La Table d’Alix @ The Plough
In order to favour quality, freshness and respect the seasonality of each product, our chefs suggest the following menu.
They will take a great pleasure to cook for you the best products available from this period, a combination of different dishes and bring you in their culinary world.
Whilst waiting
French bread and our cultured butter 4
Olives 5
Artisan French cheese board 15
Light bites / Starters
Normandy Camembert AOP & apple millefeuille, caramelised apples, beetroot dressing, spiced red peppers chutney 13
Seared queen Scottish scallops, jasmine raisins, cauliflower textures & curry oil 15
Cornish lobster ravioles, seaweed Isigny crème fraîche, lobster and Cognac bisque 17
28 days aged local beef fillet tartare au Cognac, Burford bown egg yolk, croûtons 15
Périgord pan fried foie gras, infused plums, ginger bread & pain brioché maison 17
Sauternes Lions Du Suduiraut 2010 (50ml) 6
Vive la Normandie
Home made apple sorbet with Calvados apple brandy 5
(Cleans the palate in order to fully enjoy your next course)
Main courses
Slow cooked & boneless french rabbit, foie gras & mushroom farce, prune and Armagnac jus, chervil mash potato 29
Bouillabaisse (Line caught sea bass, Monkfish and red mullet, garlic croûtons, rouille and saffron potatoes, fish stew) 33
Beef Tournedos Rossini, pan fried foie gras, fresh truffles & truffle jus, triple cooked chips 39
Pearl Barley risotto, miso and onion purée, Pécorino cheese 25
Cornish skrei cod, dashi japanese bouillon, crunchy vegetables julienne & chinese mushrroms 27
Sides: Petits pois à la Française / triple cooked chips / Garlic spinach / vegetables in season / roasted potatoes / chervil mash 4
Gourmandises
Artisan French cheese board 14
Vanilla Bourbon crème brûlée 9
Valrhona chocolate chef’s surprise 12
Traditional crêpes Suzettes, crowned with Grand Marnier orange liqueur 9
Apple tarte tatin, Isigny crème fraîche 10
Bon Appétit…
A discretionary service charge of 12.5% will be added to your final bill.