La Garrigue en Eté
      Spring at La Garrigue

Starters

Le crottin de chèvre pané aux amandes, étuvée de poivrons, rouges au basilic
Baked almond coated goat cheese with red peppers compote and basil

Les cornets de seiche farcis Setoise
Braised stuffed squid pocket with sausage meat, mussels, spinach and saffron

Le filet de maquereau grillé, tabouleh aux herbes
Grilled filet of mackerel, spicy herbs cous-cous

Asperges et poireaux feuilleté, sabayon aux herbes sauvages
Seasonal asparagus and baby leeks with wild herbs and egg sauce    

La soupe de poisson méridionale
Traditional fish soup with rouille, croutons and grated cheese

La galantine de canard aux pistaches
Duck galantine with pistachio, pomegranate and herbs dressing

Rillettes de lapin et vinaigrette de mûres
Potted confit of rabbit, carrots salad and blackberry dressing

Main Courses

Le poisson du marché, pistou de petits légumes
The fish of the day with coco beans and vegetables pistou

Le celeri roti et sa courgette ronde aux champignons (V)
Roast celeriac with bell courgette filled with wild mushrooms

Le jarret de porc braisé, flageolets à la crème
Slow cooked pork knuckle, creamed casserole of flageolets beans

Le Cassoulet comme à Castelnaudary
The legendary dish; with pork, lamb, duck confit, Toulouse Sausage and lingot beans served with a crispy walnut salad….a must

Le lapin rôti, garniture d’escargots sauce verte aux noix
Roast French rabbit with snails and walnut sauce.

Le carre d’agneau rôti, tartine d’aubergine au fromage de chèvre
Roast rack of lamb, baked augergine coated with goat cheese and Dauphine potatoes, lamb jus and basil oil (£3.50 supplement)

L’estouffade de boeuf, persillade de légumes de saison
Rich casserole of shin of beef in red wine sauce with seasonal vegetables

All our main courses are served with a salad of mixed leaves in olive oil dressing


Two courses for £25.00, all prices include VAT at 15%
A discretionary 10% service charge will be added to your bill