Maison Rouge

Naturally leavened sourdough served warm with cultured British butter.

Light choux buns baked with mature Comté and cracked black pepper.

Chilled rock oysters with a sharp shallot and red-wine-vinegar mignonette.

Roasted heritage beetroot with whipped goat's curd and bitter leaves.

Hand-cut British beef with capers, cornichons, mustard and egg yolk.

Caramelised scallop with silky cauliflower velouté and brown butter.

Slow-cooked Roscoff onion in crisp pastry with thyme and aged vinegar.

Buttery puff pastry filled with Devon crab, herbs and shellfish cream.

Roasted Cornish cod with saffron bouillabaisse sauce and braised fennel.

Crisp-skinned sea bass with confit fennel and a classic beurre blanc.

Dry-aged duck breast with bitter-orange glaze, chicory and duck jus.

Roast free-range chicken with morels, tarragon and a rich cream sauce.

Herdwick lamb with spring vegetables, baby onions and rosemary jus.

Red-wine-braised beef cheek with mushrooms, lardons and glazed onions.

Golden puff pastry filled with celeriac and woodland mushrooms.

Native lobster baked with mustard, cognac, herbs and glazed cheese.

Carnaroli rice finished with aged Parmesan, truffle and vegetable stock.

Dover sole with nut-brown butter, lemon, parsley and capers.

Dry-aged Hereford sirloin with hand-cut frites and watercress.

Chargrilled ribeye with spiced Café de Paris butter and roast shallot.

Thick-cut Tamworth pork chop with roast apple and cider mustard jus.

Grilled turbot on the bone with tomato, caper and herb sauce vierge.

Coal-roasted aubergine glazed with miso, black garlic and sesame.

Dry-aged côte de boeuf carved for two with roast garlic and beef jus.

Silky potato purée enriched with cultured butter.

Twice-cooked hand-cut potatoes with a choice of seasoning.

French beans tossed with toasted almonds and a choice of butter.

Charred baby gem with herbs and a choice of savoury dressing.

Dark Valrhona chocolate délice with cocoa nib and crème fraîche.

Caramelised apple tart with flaky pastry and Normandy crème fraîche.

Madagascan vanilla custard beneath a thin caramelised sugar crust.

A changing selection of British and French cheeses with oat biscuits and chutney.