Menus private hire

Restaurant . Bar . 60’s YéYé

 

 

SAMPLES MENUS

 

 

CANAPES STYLE MENUS

OPTION 1

£11 / head

 

French cheese and charcuterie

served with french pickles, marinated olives and french sourdough bread

 

Tartes flambées selection

A speciality from Alsace made from extra thin bread dough topped with

crème fraiche, smoked lardons and white onions.

You will be served a selection of different variations of our classic tarte flambées.

They will be sliced and served like canapés by one of our waitress.

 

 

Deserts

Sweet tartes flambées selection

 

 

 

 

OPTION 2

£18 per head

French cheese and charcuterie

served with french pickles, marinated olives and french sourdough bread

 

 

Canapés

 

smoked salmon mousse and cucumber

 

duck pate and cornichons

 

black olive tapenade

 

escargots and garlic butter

 

Tartes flambées selection

 

A speciality from Alsace made from extra thin bread dough topped with

crème fraiche, smoked lardons and white onions.

You will be served a selection of different variations of our classic tarte flambées.

They will be sliced and served like canapés by one of our waitress.

 

 

Deserts

 

Sweet tartes flambées selection

 

Mini French pastries

 

Mini black cherries clafoutis

 

Mini fruit tarts

 

 

 

 

 

SIT DOWN DINNER SET MENUS

OPTION 1

 

 

 

 

OPTION 2

£19 per head for 2 courses

£24 per head for 3 courses

Starters

Selection of tarte flambées for the table to share

Mains

Raclette

French cheese that you melt at your table with our machine served with potato,

a selection of charcuterie, salad and French pickles

or / and

Fondue

Melted cheese served in a communal pot.

Served with sourdhough bread and two sides.

Choose from cornichons, grapes, apples, saucisses de Strasbourg, ratte potatoes or button mushrooms

 

 

Pudding

Tarte aux pommes à l’Alsacienne

or

Sorbet arrosé

 

OPTION 3

£24 per head for 2 courses

£29 per head for 3 courses

Starters

Escargots à la bourguignonne

or

Mini Camembert, french pickles and sourdough bread (v)

or

French charcuterie board

 

Mains

Navarin of lamb with spring vegetables

or

Monkfish, clams, mussels and king prawns bouillasse with aioli toast

or

Chicory, goats cheese, jerusalem artichocks and sweet potatoes tarte tatin

 

Pudding

Rhubarb, pistachio and kirch tarte

or

Black cherry clafoutis

or

Chocolate fondant and coffee cream