Our sunday lunch menus changes frequently to keep in tune with the seasons and ensure we are always serving the very best quality food. Enjoy a classic Sunday roast with all the trimmings at Bistro Franc
SOUP DU JOUR V
Soup of the day served with fresh bread.
Pea, haddock & spring onion fish cake with a chive, red pepper & onion salad, finished with a tomato tartar sauce.
WILD MUSHROOM VN
Wild mushroon garlic herb and hazelnut fricasse finished with balsamic croute and herb olive oil.
BABY BACK BBQ RIBS
Braised smoked bbq marinated baby back ribs served with lemon slaw.
DUCK LIVER & PLUM PATE
Duck liver and plum pate, clementine and date chutney with sour dough croutes.
HAZELNUT BRIE VN
Hazelnut crusted brie, date marmalade, balsamic
PAN SEARED CHIKEN FILLET GF
Served with sweet patato mash and wild mushroom taragon sauce.
POACHED HADDOCK FILLET GF
Served with patato mash and buttered peas.
10-oz BONE IN PORK CHOP (£3 supplement) GF
10-OZ bone in pork chop, dijon duchess potatoes and minted sauce l'orange.
BUTTERNUT SQUASH & SAGE RISOTTO V
Butternut squash, sweet patato and pine nut risotto finished with a sage oil and fresh parmesan.
8-oz PRIME RUMP STEAK GF
10-oz prime rump steak served with horseradish, chive and mixed seasonal vegetables
10-oz SIRLION STEAK (£3 supplement)GF
10-oz chargrilled sirlion steak served with peppercorn sauce mixed seasonal vegetables
- ROAST OF THE DAY -
Roast chicken served with roast patato, yorkshire pudding and seasonal vegatables.
ROAST PORK LION
Roast pork lion served with roast patato, yorkshire pudding and seasonal vegatables.
ROAST DUCK (£3 supplement)
Roast duck served with roast patato, yorkshire pudding and seasonal vegatables.
ROAST LAMB (£3 supplement)
Roast lamb served with roast patato, yorkshire pudding and seasonal vegatables.
VANILLA CREME BRULEE
BAILEY'S WHITE CHOCOLATE & MINT CHEESE CAKE
STICKY TOFFE PUDDING
CHOCOLATE FUDGE CAKE WITH ICE CREAM & MINT CHEESE CAKE