Entrées Chaudes et Froides VELOUTÉ DE CHAMPINONS SAUVAGES, JULIENNE PIGEON RAMIER Cream of Wild Mushroom Soup, Stips of Wood Pigeon Breast "Julienne" Eight pounds, seventy-five pounds CARPACCIO DE BOEUF AU TRUFFE D’ÉTÈ ET COPEAUX DE PARMESAN Beef Carpaccio with Summer Truffle and Parmesan Shavings Ten pounds, seventy-five pence TERRINE DE FOIE GRAS DE CANARD MAISON À L’ARMAGNAC ET SA BRIOCHE TIÈDE, COMPOTE DE TOMATE AU THYM "Foie Gras" Homemade Duck’s Liver Terrine with Armagnac and its Warm Brioche, Tomato Chutney with Thyme Nineteen pounds, seventy-five pence SAUMON FUMÉ DES ÎLES SHETLANDS ET SON BLINIS À LA CRÈME ACIDULÉE, QUENELLE DE CAVIAR AVRUGA Smoked Salmon from the Shetland Island, Blinis with Sour Cream and Avruga Caviar Twelve pounds, seventy-five pence QUEUES DE LANGOUSTINE EN TEMPURA, TATIN DE TOMATES CONFITES, GLACE AU CHÈVRE FRAIS ET HUILE DE BASILIC Tempura of Langoustine Tails, Confit Tomato Tatin Tart, Goat Cheese Ice-Cream with Basil Sixteen pounds, fifty pence SALADE TIÈDE DE HOMARD À LA MANGUE ET AVOCATS, CRÈME D'ESTRAGON Warm Lobster Salad with Mango and Avocado, Tarragon Dressing Twenty -one pounds Twenty-seven pounds Main Course NOIX DE SAINT JACQUES POÊLÉES AUX CêPES ET CHAMPIGNONS DES BOIS EN PERSILLADE POMME DE TERRE VITELOTTE, BEURRE D'AIL Panfried King Scallops with Wild Mushrooms, Vitelotte Potao, Garlic Butter Sixteen pounds, fifty pence ² ² ² ² ² ² ² ² Prices are inclusive 17.5% VAT A Discretionary 10% Service Charge will be added on the total bill Poissons ~ Viandes QUEUES DE GAMBAS GÉANTES SAUTÉES, LÉGUMES DE SAISON AU BASILIC Panfried Large King Tiger Prawns, Seasonal Vegetables with Basil Nineteen pounds, ninety-five pence FILETS DE SOLE POCHÉS AUX ÉCREVISSES, MOUSSELINE DE CLERI RAVE, SAUCE HOMARDINE Poached Dover Sole Fillet with Crayfish Tails, Celeriac Mousse and Lobster Sauce Twenty-one pounds PAVÉ DE BAR DE LIGNE POÊLÉ, ÉVENTAIL D´ASPERGES, BEURRE DE BÉARNAISE Panfried Wild Seabass Fillet, Asparagus Tips, "Béarnaise" Butter Sauce Nineteen pounds, ninety-five pence MEDAILLON DE CERF RÔTI, SAUCE POIVRADE, LÉGUMES D'HIVER, CROQUETTE E POMME DE TERRE Panfried Venison Medallion, Pepper Sauce, Witer Vegetables and otato Croquette Twenty-two pounds CARRÉ D’AGNEAU RÔTI EN CROUTE D' HERBES, CREME DE ROMARIN, GALETTE DE POLENTA, TOMATES CERISES AU PESTO, lÉGUMES RÔTI Roast Rack & Loin of Lamb, Rosemary Cream Sauce, Polenta, Roast Vegetables , Cherry Tomato with Pesto Nineteen pounds, ninety-five pence TRILOGIE DE CANARD EN AIGRE DOUX, POMMES RATEES ET PETITS LÉGUMES DUCK TRILOGY: Roast Breast Medallion with Lime and Honey Sauce, Confit Drumstick "à l´Orange, Panfried Duck´s Liver "Foie Gras" with Mango Chutney with Ginger Nineteen pounds, ninety-five pence FILET DE BOEUF SAUTÉ VIGNERONNE AU PINOT NOIR ET ECHALOTE, CROQUETTE DE POMME DE TERRE Panfried Beef Fillet Steak with Red Wine, Port and Shallots Sauce, Potato Croquette Twenty-two pounds ² ² ² ² ² ² ² ² Vincent´s 5-Course Menu Dégustation (Entire Table Order) Fifty pounds ² ² ² ² ² ² ² ² Special LE CHÂTEAUBRIAND EN CROÛTE FARCI AU FOIE GRAS, SAUCE PERIGOURDINE ET SON ASSORTIMENT DE LÉGUMES Châteaubriand stuffed with Foie Gras in Puff-Pastry, Perigourdine Sauce and an Assortiment of Vegetables Thirty-five pounds per person (This dish is available by prior booking only and is for 2 or more Persons, Meat portion for two vary between 450g - 500g)) Sundial´s Selection of Cheese Eight pounds, seventy-five pence Desserts Maison FONDANT AU CHOCOLAT EXTRA BITTER, MILKSHAKE AUX FRUITS, SORBET CAROTTE GINGEMBRE Extra Bitter Chocolate Fondant, Fruit Milkshake, Carrot and Ginger Sorbet Eight pounds, seventy-five pence SELECTION DE CRÈME BRULÉE PARFUMÉE Perfumed Crème Brulée Selection Five pounds, seventy-five pence CRÊPE FLAMBÉ AU GRAND-MARNIER FACON SUZETTE, SALADE D'AGRUMES, GLACE VANILLE GUADELOUPE Crepe Suzette with Grand-Marnier, Citrus Fruit Salad, Guadeloupe Vanilla Ice-Cream Eight pounds, seventy-five pence TARTE FINES AUX POIRES ET CRÈME D'AMANDES, SAUCE CHOCOLAT, GLACE À LA VANILLE DES ANTILLES Crispy Pear Tart with Almond Cream, Chocolate Sauce and French Indies Vanilla Ice-Cream Eight pounds, seventy-five pence ASSIETTE DE DÉGUSTATION TOUT CHOCOLAT An all Chocolate Dégustation Eleven pounds ASSORTIMENT DE GLACES ET SORBETS Selection of Ice-Cream and Sorbets Five pounds, seventy-five pence ² ² ² ² ² ² ² ²