Our menus

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


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.