The finest of French cuisine in the heart of Glasgow.
Enjoy 4 courses from £54.95pp, available all day on the 14th of February.
SAMPLE VALENTINES MENU
Please note this is a sample menu and may be subject to minor changes. *Supplements apply to certain dishes
AMUSE BOUCHE
Enjoy an Amuse Bouche from the Head Chef to start.
ENTRÉES
POTAGE du Jour vg
Soup of the day and pain de campagne
MOULES AU BOUILLIN de Tomates et d’Amandes
Steamed Shetland mussels, tomato & almond broth, fine herb, shallots, lemon and garlic bread
CONFIT DE CANARD et Jambon Pressé
Confit duck & smoked ham hough pressé, sauce gribiche, roasted almonds, cranberry gel and olive oil crostini
CRÉMEUX AU FROMAGE de Chèvre
Goats’ cheese cremeux, beetroot emulsion, pickled cauliflower, pomegranate, smoked almond dukkah with tomato & fennel compote
SAUMON en deux facons
Scottish smoked salmon with salmon mousse, sauce vierge, lemon mayo, pickled beetroot and lemon crostini
POIREAUX à la Purée de Noisettes
Sautéed leeks with sherry vinaigrette, hazelnut purée, confit tomato, crispy quinoa and black truffle
PRINCIPAUX
CASSOULET et pois chiches vg
White bean, vegetable, tomato & chick pea cassoulet, orast red peppers, smoked aubergine, charred courgettes and toasted pain de campagne with vegan butter
CUISSE DE CANARD Confite
Confit duck leg, butter bean purée, sauce a l’orange, celeriac & kohlrabi remoulade, puy lentil cassoulet and creamy mash
DAUBE DE BOEUF Bourguignon
Beef shin slow cooked with red wine and aromatics, butternut squash & truffle purée, pancetta, confit garlic & parsley mash, roast shallot, Burgundy sauce and herb oil
Supplement £20 per person
COTE DE BOEUF à Partager
675g Prime ribeye on the bone, served between 2 persons with your choice of three side dishes
Supplement £20 per person
CABILLAUD POCHÉ au Beurre
Butter poached fillet of cod, saffron braised fennel, leek & spinach velouté, salsify, hazelnuts, fondant potato and herb oil
GNOCCHIS à la Parisienne vg
Parisian herb gnocchi, artichoke, crispy quinoa, truffle butternut squash purée, beurre noisette, hazelnuts and fine herbs
DESSERTS
TARTE au caramel salé
Salted caramel & chestnut tart, Calvados & apple compote with praline and creme fraiche
CRÉMEUX AUX CERISES d’Hiver
Winter cherry cremeux, honey & pistachio crumb, Crème Chantilly and cherry compote
FROMAGE Affinés de France
Four French ripened cheeses, grapes, red onion & apple chutney, dried date, Peter’s Yard crispbreads and Scottish oatcakes (contains nuts)
ASSIETTE DE DESSERT à Partager
A sharing dessert of chocolate fondant, pistachio cremeux, raspberry mousse, mascarpone ice cream, pistachio praline and caramelised white chocolate
LE POUDING d’Hiver
Atlantic winter pudding with spiced orange purée, cranberry gel, vanilla ice cream and orange Crème Anglaise