Fish on a plate with asparagus

Menu à-la-carte

3-course £66
4-course with cheese as an extra course £76

Individual dishes to be priced as follows:
Starter £21
Main Course £39
Dessert £14
Prices are inclusive 20% VAT
A Mandatory 10% Service Charge will be added on the total bill

Entrées

Velouté de Champignons Sauvages, Julienne de Pigeon Ramier

Cream of Wild Mushroom Soup, Breast of Wood Pigeon Julienne

Carpaccio de Boeuf au Parfum de Truffes et Copeaux de Parmesan Regiano

Beef Carpaccio Perfumed with White Truffle and Parmesan Regiano Shavings

Noix de Saint Jacques Poêlées, Sauce Vierge aux Herbes, Coulis de Courgettes à l’Ail

Panfried King Scallops, Tomato Salsa with Olive and Basil, Courgette Coulis with Garlic

Salade d’Halloumi Grillé, Betteraves, Orange et Noix (V)

Grilled Halloumi Salad with Beetroot, Orange and Walnuts

Salade Tiède de Homard aux Avocats et Mangues,
Citrons Caviar, Bouquet d’Herbes

Warm Lobster Salad with Avocado and Mango, Finger Lime, Herbs Salad

Salade d’Avocats et Mangues, Citrons Caviar, (V)
Bouquet de Salade, Tempura de Légumes

Avocado and Mango, Finger Lime, Herbs Salad, Vegetable Tempura

Terrine de Foie Gras de Canard Maison à l’Armagnac,
Brioche Tiède, Compote de Tomate au Thym (supp. £5)

Homemade Duck’s Liver “Foie Gras” Terrine with Armagnac, Warm Brioche, Tomato Chutney with Thyme

Poissons ~ Viandes

Filets de Sole Limande Poêlés aux Champignons et Chair de Crabe, Beurre Citronné,
Éffilochée de Haricots Verts, Mousseline de Celeri Rave

Panfried Lemon Sole Fillets with Mushroom and White Crab Meat,
Lemon Butter Sauce, Extra Fine Green Beans, Celeriac Mousseline

Filet de Turbot Poêlé, Pointes d’Asperges Vertes, Beurre de Truffes, Mousseline de Celeri Rave

Panfried Turbot Fillet, Green Asparagus Tips, Celeriac Mousseline, Truffle Butter Sauce

Carré d’Agneau Rôti au Jus à l’Ail, Poêlée de Légumes, Pommes Nouvelles Roties, Jus au Thym

Roast Rack of Lamb with Garlic and Thyme Jus, Confits Pepper and Red Onions, New Potato with Pesto

Gratin d’Aubergines à la Mozzarelle Féves,
Edame et Goutte de Poivrons Rouges, Polenta (V)

Aubergine and Tomato Gratin, Broad Beans, Edame, Red Pepper Drops, Polenta (V)

Faux Filet de Veau Sauté aux Morilles à la Crème, Pomme Fondantes, Légumes de Saison

Panfried Veal Sirloin with Morel Cream Sauce, Potato Fondant and Seasonal Vegetables

Perdreau Roti, Sauce Perigourdine, Chou Rouge Braisé, Pommes Fondantes

Roast Partridge with Perigourdine Sauce, Braised Red Cabbage, Fondant Potato

Grouse Rotie au Jus, Sauce Perigourdine, Chou Rouge Braisé, Pommes Fondantes

Roast Grouse with Perigourdine Sauce, Braised Red Cabbage, Fondant Potato (supp. £20)

Filet de Boeuf Sauté, Sauce aux Poivres,
Croquette de Pomme de Terre et Légumes de Saison

Panfried Beef Fillet Steak, Pepper Sauce, Potato Croquette and Seasonal Vegetables

Menu Dégustation

Vincent’s 5-Course Menu Dégustation

£85

(Entire Table Order)

Special

Chef Selection

CHÂTEAUBRIAND EN CROÛTE FARCI AU FOIE GRAS, SAUCE PERIGOURDINE ET SON ASSORTIMENT DE LÉGUMES

£44 per Person

Châteaubriand stuffed with Foie Gras in Puff Pastry, Perigourdine Sauce and an Assortiment of Vegetables
(This dish is available by prior booking only and is for 2 or more Persons, Meat portion for two vary between 450g – 500g)

Desserts Maison

Macaron au Citron et Framboises, Sorbet Framboises, Coulis de Fruits

Lemon and Fresh Raspberry Macaron, Raspberry Sorbet, Fruit Coulis

Crêpe au Parfum d’Agrumes Flambée au Grand-Marnier Façon Suzette,
Glace à la Vanille Bourbon

Crêpe Suzette Perfumed with Citrus Fruit and Flamed with Grand-Marnier, Tahiti Vanilla Ice Cream

Croustillant Tiéde aux Amandes et Quetches, Glace Cannelle

Warm Crispy Punnet with Almonds and Plums, Cinnamon Ice Cream

Tarte aux Mandarines, Crèmeux de Citron, Coulis de Fruits, Sorbet

Tangerine Tart with Lemon Curd, Fruit Coulis, Sorbet

Millefeuille Framboise et Ganache Chocolat Blanc Pistache, Coulis de Fruit

Raspberry Millefeuille with White Chocolate and Pistacho Ganache, Fruit Coulis

Crème Brulée Catalane

Crème Brulée Catalane Style

Entremet aux Trois Chocolats, Petit Liégeois, Sorbet Guayaquil et Sechouan

Triple Chocolate Mousse Cake with Praline, Extra Bitter Chocolate and Szechuan Pepper Sorbet

Selection de Glace et Sorbet Maison

Selection of Housemade Sorbet and Ice Cream

Sundial’s Selection of Cheese

Selection of Cheeses

Most of our desserts are made à-la-minute and require an approximate preparation time of 15 – 20 minutes

Bottles on bar
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or call 01323 832 217