To Start
Les Légumes D'eté
$12.00
summer vegetables, with an eggplant, zucchini and sweet pepper terrine, cucumber sticks in sheep yogourt, sweet pepper sauce
Le Bulot
$14.00
cornucopia of whelks with aioli, radish toast and crispy vegetable chips
La Tomate
$13.00
tomato gaspacho, heirloom tomato tartare, basil-scendted breaded mozzarella sticks
Les Champignons
16.00
sautéed mushrooms, red label scottish salmon strips in a seame bread crust, parsely coulis
$On To The Main Course
La Lotte De Manche
$27.00
english channel monkfish tail roasted on a slice of grilled ibaiona ventreche (pancetta), beans
La Raie Française
$23.00
french skate stuffed with capers and grain mustard, melt-in-your mouth potatoes
Le Lieu Jaune
$24.00
poached pollock in red beet jus, swiss chard cake
Poulet Fermier De Challans
$23.00
free-range challans chicken stewed in creamy stock, with thigh meat bundled with hazelnuts; stuffed mushrooms and arugula salad
L'agneau De Lozère
24.00
roast leg of lamb from the lozère with citrus fruit, paimpol white kidney beans
$Still A Little Hungry
Les Fromages
8.00
cheese plate served on a bed of spring greens
$A Sweet Ending
Le Chocolat
$7.00
molten chocolate cake with banana bits
La Figue
$8.00
figs stewed in spicy red wine, hazelnut joconde sponge cake, pistachio cream
La Framboise Et La Rhubarbe
$8.00
raspberry and rhubarb tart with mering topping
L'ananas
7.00
iced pineapple parfait scented with sarawak pepper, pineapple carpaccio with thyme and lemon
$Five-Course Tasting Menu â?¬39
Try One Of The Fixed-Price Menus. The Tasting Menu Accompanied By 3 Wines �54 A Glass Of White Bourgogne Chardonnay Laforet 2007, J. Drouhin (15cl). A Glass Of Red Première Côtes De Blaye 2003 - Château Haut Bertinerie (10cl). A Glass Of Touraine Red 2006, Vignes De Cot (Malbec) - H. Marionnet (10cl)La Tomate
tomato gaspacho, heirloom tomato tartare, basil-scendted breaded mozzarella sticks
Les Champignons
sautéed mushrooms, red label scottish salmon strips in a seame bread crust, parsely coulis
Le Lieu Jaune
poached pollock in red beet jus, swiss chard cake
L'Agneau De Lozère
roast leg of lamb from the lozère with citrus fruit, paimpol white kidney beans
La Figue
figs stewed in spicy red wine, hazelnut joconde sponge cake, pistachio cream
Menu for Le Gaigne is provided by findrestaurantmenu.com
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