S T A R T E R S

F R E N C H F R I E S 3 . 5 0

D A U P H I N O I S E P O T A T O 3 . 9 0

S W E E T P O T A T O W E D G E S 3 . 9 0 zesty lime mayonnaise

S P I N A C H 4 . 5 0 with Coastal Cheddar sauce

F R E N C H B E A N S 3 . 9 0 with crispy shallots

M I X E D L E A F S A L A D 3 . 5 0 choice of dressing: classic French or house balsamic with f ig leaf oil

R O Q U E T T E & P A R M E S A N S A L A D 3 . 9 0

Suitable for vegetarians. ve Suitable for vegans. Some of our dishes contain olive or date stones, fish bones, shot, nuts and nut derivatives. Our menu descriptions do not list all ingredients or allergens. Flour, nuts and other allergens are present in our kitchens. If you are at all concerned about allergens please ask for our allergens list. All major credit cards are accepted. VAT is included at the prevailing rate. A discretionary 10% service charge will be added to your bill , this will be shared among the team who prepared and served your food today - merci

A P P L E & S U L T A N A C R U M B L E 5 . 9 5 vanilla ice cream ve

C H O C O L A T E D E L I C E 7. 5 0 crispy feuillantine base, velvety chocolate ganache, praline panacotta cream, hazelnuts

P E A R A M A N D I N E T A R T 6 . 3 0 almond sponge with poached pear, chocolate sauce, Normandy crème fraîche v

B L A C K C U R R A N T P A V L O V A 7. 7 5 meringue, blackcurrants and blackcurrant coulis with Chantilly cream & homemade marshmallows

P I S T A C H I O S O U F F L E 7. 5 0 a BB classic served with rich chocolate ice cream v

J U D E ’ S I C E C R E A M 5 . 2 5 3 scoops with Gavotte biscuit . Choose from Vanilla , Chocolate, Salted Caramel , Coconut ve (without biscuit) Strawberries & Cream v

J U D E ’ S S O R B E T S 5 . 2 5 3 scoops with Gavotte biscuit . Raspberry, Mango, Lemon or Green Apple ve (without biscuit)

S E L E C T I O N of F I V E F R E N C H C H E E S E S 1 0 . 0 0 served with crackers, dried apricots , walnuts, homemade pear & apple chutney

D E S S E R T S

*We are proud to serve ‘nature & respect’ free range chicken

S I D E S

W E W E L C O M E C H I L D R E N For younger children we have our Henri le Worm menu.

For older children we have a ‘ half price, half portion’ menu featuring selected main course dishes.

Please ask your waiter for a copy.

K I D S

T H E ‘ B B ’ C H E E S E S O U F F L E 6 . 9 5 Ford Farm Coastal Cheddar sauce v

C H I C K E N L I V E R P A R F A I T 6 . 9 5 truf f le butter, red onion marmalade, toasted brioche

M U S S E L S with R E D T H A I 6 . 9 5 C U R R Y S A U C E or M A R I N I E R E rope-grown mussels with your choice of sauce: red Thai curry sauce or traditional white wine & shallot Marinière, baguette

S A L A D ‘ M A M A N B L A N C ’ 6 . 9 5 mezze of traditional French salads ve

S M O K E D M O R T E A U 8 . 2 5 S A U S A G E S A L A D pan-fried smoked pork sausage, white wine potato salad, poached f ree range egg, curly endive

P O T T E D C O R N I S H C R A B 8 . 7 5 & A V O C A D O prawn butter & sourdough toast

E S C A R G O T S 7. 9 5 garlic herb butter & baguette

S T E A K T A R T A R E ‘ M A I S O N ’ 8 . 9 5 f ree range Cornish beef, egg yolk , herbs & spices, sourdough

S P I C E D T H A I S A M O S A Shomemade pastries f illed with spicy

winter vegetables, soy citrus dipping sauce, coconut & cashew cream ve

A flavoursome vegan street food snack loved by Raymond on his travels.

6 . 5 0

M E D I T E R R A N E A N F I S H S O U PGruyère cheese, croûtons, saf fron rouille

A classic Raymond recipe, complex & full of flavour.

7. 7 5

D U C K L E G C A S S O U L E T 1 8 . 5 0 conf it duck leg, pan-fried chorizo, lardons, haricot beans, garlic , Provencal herbs

S A L M O N & S M O K E D 1 3 . 5 0 H A D D O C K F I S H C A K E wilted kale, leeks & peas, tartare sauce, f ree range poached egg

F R E E R A N G E C O R N I S H 1 4 . 2 5 B E E F B U R G E R award winning burger in a sourdough bun with homemade tomato chutney, garlic mayonnaise & French fries ADD: Comté cheese 1.50, melted blue cheese 1.50, bacon 1.50

S L O W - R O A S T 17. 2 5 P H E A S A N T B R E A S T braised & puréed sweetcorn, butternut squash, Dauphinoise potato, pickled girolle mushrooms, pan jus

S M O K E D P O R K B E L L Y 17. 5 0 with A P P L E f ree range pork belly, braised cabbage, Dauphinoise potato, roasted & puréed apple, pan jus

S L O W - C O O K E D 17. 2 5 B O E U F B O U R G U I G N O N red wine sauce, lardons, baby onions, mushrooms & smooth mash

M O U L E S F R I T E S 1 4 . 9 0 rope-grown mussels with red Thai curry sauce or traditional white wine & shallot Marinière, French fries

G R I L L E D S A L M O N F I L L E T 1 4 . 5 0 with T O M A T O H O L L A N D A I S E Loch Fyne salmon, ‘Choron’ sauce, mixed leaf salad or French fries

W I L D M U S H R O O M & 1 5 . 5 0 T R U F F L E R I S O T T O creamy risotto, ceps & mixed wild mushrooms, black truff le oil , Mascarpone cream v

P R I M E C O R N I S H C H A R G R I L L E D S T E A K SOur chargrilled steaks are from 30-day dry-aged beef & are carefully sourced from prime, pasture-reared, Cornish cattle.

‘ L E G R A N D ’ S T E A K F R I T E S 1 9 . 9 5 Cornish sirloin steak (8oz), French fries , ‘Café de Paris’ herb & mustard butter

F I L L E T S T E A K 8 o z 2 3 . 9 0

C H A T E A U B R I A N D per person 2 4 . 9 0 for T W O 1 6 o z (approx 20 minutes cooking time)

A D D A S A U C E : Béarnaise, Roquefort or pepper sauce 1 . 5 0 Sides priced separately

M A I N S

M A L A B A R F I S H C U R R Y with T OA ST E D C O C ON U T

roast hake with aromatic spices & coconut milk , grilled king

prawn, shallot crisps & coconut riceA curry ‘Raymond-style’, delicate

and utterly delicious!

1 6 . 5 0

L A M B T A G I N Espiced, slow-cooked Cornish lamb on the

bone with apricot, golden sultanas & Medjool date, pistachio & almond couscous.

Waves of cultures through history have left their influence on this extraordinary Moroccan dish.

1 8 . 9 5

M A R I N AT E D F R E E R A NG E C H IC K E N * with S W E ET

P O TAT O W E D G E Shalf a roast chicken with lime,

paprika & soy glaze, sweet potatoes & lime zest mayonnaise

Our take on a classic street food dish from South America.

1 6 . 9 5

G R I L L E D C O D with P R E S E R V E D L E M O N

M A R I N A D E & C H I L L I S Q U I D

served on squid ink risotto Squid ink risotto is a classic Venetian dish.

Raymond was inspired by the city’s Rialto Fish Market to take this to another level.

1 6 . 7 5

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Our classic French menu is partnered with dishes inspired by the tastes & textures of Raymond’s world travels. Our ingredients are very carefully sourced with great attention paid to seasonality, sustainability, quality and flavour

enabling our chefs to produce the delicious food our guests enjoy so much. Bon appétit.

H A R I S S A- G L A Z E D A U B E R G I N E with

B U T T E R N U T S Q U A S H baba-ganoush, pine nuts,

pomegranate seeds & f latbread ve 1 3 . 2 5

PA N - S E A R E D O R G A N I C T O F U with A S I A N

S P I C E D M A R I N A D E braised fennel ,

apple purée & watercress ve 1 0 . 9 5

O U R V E G A N C H O I C E S

H O U S E G & T 5 . 8 5

S T- G E R M A I N E L D E R F L O W E R 7. 5 0 L I Q U E U R S P R I T Z

L A N S O N P E R E E T F I L S C H A M P A G N E 1 2 5 m l 9 . 9 0

N I B B L E S

O L I V E S 2 . 2 5 rustica olives

B A G U E T T E 2 . 0 0 unsalted butter

B A G U E T T E & D I P S 4 . 2 5 artisan baguette with a selection of dips: spiced aubergine & mushroom, spicy citrus, saf fron mayonnaise v

A N C H O V Y A P P E T I S E R 4 . 2 5 anchovy butter, anchovies & sourdough

A P E R I T I F S