Those you who remember our 'old' restaurant in North Road will recall that we always had a French themed weekend each year around the time of  Beaujolais Nouveau Day.

The exception was 2012 as we were getting ready for our move here.

Well, we're well settled here now and we can't wait to launch our 2013 French Weekend!

Thursday 21st November is the actual day that the 2013 Beaujolais Nouveau wine will be launched and we've ordered stock in to be served that evening - we will not be serving our Early Evening menu  - from 7.30pm

The French theme will continue through the evenings of Friday 22nd November, again from 7.30pm (our Early Evening menu will be served as usual) and Saturday 23rd November.

We will not be serving our usual Dinner menus during the French Weekend


So, why not book your table now? It's guaranteed to be a fabulous evening with a piano accordianist to entertain you on the Thursday and Saturday nights whilst Ed Alexander will join us on the Friday night.


Pre-booked tickets only, please, at £28.00 a head. Dinner will include a bottle of Beaujolais Nouveau - one bottle for every 2 adult dinners*

The Small Print (there's always Small Print!)

*This offer is exclusive to this evening only. No cash alternative or substitutions allowed. No other offers may be used in conjunction with this offer


A Presentation of Beaujolais Nouveau 2013

 

Prix Fixe £28.00 pour Couvert Inclusiv de Beaujolais

Le Menu

 

Le Potage Oignon Francaise avec Vin Rouge

(Traditional French Style Onion Soup finished with Red Wine & Cheese Crouton)

or

Melon a la Parisinne

(Served in Chilled Muscat wines these Pearls of

 Sweet Melon are combined with Red Grapes)

or

Moules Marinieres

(This Classic French dish of Mussels cooked in

Fine Wine and served in their shells in a smooth sauce)

or

Saute Foie d’Agneau au Raisin et Cognac

(Pan fried Lambs Liver finished with Sultanas and Cognac)

or

Chevre Villardonnel

(Bread crumbed and Deep Fried this Lovely French Goats Cheese will be drizzled with Honey and Presented on a Dressed Walnut Salad Garnish)

 

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Entrecote Grille Bordalaise

(Prime Entrecote steak grilled to order and served with a fantastic

 Full Bodied Red Wine sauce of Onions and Mushrooms)

or

Suprem de Poulet Normandie

(Steamed to retain natural flavours this Breast of Young Chicken is served with a fragrant sauce of White Wines Minced Apples Cream and Calvados Brandy)

or

Filet de Plie Poche sauce Homard et Crabe

(Gently Poached Fillets of Plaice are married to a Classical Lobster

and Crab sauce finished with Cream and  Cognac )

or

Magret de Canard

(A Smooth sauce of Red Burgundy Wines and Armagnac Scented with Lavender marries Perfectly to this Breast of Singed and Roasted Gressingham Duckling)

 

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Entremets Assortis ou Fromages de la France

(A selection of Sweets or French Cheeses and biscuits)

 

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Thé ou Café avec Frivolaties

                                                                               (Tea or Coffee with Dinner Mints)