Glorious, glorious pies of all shapes and sizes. All conforming to Simon’s strict requirements for a pie to be a true pie. The rules of pie are 1. Fully encased in pastry 2. Highly luxurious and plentiful filling and 3. Sauce.
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PIE PRETENDER STARTERS
Terrines, pots & Tartlets pay homage to the main pie
Basque Terrine
Layers of aubergine, courgette, peppers, sweet potato and spinach infused with Espelette Pepper with with a rosé port & tomato sauce
Duck Rillettes
A coarse pate made from slow cooked duck served with sourdough herb toast and apple, onion and sloe gin confit
Goats Cheese & Caramelised Red Onion Tartlets
Our all butter pastry rolled in fresh lemon thyme with a herb salad
PALATE CLEANSER
Apple Pie Sorbet (this is not a pie)
LE PIE GOURMAND MAINS
Le Pie
Our ultimate take on the pie…suet and Roquefort pastry encases a triple layer of slow cooked beef daube, creamy aligot and crunchy salted French green beans
Greek Pie
Suitable for vegetarians we make a thin filo style pastry with ouzo and fill baby spinach, rose garlic, barrel aged feta & sun blushed tomatoes and nutmeg
Fruits de Mer en Croûte
All butter puff pastry encasing Black Pearl scallops, tiger prawns, wild salmon and a rich Armagnac and cream sauce
JUST ONE MORE PIE
Lucy’s Bavarian chocolate Pie
It’s got a salted, malted biscuit bottom, a layer of chocolate ganache and a layer of cream with Cointreau with dark and white chocolate shavings – more of a torte than a pie to be fair
PLEASE, NO MORE PIE OPTION….
Affogato
good espresso, vanilla ice and a
shot of something warming
Menu Price: £38