Cover
Hot baguette
Cultured butter
. . . . . . . . . . 3pp
Starters
Leeks in vinaigrette
Dijon-Champagne dressing, herbs, hazelnuts
. . . . . . . . . . 9
Fried chicken nuggets
Maple glaze, mustard or aigre-doux
. . . . . . . . . . 14
French onion chips & dip
Caramelised onions, fromage blanc, chives
. . . . . . . . . . 7.5
Fried chicken
Fried chickenHouse
Half or whole
Brined, seasoned, fried to order
. . . . . . . . . . 25 / 50
Choice of: house hot sauce · mustard dip · aigre-doux · gravy · bordelaise .......... 3.5
Sides
Green salad
Dijon vinaigrette
. . . . . . . . . . 5
Honey-butter carrots
. . . . . . . . . . 5
Creamed cabbage
. . . . . . . . . . 5
Pommes frites
Always served with aioli
. . . . . . . . . . 5
Pommes puree
With gravy
. . . . . . . . . . 5
Dessert
Profiterole XL
Vanilla soft-serve, hot Valrhona chocolate sauce
. . . . . . . . . . 5