Smoked Salmon Pate

Pate of Smoked & fresh salmon, crème fraiche and dill, served with French bread. 6.00


Celeriac Soup

Silky-smooth celeriac soup flavoured with Little Hereford cheese, served with French bread. 6.00


Baked Camembert 

Garlic & rosemary studded. Served with French bread & chutney. 7.00


Wild Mushroom Fricassee

 A selection of wild mushrooms delicately sautéed with garlic, parsley and vine ripened tomatoes. Served with purple sprouting broccoli and new potatoes.



Coq Au Vin Blanc

Pan fried local free-range chicken, in a creamy white wine, bacon and tarragon sauce, Served with new potatoes and French beans 15.00



Pan fried cod fillet, served with carrot, leek and potato in a smoky garlic & parsley butter. 17.00



8oz, local featherblade steak, served with dauphinoise potatoes, roasted balsamic tomatoes & French beans. This should only be cooked medium rare at most, if you like yours well done, best to avoid. 16.00


Citrus Creme Brulee

A classic brulee, flavoured with orange & lemon. 6.00


Apple Crumble

A bramley apple & cinnamon compote topped with almond crumble. 6.00 


Chocolate Pistachio Torte

An airy, flourless torte, flavoured with chocolate & pistachio and still gooey in the middle. Topped with ground pistachios and served with crème fraiche.  6.00


With  Love  La Madeleine 

Winter  Supper Sample