart with
blackcurrant ice cream
Glaces et sorbets
Choice of ice creams and sorbets
Bœuf à la violette de Brive
Plateau de fromages
Limousin beef slow-cooked with red wine,
leeks and Moutarde violette de Brive
Our typical rustic French cheese board of:
Brie de Nangis, Fourme d’Ambert and Sainte
Maure, served with biscuits, celery and
red onion confiture.
Salade Niçoise végétarienne
Grilled halloumi cheese, roasted red peppers,
olives and tomatoes, with French beans,
sautéed new potatoes, soft poached egg
and croûtons
Saumon
Pan-fried fillet of salmon with minted pea purée
and a soft herb and baby caper dressing
Pavé de steak
Scottish pasture-fed 21 day-aged rump steak
with green herb and roasted garlic butter,
served with dressed leaves and pommes frites
Acc ompagnements
Additional side orders
Green salad of dressed leaves 2.95
Roasted field mushrooms with garlic 3.25
French beans with toasted almond flakes 3.25
Dauphinoise potatoes 3.50
Red onion and tomato salad 2.95
Pommes frites 2.95
We have specific allergen free dishes on our menus (for example gluten free) and we can provide a detailed list of all allergens used in our kitchens on request.
If you do have an allergy please alert one of our members of staff. Nuts, nut oils and derivatives are used in our kitchens and some of our dishes may contain bones.
The ingredients used in all of our dishes may vary occasionally, subject to availability. There is a 10% discretionary service charge for all tables of six or more.
@LeBistrotPierre
/ LeBistrotPierre
www.lebistrotpierre.co.uk
Vegetarian dishes