POACHED EGG

served on a toasted muffin with hollandaise sauce:

• Eggs Benedict, with Bayonne ham. 5·⁵
• Eggs Florentine, with spinach. 5·⁵
• Eggs Royale, with smoked salmon. 6

TOAST AND BUTTER

with Provençal preserves.

FRENCH TOAST OR CRÊPE

with a choice of:

• Lemon and sugar. 4·⁵
• Maple syrup. 5
• Passion fruit syrup, pineapple and mango. 6

CREAMED MUSHROOM BRIOCHE.

CROQUE MONSIEUR.

FRUIT SALAD.

Fresh seasonal fruits.

GRANOLA

with Greek yoghurt and berry compote.

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

SALT COD CROQUETTES

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

ROASTED SWEET PEPPERS

and Provençal extra virgin olive oil.

BURRATA,

basil and tomatoes with Provençal extra virgin olive oil.

RATATOUILLE WITH FRIED EGG

and Parmesan.

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

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.