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
Picholines de Provence olives 4
Artisan meat board from our counties to share 25
Artisan French cheese board 14
Light bites / Starters
Local green asparagus, morel msuhroom stuffed with Comté cheese, veal jus & crispy bacon lardons 14
Native lobster raviole, Cognac lobster bisque, Isigny fresh cream & leek fondue 14
Slow cooked duck egg, chanterelle mushrooms & cepes emulsion, rustic crôutons 13
Seared queen Scottish scallops, watercress velouté, white garlic purée, Bayonne Ham crisp 14
Périgord foie gras mi-cuit, fresh pistachios, beetroot, ginger bread & green apple 17
Sauternes Lions Du Suduiraut 2010 (50ml) 6
Château Yquem 2003 (50ml) 35
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
Périgord fresh truffle & mascarpone risotto, lamb lettuce walnut salad 25
Grilled Cornish line caught seabass, provençale ratatouille, basil pesto, chips de Chorizo 24
Bouillabaisse (Sea bass, Monkfish and red mullet, garlic croûtons, rouille and saffron potatoes, fish stew) 29
Slow cooked guinea fowl bake, chestnut farce, gratin Dauphinois & cepes sauce 25
Local beef en Wellington au feu de bois, provencal vegetables tians, triple cooked chips & Port jus 35
Sides: Petits pois à la Française / triple cooked chips / cauliflower gratin / provençal vegetable tians 4
Gourmandises
Artisan French cheese board 14
Bourbon vanilla crème brûlée 9
Valrhona chocolate chef’s surprise 12
Traditional crêpes Suzettes, crowned with Grand Marnier orange liqueur 9
Apple tarte tatin, Isigny cream 10
Bon Appétit…
A discretionary service charge of 12.5% will be added to your final bill.