Every Wednesday 6.30-9.30pm
Choose either
8oz sirloin steak, homemade chips, grilled mushrooms & tomato.
or
Today’s market fresh fish, vegetables & potatoes
&
A bottle of red, white or rosé
£34.00 for 2 people

Served all day Saturday 12 noon till 5 pm . Monday to Friday 12 noon till 2.30 pm. Two courses for £12.95, or three courses £15.95.

To Begin

Fresh Asparagus, hollandaise sauce, poached egg (v) 5
Salt & pepper chicken wings, sweet chilli dip 5 Chicken liver parfait, red onion chutney, wholemeal toast 5
Smoked haddock fishcake, tartar sauce, pickled cucumber, shallot & caper dressing 5
Grilled sardines on toast, lemon & garlic butter, dressed rocket 5
King prawns & queen scallops, smoked bacon, mixed pepper salad, pesto dressing 8 (3.5 supp)
Home-made soup of the day 5

To Follow

Braised beef, creamy wholegrain mustard mash, red wine jus 9.5
Chicken strips, butter fondant potato, creamy beef jus 9.5
Moroccan spiced lamb rump, Mediterranean couscous, harissa jus 11.25 (2 supplement)
Calf’s liver, onion gravy, creamy mash, crispy pancetta 9.5
Plaice fillets, roasted new potatoes, dill sauce 9.5
Vegetable Jambalaya, fried pardon peppers (v) 9.5
All the above served with fresh market vegetables
Beer battered fish, hand cut chips & mushy peas 9.5

For Dessert

Chocolate tart, salted caramel ice cream, chocolate paint 5
Strawberry cheesecake, summer berry coulis, pistachio dust 5
Lemon posset, ginger crumb, berry compote 5
Traditional crème brûlée, lime & lemon shortbread 5
Pineapple tart tatin, creme fraiche sorbet, caramel sauce 5
Cheese selection 7.5 (2.5 supp)
Selection of French & English cheeses, pickled grapes, red onion chutney, crackers

Soup & Sandwich £8.50
Today’s homemade soup and sandwich of the day

Salads
Cajun chicken salad, creole mayonnaise £9.95
King prawn & salmon salad, sweet & sour dressing £12.95

Served Sunday to Friday 5.30 till 10.30 and Saturday 5.30 till 6.45
Two Courses 17
Three Courses 20

To Begin

Stuffed mushroom, blue cheese crumb, pepper puree, rocket salad (v)
Calf’s liver, onions & mushrooms, toasted focaccia
Salt & pepper chicken wings, sweet chilli dip
Chicken liver parfait, red onion chutney, wholemeal toast
King prawns, queen scallops & bacon, mixed pepper salad, pesto dressing (3.5 supp)
Smoked haddock fishcakes, tartar sauce, pickled cucumber, shallot & caper dressing
Home-made soup of the day

To Follow

Stuffed seabass, chilli roasted new potatoes, Vietnamese salad
Grilled plaice, crushed new potato, garlic veloute
Chicken breast, butter fondant potato, creamy beef jus
Confit pork belly, dauphinoise potatoes, port sauce
Braised beef, creamy wholegrain mustard mash, red wine jus
All the above served with fresh market vegetables
Beetroot & goat’s cheese tartlets, pickled radish, pea salad (v)
Sirloin steak, choice of sauce, homemade chips, grilled mushrooms & tomato (4 supp) Fillet steak (7 supp)
(Au poivre, Dijon mushroom sauce, Café de Paris butter)

For Dessert

Chocolate tart, salted caramel ice cream, chocolate paint
Strawberry cheesecake, summer berry coulis, pistachio dust
Lemon posset, ginger crumb, berry compote
Traditional crème brûlée, lime & lemon shortbread
Pineapple tart tatin, creme fraiche sorbet, caramel sauce
Cheese selection (2.5 supp)
Selection of French & English cheeses, pickled grapes, red onion chutney, crackers

6.45 till 10.30
Three Courses 21

To Begin

Stuffed mushroom, blue cheese crumb, pepper puree, rocket salad (v)
Calf’s liver, onions & mushrooms, toasted focaccia
Salt & pepper chicken wings, sweet chilli dip
Chicken liver parfait, red onion chutney, wholemeal toast
Home-made soup of the day

To Follow

Stuffed seabass, chilli roasted new potatoes, Vietnamese salad
Chicken breast, butter fondant potato, creamy beef jus
Confit pork belly, dauphinoise potatoes, port sauce
Braised beef, creamy wholegrain mustard mash, red wine jus
All the above served with fresh market vegetables
Beetroot & goat’s cheese tartlets, pickled radish, pea salad (v)

For Dessert

Chocolate tart, salted caramel ice cream, chocolate paint
Strawberry cheesecake, summer berry coulis, pistachio dust
Lemon posset, ginger crumb, berry compote
Traditional crème brûlée, lime & lemon shortbread
Pineapple tart tatin, creme fraiche sorbet, caramel sauce
Cheese selection (£2.50 supp)
Selection of French & English cheeses, celery & walnuts

To Begin

Fresh asparagus, crispy hens egg, truffle mayonnaise, pea salad (v) 7
Grilled sardines, marmalade glaze, marinated orange segments, toasted focaccia 7
Beetroot & goat’s cheese tartelette, pickled radish, balsamic glaze 7
Chicken liver parfait, red onion chutney, wholemeal toast, candied walnuts 7
Coquille St. Jacques, queen scallops & king prawns, white wine & mushroom sauce, potato gratin 11
Belly pork squares, apple puree, port wine jus 7
Homemade soup of the day 5.5

To Follow

Pan fried salmon, caper noisette, new potatoes, almond buttered broccoli 17
Garlic rolled chicken breast, truffled celeriac puree, sauteed potatoes, seasonal veg, thyme sauce 15
Chick pea & aubergine & potato pie, bell pepper sauce, auberge salad (v) 14
Calf’s liver, sage butter, jambon cru crisp, creamed potato, salt braised shallots 17
Whole plaice, asparagus, garlic veloute, wilted spinach & charred leeks, crushed new potatoes 17 Morrocan spiced lamb rump, braised neck, Mediterranean couscous, spinach puree, broccoli, harissa jus 18
Sirloin of beef, chips, mushrooms, grilled tomatoes & choice of sauce 18
Fillet of beef, chips, mushrooms, grilled tomatoes & choice of sauce 22
(Peppercorn sauce, Dijon mushroom sauce, Café de Paris butter)
Chateaubriand for two to share, chips & dauphinoise potatoes, pepper sauce & café de Paris butter 52

For Dessert

Rich dark chocolate mousse, mint gel, white chocolate shards £5.95
Strawberry cheesecake, summer berry coulis, pistachio dust £5.95
Lemon posset, ginger crumb, berry compote £5.95
Traditional crème brûlée, lime & lemon shortbread £5.95
Pineapple tart tatin, creme fraiche sorbet, caramel sauce (20 mins) £5.95
Mixed plate of Auberge desserts for two £12.95

Sweet Crepes
Nutella £3.95 g,m,n,e
Suzette, orange segments, orange syrup, Cointreau £5.50 sd,g,m,e

Homemade ice cream £4.25
Malteser, Chocolate chip, Baileys, Vanilla pod, Coffee m,e,g

Homemade sorbets £3.95
Raspberry, Naturel yoghurt, White chocolate so,m

Cheese and biscuits £7.95
Selection of English & French cheeses, celery & walnuts m,g,so.s.n,e

Ce=celery, g=cereals containg gluten, c=crustaceans, e=eggs, f=fish, l=lupin, m=milk, mo=molluscs, mu=mustard, n=nuts, p=peanuts,
s=sesame seeds, so=soya, sd=sulphur dioxide

Menu subject to change regularly
Available daily 5.30pm-6.30pm and ALL NIGHT ON TUESDAYS. Excludes 14th February 2018
3 Courses £10.95
Bottle of red, white or rose £10.95

To Begin

Soup of the day
Chicken liver parfait & whole meal toast
Smoked haddock croquette, tartar sauce
Vegetable spring roll, pepper, onion & beetroot salsa

To Follow

Fish & pea risotto, curry oil
Chicken strips, creamy beef jus, chips
Poek sirloin, crushed new potaoes, caper noisette butter
Mixed vegetable linguinne, olive oil, parmesan, parsley (v)

For Dessert

Banoffee pavlova
Ice cream
Dessert of the day

Bottle of wine £10.95
Red, white or rosé
Sorry tea time £10.95 is not available in-conjunction with ANY other voucher, offer or discount

Served from noon – 5pm
3 courses 15, children 6
Menu changes weekly

To Begin

Home-made soup of the day
Stuffed mushroom, blue cheese crumb, pepper puree, rocket salad (v)
Grilled sardines on toast, lemon & garlic butter
Chicken liver parfait, red onion chutney, focaccia toast
King prawns, queen scallops & smoked bacon, mixed pepper salad, pesto dressing (3.5 supp)
Starter of the day

To Follow

Roast beef, Yorkshire pudding, beef gravy
Roast turkey breast, sage & onion stuffing, bread sauce, pan gravy
Chicken strips, creamy beef stock sauce
All above main courses served with duck fat roasted potatoes and a panache of fresh vegetables
Calf’s liver, onion gravy, creamy mash, crispy pancetta & vegetables (2 supp)
Fish of the day, caper noisette, dill roasted new potatoes & vegetables
Beetroot & goat’s cheese tartlettes, crushed new potatoes & seasonal vegetables

For Dessert

Chocolate tart, salted caramel ice cream
Dessert of the day
Cheese and biscuits (2.50 Supp)

3 courses £14.95, children £5.95

Please ask a member of the team for all allergen information and a detailed menu will be provided.

Served Everyday

To Begin

Soup £1.50
Melon £1.50
Garlic bread £1.50

To Follow

Beef burger & chips, with or without cheese £3.95
Fresh chicken nuggets,chips or mash, peas £3.95
Fresh haddock goujons, chips or mash, peas £3.95
Linguine bolognese £3.95
Pasta, tomato sauce or carbonara £3,95

For Dessert

Selection of ice cream £1.50
Chocolate dessert £1.50
Nutella pancake £1.50

Available 1st December thru 31st December excluding 25th December

To Begin

Homemade parsnip soup with curry oil
Beetroot cake, beetroot puree, goat’s cheese mousse, shaved radish, winter salad (v)
Smoked mackerel mousse, pickled cucumber, Marie-rose sauce, toasted focaccia
Black pudding, Dijon mushroom sauce, poached egg
Potted chicken liver parfait, onion marmalade, wholemeal toast
King prawns, garlic & shallot butter, dressed leaves (£3.5 supp)

To Follow

Herb buttered roast turkey, sage & onion stuffing, pigs in blankets, pan gravy
Thyme roasted chicken strips, chicken split gravy
Pork belly, apple puree, sage gravy
(All above main courses served with duck fat roasted potatoes and a panache of fresh vegetables)
Plaice fillets, tarragon sauce, crushed new potatoes & seasonal vegetables
Nut roast, sage & onion stuffing, vegetable gravy, sautéed potatoes with onions (v)
8oz sirloin steak, peppercorn sauce, homemade chips, vegetables (£4 supp)

For Dessert

Christmas pudding, brandy sauce, brandy butter
Chocolate and clementine cheesecake, clementine puree, dark chocolate chards, white chocolate sauce
Mulled winter berry pavlova, vanilla pod ice cream
Vanilla crème brûlée, chocolate chip cookie
Iced toffee & banana parfait, pecan crumb
Cheese and biscuits (£2.50 Supp)
Selection of English & French cheeses, Quince jelly, celery & walnuts

3 courses £16
A non refundable £10 per head deposit secures all Christmas party bookings, payable upon reservation.

Available 1st – 30th December

To Begin

Homemade cream of tomato and basil soup (v)
Goat’s cheese & red onion tartlet, sweet balsamic glaze, rocket salad (v)
Smoked mackerel mousse, pickled cucumber, Marie-rose sauce, toasted focaccia
Smoked bacon & chicken Ballantine, mushroom & truffle sauce, game chips
Potted chicken liver parfait, red onion marmalade, wholemeal toast
King prawns & queen scallops, garlic & shallot butter, sesame seed puff pastry pillow (3.50 supp)

To Follow

Herb buttered roast turkey, sage & onion stuffing, pigs in blankets, pan gravy
Garlic roasted chicken breast, Dijon mushroom sauce
Roasted breast of duck, duck leg bonbon (2.5 supp)
(All above main courses served with goose fat roasted potatoes and a panache of fresh vegetables)
Sirloin steak, peppercorn sauce, homemade chips, vegetables (4 supp)
Hake fillet, tarragon sauce, crushed new potatoes, green vegetables
Roasted root vegetable wellington, vegetable gravy, sautéed potatoes with onions (v)

For Dessert

Christmas pudding, brandy sauce, brandy butter
Chocolate and clementine cheesecake, clementine puree, dark chocolate chards, white chocolate sauce
Mulled winter berry pavlova, vanilla pod ice cream
Vanilla crème brûlée, chocolate chip cookie Iced toffee & banana parfait, pecan crumb
Cheese and biscuits (2.50 Supp)
Selection of English & French cheeses, Quince jelly, celery & walnuts

£20 Sunday to Wednesday
£32 Friday, Saturday with live music & disco
£25 Thursday 6th with live music & disco
£29 Thursdays 13th & 20th with live music & disco

A non refundable £10 per head deposit secures all Christmas party bookings, payable upon reservation

Auberge Christmas Day Lunch Menu 2018
Served from 12 noon-4pm Christmas day

75 per person
37.5 children

£25 per head deposit is required on reservation and the full balance payable by 11th December

To Begin

Cauliflower & smoked bacon soup
Crab rillettes, orange segments, beetroot puree, celeriac remoulade, focaccia crisp
Brie fritter, tomato & thyme relish, slow roasted cherry tomatoes (v)
Chicken liver parfait, black pepper & truffle butter, red onion & raisin chutney, wholemeal toast, candied walnuts

To Follow

Traditional roast turkey breast, leg, pigs in blankets & duck fat roast potatoes, sage & onion farce, bread sauce, pan gravy
Char-grilled sirloin of beef, braised beef & garlic bon-bon, honey roasted root vegetables, truffle infused potato anna
Fillet of hake, duchess potatoes, braised fennel & purple potato, cider reduction
Beetroot and butternut squash wellington, kale pesto & beetroot sauce (v)

All main courses are served with fresh seasonal vegetables

For Dessert

Dark chocolate tart, salted caramel ice cream, chocolate paint, dark chocolate shards
Christmas pudding, brandy sauce & brandy butter
Mulled winter berry trifle, vanilla pod ice cream
Cheese and biscuits
Selection of English & French cheeses, Quince jelly, celery, grapes & candied walnuts

75 per person
37.5 children

£25 per head deposit is required on reservation and the full balance payable by 11th December

Dinner is served from 7.30pm
Bookings taken from 7.30pm – 10pm

To Begin

Classic French onion soup
Rabbit & chicken Ballantine, honey roast fig, pickled baby carrots, focaccia crisp
King prawn ravioli, beetroot puree, shellfish foam, pea shoot salad
Honey & thyme baked camembert, Toulouse sausage, kumquat jam

To Follow

Cornfed chicken breast, sweet potato fondant, pancetta crisp, fino sherry cream
Sirloin of beef, bone marrow sauce, red wine shallots, chunky chips
Hake, clam & prawn papillotte, saffron new potatoes
Duo of duck; breast & pulled leg, confit garlic mash, carrot & star anis puree, duck fat mini roasties
All the above served with panache of fresh vegetables

For Dessert

Traditional crème brulee, pistachio cookie
Duo of chocolate desserts; chocolate fondant, white chocolate mousse, sticky cherry sauce
Lemon delight; lemon tart, sticky meringue, toffee sauce, candied lemon ice cream
Cheese and biscuits
Selection of English & French cheeses, chutney, celery, grapes & candied walnuts

58 per person

A 25 per head deposit is required on reservation and the balance in full is due by 20th December

Available from 5pm-6.30pm New Year’s Eve
3 Courses 22

To Begin

Homemade cream of tomato and basil soup (v)
Goat’s cheese & red onion tartlet, sweet balsamic glaze, rocket salad (v)
Potted chicken liver parfait, red onion marmalade, wholemeal toast
King prawns & queen scallops, garlic & shallot butter, sesame seed puff pastry pillow (3.50 supp)

To Follow

Garlic roasted chicken breast, Dijon mushroom sauce, goose fat roasted potatoes and fresh vegetables
Sirloin steak, peppercorn sauce, homemade chips, vegetables (4 supp)
Hake fillet, tarragon sauce, crushed new potatoes, green vegetables
Roasted root vegetable wellington, vegetable gravy, sautéed potatoes with onions (v)

For Dessert

Chocolate and clementine cheesecake, clementine puree, dark chocolate chards, white chocolate sauce
Mulled winter berry pavlova, vanilla pod ice cream
Vanilla crème brûlée, chocolate chip cookie
Cheese and biscuits (2.50 Supp)
Selection of English & French cheeses, pickled grapes & walnuts

Last orders 6.30pm, tables vacated by 8pm