PISSALADIÈRE.

Puff pastry tart, topped with caramelised onion and a choice of:

• Olives and salted anchovies. 4
• Chorizo and goat’s cheese. 4·⁵
• Fig, sunblush tomatoes, Gorgonzola and herbes de Provence. ( V ) 4·⁵

SMOKED SALMON,

apple & olive oil dressing, grapefruit, crème fraîche and radish.

BELLY PORK CONFIT,

artichokes, sunblush tomatoes and basil.

CRESPÉU.

Warm sunblush tomato, basil, sticky onion and Parmesan omelette.

PRAWNS AND BASIL

in crisp feuille de brique pastry with tomato & basil butter dip.

SALT COD CROQUETTES

in crispy breadcrumbs with a sweet pepper & tomato mayonnaise dip.

PISTOU BAKED TOMATOES

stuffed with rich tomato compote, pistou and goat’s cheese.

BURRATA,

basil and tomatoes with Provençal extra virgin olive oil.

RATATOUILLE,

with a choice of:

• Feta with basil and Provençal extra virgin olive oil. 6
• Fried egg and Parmesan. 6

ROASTED SWEET PEPPERS

and Provençal extra virgin olive oil.

PROVENÇAL SHEPHERD’S PIE

made with ratatouille, feta cheese, Puy lentils, chickpea purée and spiced feuille de brique.

COD BRANDADE.

Creamy salt cod and potato purée with fried potatoes, parsley and Provençal extra virgin olive oil.

GOAT’S CHEESE & FIG SALAD,

croutons, baby gem and Provençal lavender honey.

• Bayonne ham. 2·⁵

BRAISED LAMB SHOULDER

and red onions with orange zest, tomato, olives and thyme.

BAKED SEABASS,

fennel & white wine butter sauce and tomato compote.

PISTOU’S NIÇOISE SALAD.

Tuna, egg, anchovies, chickpeas, sunblush tomatoes, fresh tomatoes and olives.

SPATCHCOCKED POUSSIN

seasoned with pickled lemons and raz-el-hanout. Served with a sweet & sour dried apricot & mint dressing.

RIB-EYE STEAK,

28 day aged, grass fed Duke of Buccleuch English steak.

• Peppercorn sauce. 2
• Tarragon butter. 1·²⁵

CHARGRILLED LAMB CUTLETS,

pistou and sunblush tomatoes.

GREEN BEANS

with parsley and shallots.

RATATOUILLE.

FRENCH FRIES.

GLAZED CARROTS.

CAMARGUE RED RICE.

MIXED GREEN LEAF SALAD.

DAUPHINOISE POTATOES.