French Living Menu & Prices — Nottingham

– *“Bergerie de la Bastide”* – 6 (12.5cl.) / 7.50 (17.5cl.) / 18 (50cl.) / 25 (75cl.) / 32 (1L.) - Red : Merlot, Grenache, Terret - White : Sauvignon, Grenache, Terret - Rosé : Syrah, Grenach, Cinsault

– One piece of unpasteurised French cheese, salad & condiments

– Vanilla ice cream with whipped cream

– Soft poached meringue floating on custard

– Caramelised apple & pear cake with prune sauce

– *Selection of unpasteurised French cheeses with salad & condiments – 10 (2 cheeses) / 12 (3 cheeses) / 14 (4 cheeses) / 15 (5 cheeses)*

– *Classic crème brûlée with Madagascan vanilla – 10*

– Apple tart Tatin with vanilla ice cream

– Choux pastry filled with praline hazelnut cream

– Selection of four mini desserts with a small coffee

– Courgette & cumin soup with garlic cream

– Coarse venison terrine with salad and condiments

– Quiche with lardons, onions and cheese

– Corsican ewe's cheese bread with tomato coulis

– Burgundy snails off the shell with garlic and parsley butter

– Salmon Gravlax with creme fraîche on blinis

– Roasted vegetable salad with Xérès dressing

– Scallops with Cognac sauce, roasted apple and brioche

– Smoked duck breast, duck livers and prunes salad with quail egg

– Herb and cheese omelette with fries & salad

– Onglet steak with Bearnaise sauce, fries & vegetables

– Salmon, haddock and coley cassolette with herb sauce, creole rice & vegetables

– Spicy Creole sausage and tomato stew with Creole rice

– Buckwheat galette with peppers, onions and egg, fries & salad

– Wild venison medallions cooked rare with red wine and blueberry sauce, gratin Dauphinois and vegetable garnish

– Veal Escalope in breadcrumbs with Cepes mushroom sauce, gratin Dauphinois and vegetable garnish

– Seabass fillet with Hollandaise sauce, creole rice & vegetable garnish

– Buckwheat crepe with smoked salmon and aubergine caviar, fries and vegetable garnish

– Grilled goat's cheese salad with egg, lardons and beetroot

– *“Tribbiera”* – Niellucciu, Sciaccarellu

– *“Réserve de l'Abbé”* – Grenache, Syrah, Cinsault

– *“Le Bois Jacob”* – Gamay

– *“La Boussole”* – Pinot Noir

– *“Adour & moi”* – Cabernets, Tannat

– *“La Claymore”* – Merlot, Malbec, Cabernet

– *“Petit Bourgeois”* – Sauvignon Blanc, Roussanne

– *“Moulin de Gassac”* – Chardonnay, Viognier

– *“Lo Petit Fantet d'Hippolyte”* – Roussanne

– *“Adour & Moi”* – Petit & Gros Manseng

–*“Saint-Andelain”* – Sauvignon blanc