‘LABEL ROUGE’ CHICKEN ........................................................................................................................................................................................... 13.95Free range Vendee chicken, free range chipolata sausage

BLYTHBURGH FREE RANGE PORK ........................................................................................................................................................................ 14.95Slow roast belly, crisp crackling, chilled Bramley apple sauce

35 DAY AGED SIMMENTHAL BEEF SIRLOIN .................................................................................................................................................... 16.95Horseradish cream

RÔTIS DU DIMANCHE GARNI | SUNDAY ROAST SUNDAY’S FROM 12.00 ONWARDS TILL EATEN….

Roasts are all traditionally garnished

CARTE DES DESSERT | DESSERTSORBET CASSIS À LA BOURGUIGNONNE ........................................................................................................................................................................3.95Blackcurrant sorbet, crème de cassis liqueur poured at the table, gavotte tuile

CRÈME CARAMEL, MÛRES SAUVAGES ............................................................................................................................................................................... 4.75Classic crème caramel, poached wild mulberries

GLACES ET SORBETS MAISON ...............................................................................................................................................................................................4.95 a selection of two scoops Ice Cream - Madagascan vanilla, Bitter Chocolate or Pineau de Charentes Sorbet - Blackcurrant, Mango or Raspberry

LE DOUBLE CHOCOLAT MŒLLEUX 61% .......................................................................................................................................................................5.25Bitter 61% double chocolate flourless ‘tart’, gold leaf, crème fraîche d’Isigny

RIZ AU LAIT, CONFITURE DE FIGUES ROTI ....................................................................................................................................................................... 5.75Our signature chilled rice pudding, roast French fig & Sauternes ‘jam’

PAIN PERDU À L’ORANGE, SAUCE ANGLAISE ................................................................................................................................................................5.95 French brioche pudding, confit orange & golden raisins, crème anglaise

CRÈME AU NOIX DE COCO, SORBET, SABAYON DE LITCHI ...................................................................................................................................6.25 Coconut panna cotta, tropical fruits, sorbet, lychee sabayon

SHERRY TRIFLE ‘MONSIEUR MAX‘ .........................................................................................................................................................................................6.50 Jasmin tea sponge, sherry, custard, griottine cherries, chocolate, gold leaf & angelica

MERINGUR AU PINEAU VANILLE ET PRUNEAU À L’ARMAGNAC .........................................................................................................................6.75Meringue, crème Chantilly, Pineau de Charentes & vanilla ice creams, Armagnac prunes, orange

FROMAGES FERMIER | FARMHOUSE CHEESE Quince & mustard jelly, Carr’s Water Biscuits

ONE CHEESE 3.95 | TwO CHEESES 6.25 | THREE CHEESES 7.50

PETIT DÉJEUNER | BREAKFAST We now serve Breakfast on Saturdays, Sundays & Bank Holidays 09.30 – 11.45 last orders

A discretionary service charge of 12.5% will be added, includes vat @20%

w w w . p r o v e n d e r l o n d o n . c o . u k

PLATS BOURGEOIS | MAIN POUSSIN AU CITRON, ESPELETTE ET HUILE D’OLIVE, POMMES GAUFRETTES .......................................................................................... 12.50Grilled ‘boned’ spatch-cocked baby chicken, lemon, espelette chilli & olive oil, game chips

SAUCISSE DE MORTEAU ‘LABEL ROUGE’, LENTILLES DU PUY, CHOUX BRAISÉE ........................................................................................13.50Hand tied Morteau sausage, Puy lentils, creamed Savoy cabbage

CABBILAUD, POIREAUX, BEURRE BLANC .......................................................................................................................................................................... 14.25 Roast large cod fillet, herb crust, leek etuvée, crushed charlotte potatoes, chive butter sauce

LAPIN ‘EN GIBILOTTE’ .................................................................................................................................................................................................................14.75Confit French rabbit leg, Bayonne ham crisp, Savoy cabbage, sauce suprême

NOISETTES DE PORC FERMIER GRATINÉE AU BLEU, DUXELLE, RIZ PILAF .....................................................................................................15.75 Escalopes of Gloucester Old Spot pork tenderloin, mushrooms & duxelle, Blue cheese glaze, pilaf rice

LE POISSON DU JOUR - SELON LA PETIT PECHE ................................................................................................................................MARKET PRICEtodays day boat fish from the south coast

TAGINE D’AGNEAU AUX EPICES DOUCES, TABOULEH .............................................................................................................................................16.75Tagine of Herons Farm lamb shoulder, fragrant Moroccan spices, onion & chick pea, preserved lemon olives, apricot, almonds & yoghurt, ras el hanout tabouleh

MAGRET DE CANARD À L’AIGRE DOUX ..........................................................................................................................................................................17.25 Roast spiced Barbary duck breast, glazed chicory, red cabbage, gratin dauphinois, Port jus

LOTTE ET CREVETTES A L’INDIENNE ............................................................................................................................................................................... 21.50 Monkfish & king prawn curry, Basmati pilaf, classic condiments

w w w . p r o v e n d e r l o n d o n . c o . u k A discretionary service charge of 12.5% will be added, includes vat @20%

ŒUFS MAYONNAISE ........................................................................3.95Burford Brown eggs, lettuce, mayonnaise, mustard cress

VELOUTÉ DE POTIRON, CIBOULETTE (V) ..............................4.75Spiced butternut squash soup, sour cream, chives

IMAN BAYILDI ........................................................................................5.95Spiced aubergine salad, red pepper & harissa dressing, Greek yoghurt, grilled crostini

BUISSON DE CREVETTES FUMÉ, AIOLI ...................................6.25 Maldon kiln smoked shell on prawns, aïoli, lemon

CHEVRE GRILLÉE, SALADE DE BETTRAVE (V) ......................6.75 Grilled goats cheese, heritage beetroot, crisp leaves, herb vinaigrette

ESCARGOTS À LA BOURGUIGNONNE .................................. 6.95Six ‘petit gris’ snails, parsley, tarragon & garlic, crisp baguette

SALADE LYONNAISE .........................................................................7.25 Ham hock, frisee, fine beans, Burford egg, croutons, Dijon vinaigrette

CEVICHE ...................................................................................................7.50Classic marinated raw sea bass, lime, chilli, ginger & spring onion, avocado & basil, sesame croutons

ASSIETTE DE CHARCUTERIE ...........................................................7.50 Artisan Charcuterie selection Madame Sibilia, Lyon & Le Père Fouilloux, Bourg en Bresse Saucisson au Jambon & Rosette, Veal tongue ‘en rémoulade’ Potted goose & pork, cornichons, croutons

SAUMON TRADITION ........................................................................ 7.75London cure smoked salmon - hand sliced salmon & ‘potted’ salmon, pickled cucumber, horseradish

SOUPE DE POISSONS PROVENCAL AU SAFRAN ................7.50 Red mullet, rockfish, shellfish & saffron soup, rouille, croutons & gruyere

POISSONS FUMÉS ...............................................................................7.95 Smoked fish board I Somerset Eel, Potted salmon, London cure smoked salmon, Kiln smoked prawns, Boulogne Herring, cucumber & dillHORS D’ŒUVRES ‘ROYALE’ ............................. 8.75 PER PERSON

A generous selection of hors d’œuvres smoked fish, charcuterie & crudities

APÉRITIF

CASSE-CROÛTES | APERITIF NIBBLES

ENTRÉES | STARTS

VEGETARIENVEGETARIAN

GARNITURES | SIDES

FLÛTE À L’AIL (V) .................................................................................3.75Proper Garlic Bread Whole slow proved artisan baguette, Normandy butter, garlic & parsley Freshly baked allow 12 minutes

PIMENTS ÉPICÉES FARÇIES (V) .................................................... 4.25Hot, spicy & sweet baby red Sicilian ‘pepperoncini’, stuffed with barrel aged feta & herbs

RADIS, AÏOLI, FLEUR DE SEL (V) ...................................................2.95French breakfast radishes, Camargue sea salt, aïoli

NOIX AUX HARISSA ROSE (V) ......................................................2.95Roast Rose harissa spiced cashews, almonds & peanuts

AMANDES MARCONA (V) ............................................................3.75Salted roast Spanish Marcona almonds – the finest almonds in the world

POP CORN ‘AU CHEVRE’ (V) ......................................................... 3.25 French goats cheese & black pepper pop corn

CONFIT DE SAUMON FUMÉ ........................................................ 4.25 potted London cure smoked salmon, cucumber & dill

REMOULADE DE CELERIE RAVE (V) .......................................... 3.25celeriac remoulade, Dijon mustard, mayonnaise

PAIN, BEURRE ..........................................................................................1.45Crisp slow proved half baguette, unsalted Normandy butter

NOCELLARA GLACÉE (V) ...............................................................2.95Nocellara del Belice jumbo olives on ice

MANZANILLA DU MAROC AU CITRON (V) .......................... 3.25Manzanilla olives, preserved lemon & turmeric

125ml GLASS BOTTLE

VOUVRAY, BRUT, NV, Sylvain Gaudron, Loire ............................................................................................................................................. 6.50

CHAMPAGNEPIERRE PAILLARD, GRAND CRU, BRUT N.V., Bouzy ..................................................................................................................................... 8.75 .... 46.50 This is a beautiful glass of Champagne, real finesse, pale, gentle acidity, is the perfect aperitif and has been awarded 92 points in the Wine SpectatorPIERRE PAILLARD, ROSÉ, GRAND CRU BRUT, N.V., Bouzy .......................................................................................................................................... 55.25

SHASUSHUKA (V) ................................................................ 11.50North African spiced Eggs a pair of baked Burford brown eggs, ragout of peppers, onion, tomato, harissa, chilli, saffron & cumin, grilled tartine, feta & green leaf salad

RISOTTO AUX CHAMPIGNONS, CEPS ET ARTICHAUTS (V) .............................................. 14.25Autumn mushroom risotto, ceps, artichokes & chives

BROCHETTE D’HALOUMI ET LEGUMES (V) .................................................................14.75Haloumi cheese, pepper, onion & courgette skewer, ras el hanout & saffron couscous or pommes frites, aioli

LYON Colette Sibilia, aux Halles de Lyon, Lyon - since 1917 Rosette de Lyon au Jambon ..........................................................4.75 Saucisson sec au Jambon ...........................................................4.50 Goose & pork rillettes ...................................................................3.95 Hure ‘veal tongue’ en remoulade ................................................ 3.25

TARBES.......................................................................................9.50 Société Le Porc Noir - Porc Noir de Bigorre Gascon Black Pig saucisson, piments épicés, celerie rave, cornichons

BOURG EN BRESSE .................................. 13.95 TO SHARE Le Père Fouilloux Saucisson sec de Bourgogne au Jambon 300gto slice at the table, celeriac remoulade, cornichons, half baguette & French butter

GRILLADES | GRILL STEAK HACHÉ ................................................................................... 10.95House hamburger, 200g aged Herons Farm beef. brioche bun, aïoli, harissa & red pepper relish, wally pickle, pommes frites add Gruyère +1.00, Alsace Black Bacon +1.00, Roquefort + 1.50

LOUP DE MER .................................................................................. 14.50Grilled seabass on the bone, stuffed with herbs, choice of sauce

BŒUF SELECTIONÉE Served with a choice of sauce: Béarnaise | HollandaisePoivre Vert | Aïoli | Sauce Vièrge | Harissa & Tomato Relish

STEAK FRITES ....................................................................................... 14.75225g Prime Flat iron steak, choice of sauce, pommes frites maison

BROCHETTE DE BŒUF À L’ANCIENNE .................................19.50Skewer of Hereford beef fillet, red pepper, onion & courgette, spiced couscous or pommes frites, choice of sauce

FILET DE BŒUF approximate weight 275g .....................................23.5014 day aged Hereford fillet - cut from the chateau, choice of sauce

CHARLOTTES, BUTTER & PARSLEY ............................................ 3.50GRATIN DAUPHINOIS .........................................................................2.95 RAS EL HANOUT COUSCOUS ......................................................2.75SICILIAN TOMATO, RED ONION & BALSAMIC ................... 4.50GREEN LEAF SALAD ......................................................................... 4.50

EXTRA FINE GREEN BEANS, ALMONDS ................................ 3.25CREAMED LEAF SPINACH .............................................................2.95 BRAISED RED CABBAGE ....................................................................2.95SAVOY, VENTRECHE & PARSLEY ................................................2.95RIZ PILAF .................................................................................................2.50POMMES FRITES MAISON ............................................................ 3.25

SPECIALITÉ CÔTE DE BŒUF GRILLÉ - TO SHARE 48.00

35 day aged Herons Farm rib of beef on the bone, beurre a l’ail, fleur de sel & mignonette pepper, choice of sauce

OLIVES

SELECTION CHARCUTERIE

ARTISANAL

TO SHARE