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Le Manoir aux Quat' Saisons
Restaurant, Menus

  • An Example 'Seasonal A la Carte' menu
    Raymond Blanc et son équipe vous souhaitent "Bon Appétit"

    Hors D'Oeuvres
    Soufflé au Maroilles, salade de pommes et céleri; vinaigrette à l'huile de noix - £26
    (Maroilles cheese soufflé, apples and celery salad; walnut dressing)

    Fondant de saumon sauvage, copeaux de morue, salade de mouli et concombres; sauce au raifort - £32
    (Confit of wild salmon fillet, flakes of salted cod, mouli and cucumber salad; horseradish sauce)

    Potage Quat' Saisons - £26
    (A light potage of all our Spring garden vegetables and herbs)

    Foie gras de canard poêlé, salade de cresson, boudin noir et pommes; vinaigrette aux noisettes rôties - £28
    (Pan-fried duck foie gras with watercress salad, apples and black pudding; tamarind and roasted hazlenut dressing)

    St. Jacques et langoustines poêlées, fenouil braisé; vinaigrette au citron confit - £34
    (Pan-seared scallops and langoustines, braised fennel, lemon confit dressing)

    Risotto de légumes du jardin, tomates Siciliennes grillées - £30
    (Baby garden vegetable risotto, Sicilian tomatoes, Mascarpone cream)

    Trois bouchées gourmandes printanières - £32
    (Cornish crab, new season asparagus; wild mushrooms in a Gewürztraminer wine sauce)

    Poissons Et Crustacés
    All our main course dishes are served with vegetables
    ETruite sauvage poêlée, fondue d'oseille, concombres, radis noir et beurre blanc - £36
    (Pan-fried wild sea-trout, fondue of sorrel, cucumber and horseradish beurre blanc)

    Tranche de turbot poché, jus au vin du Jura et morilles - £38
    (Poached turbot steak with a Jura wine sauce, Spring vegetables and morels)

    Filet de loup de mer et coquilles St. Jacques des Cornouailles rôtis; poivrons doux farci de taboulé et sauce épicée - £36
    (Roasted fillet of Cornish seabass and scallops, sweet red romano pepper, tabbouleh and spiced pepper jus)

    Volailles, Viands Et Abats
    All our main course dishes are served with vegetables
    Epaule de lapin braisée à l'essence de Pinot Noir et filet rôti dans sa panoufle, jus parfumé aux herbes et graines de moutarde - £38
    (Braised shoulder of rabbit in a Pinot Noir wine sauce; roasted fillet in a tarragon and mustard jus)

    Assiette d'agneau de lait printanière; jus de rôti - £37
    (Pan-fried new season lamb cutlet, braised shank and pan-fried sweetbreads; roasting juices)

    Suprême de poulet de Bresse rôti, purée d'ail nouveau, chou de printemps et jus d'herbes - £35 (per person for two guests)
    (Roasted breast of poulet de Bresse, new season garlic purée and Spring cabbage; vinegar and herb jus)

    Poêlée de rognons de veau aux escargots de Bourgogne; fumet de vin rouge et Chartreuse verte - £37
    (Pan-fried veal kidneys, Burgundy snails, red wine jus with green Chartreuse, purée of shallots)

    Longe rôtie, joue et panse de cochon de lait, jus à la marjolaine - £38
    (Roasted loin, braised cheek and belly of suckling pig; marjoram scented jus)

    Suprême de canette de Trelough rôti, gratin dauphinois et jus de canard lié au foie gras - £36
    (Roasted breast of Trelough duck, gratin dauphinois and foie gras sauce)

    Tarte provençale aux tomates et oignons confits parfumée au thym - £28
    (Provençale tart with tomatoes and confit onions scented with thyme)

    A vegetarian A la Carte Menu is also available.
    A selection of dishes are available for children.

    Fromages
    La ronde des fromages fermiers - £17
    (Farmhouse cheeses from France and Great Britain made in the traditional way)

    Desserts
    Trio de chocolats "Caraïbe et Guanaja" - £18
    (Three little desserts made with "Caraïbe and Guanaja" chocolate)

    Conversation aux framboises tièdes, Pannacotta à la vanille - £18
    (A vanilla Pannacotta and warm raspberries in a caramelised pastry case)

    Soufflé à la pistache et sorbet au cacao amer - £18
    (A bitter cocoa sorbet nestled in a pistachio soufflé)

    Palette de glaces et sorbets du moment - £18
    (Home-made ice-cream and sorbets on a painter's palette)

    Le fruit défendu aux parfums d'ailleurs - £18
    (Mango in a lime caramel cage and Thai sticky rice; pineapple and coconut sauce)

    Vins de Dessert
    To complement your desserts, the following wines are available by the glass (125ml):

    Coteaux du Layon Rablay 2000 - £6.75
    Château La Tomaze (11.5% vol)

    Saussignac 2000 - £6.75
    "Réserve", Château Miaudoux (12% vol)

    Muscat de Lunel 2001 - £6.50
    "Clos Bellevue", Domaine Lacoste (15% vol)

    Late Harvested Muscat 2001 - £6.50
    Brown Brothers, Milawa, Australia - (10.5% vol)

    Grenache 1997 - £6.75
    Domaine Hautes Lausses (15% vol)

    The following ports are also available by the glass (125ml):
    Quinta do Noval LBV 1997 - £9.00
    Quinta do Noval 20 Year Old Tawny - £12.00
    Quinta do Noval Vintage 1995 - £15.00

    Our sommelier will be very happy to guide you through a larger selection of bottles and half bottles from our wine list.
    Please note that certain vintages may change.

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