7.00
Cremant, Cointreau, orange zest
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메뉴A La Carte 6Lunch & Dinner 8Pre Theatre Menu September 5Dessert Menu 6Dessert 6Pre-Theatre Menu 5Food Hall Menu 12
A La Carte
Aperitifs
Ricard ‘Pastis De Marseille' (25Ml)
3.50
Lillet “Spritz”
7.50
Lillet, white wine, soda
Humble Beginnings
Bread & Butter
2.50
Piggy Treats
7.50
Bayonne ham, saucisse confit, boudin noir, saucisson & pate
Crackling Slow Cooked Egg, Chorizo & Tarragon
6.50
Fish Soup & Saffron
6.00
Crispy Pig's Cheek & Gribiche
6.00
Cuttlefish, Chicory, Padron Peppers & Basque Sauce
8.50
The Very Best of Duck
Rillettes with Sourdough Toast
6.50
Foie Gras & Truffle Burger “Signature”
9.75
Brioches, pan-fried foie gras, truffle cream & lettuce
“Deluxe” Burger
14.75
Classic burger topped with a slice of pan-fried foie gras
Traditional Cassoulet Toulousain
14.50
20 min cooking time
Foie Gras Du Comptoir En Terrine
13.50
“Classic” Burger
9.50
Brioches, duck patty, salad, confit onions & basque sauce
Duck Confit, Potato Cake & Bitter Leaves
14.50
20 min cooking time
Grilled Whole Duck Magret
18.50
For 2 persons
Surf & Turf
Seared Salmon, Courgette Pulp, Baby Carrot and Diabolo Sauce
14.50
Barbecue Lamb, Confit Garlic, Pied De Mouton & Croquettes
14.50
Grilled Beef Onglet, Sauteed Potatoes & Red Wine Jus
13.50
Cod Plancha, Piperade, Black Olives and & Bisque
14.50
Confit Pork Belly, Crunchy White Asparagus & Black Pudding Sauce
15.50
Juicy Baby Ravioles, Squash & Thyme
12.00
Sides
French Fries Cooked in Duck Fat & Crazy Salt
3.50
Smoky Green
4.50
Curly Leaves & French Dressing
3.50
Crunchy Chicory Salad & Roquefort
5.50
Lunch & Dinner
(11:45am-2:15pm & 5:30pm-6:30pm)
Plat Du Jour
9.50
Aperitifs
Cocktail Gascon
7.00
Cremant, Cointreau, orange zest
Ricard ‘Pastis De Marseille’
3.50
25ml
Lillet ‘Spritz
7.50
Lillet, white wine, soda
Humble Beginnings
Bread & Butter
2.50
Ballotine of Pig's Cheek & Confit Tomato
6.00
Crackling Slow-Cooked Duck Egg, Chorizo & Tarragon
6.50
“Piggy Treats”
7.50
Bayonne ham, saucisse confit, Boudin noir, Saucisson & pate
Seared Scallops, Pickled Radish & Orange
9.00
Juicy Ravioles with Mushrooms
7.00 - 12.50
The Best of Duck
Rillettes with Sourdough Toast, Pickles & Guindilla Peppers
6.50
Duck Confit, Potato Cake & Bitter Leaves
14.50
20min cooking time
Traditional Cassoulet ‘Toulousain’
14.50
20min cooking time
Foie Gras Du Comptoir ‘en Terrine’ & Toasted Brioche
13.50
Grilled Basque Duck Magret
18.50
Available to-share
Award-Winning Burgers
Foie Gras & Truffle Burger ‘Signature’
9.75
Pan-fried foie gras, brioches, truffle cream & lettuce
Burger ‘Deluxe’
14.75
Our classic burger topped with a slice of pan-fried foie gras
Burger ‘Classic’
9.50
100% duck patty, brioches, salad, confit onions & basque sauce
Charcoal Grill Selection
Cooked over our charcoal-fired grill. We choose the best cuts available each day and display them on the blackboard priced per 100g.
Faux Filet
9.00
‘Sirloin’ steak – a juicy cut taken from below the rib-eye per 100g
Saucisse De Toulouse
6.00
Toulouse sausages made from pork, red wine & garlic per 100g
Catch of the Day Please Ask Your Waiter
Cote De Boeuf
7.00
Thick, bone-in rib steak – ideal for sharing per 100g
Onglet De Veau
6.00
Veal skirt steak – cooked quickly over high heat; the butcher’s favourite cut per 100g
Lomo
6.00
Thick-cut pork tenderloin or fillet – a basque favourite per 100g
Sides
French Fries Cooked in Duck Fat & Crazy Salt
3.50
Smoky Greens
4.50
Piperade
3.50
Side of the Week Please Ask Your Waiter
Curly Leaves & French Dressing
3.50
Crunchy Chicory Salad & Roquefort
5.50
Padron Peppers Cooked in Duck Fat
3.50
Pre Theatre Menu September
To Start
Bread & Butter
2.50
Rillettes with Sourdough Toast, Pickles & Guindilla Peppers
6.50
“Piggy Treats
7.50
Bayonne ham, saucisse confit, boudin noir, saucisson & pâté
Signature Foie Gras & Truffle Burger
9.75
Pan-fried foie gras, brioches, truffle cream & lettuce
Mains
Plat-Du-Jour
9.50
Deluxe Burger
14.75
Classic burger topped with a slice of pan-fried foie gras
Classic Burger
9.50
Brioches, duck patty, salad, confit onions & basque sauce
Juicy Baby Ravioles, Piperade & Tomato Jus
7.00 - 12.00
Sides
French Fries
3.50
Twice cooked in duck fat & crazy salt
Crunchy Chicory Salad & Roquefort
5.50
Curly Leaves & French Dressing
3.50
Dessert
Cheese Selection
9.00
Served with confiture de “ma grand mere” & bread
Vanilla Crème Brulee
4.50
“Gascon Mess”
4.00
Cafe Gourmand
6.50
Dessert Menu
Desserts
Gascon Mess
4.00
Cafe Gourmand
6.50
Lemon and Meringue Tart, Lime Sorbet
6.50
Cheese Board with Confiture De “Ma Grand Mère” & Bread (5 Cheeses)
9.00
Triple Chocolate Cake, Apple and Verbena Sorbet
6.00
Vanilla Creme Brulee
4.50
Selection of Ice-Creams & Sorbets
1.75 - 4.50
Sweet & Fortified Wines
Monbazillac, Jour De Fruit 2012 (37.5Cl)
5.00 - 26.50
Maury ‘Mas Amiel 2013 (75Cl)
7.40 - 55.00
Jurançon, Costat Darrer 2013 (75Cl)
5.90 - 43.50
Coffees & Teas
Americano
2.10
Macchiato
1.90
Latte
2.60
Mocha
2.80
Teas
2.10
English breakfast, earl grey, peppermint, camomile, green, fresh mint,
Espresso
1.70
Cappuccino
2.60
Liqueur Coffee
7.50
Gascon, Baileys, Irish, Italian, normand
Hot Chocolate
2.60
Chocolates
Pimandes
2.70
Almonds coated in chocolate & piment d’espelette
Raisin Dore
2.70
Golden raisin macerated with sauternes & peach then coated with 70% cocoa
Digestifs
25 ml
Cognac VS, Martell
4.50
Grand Marnier
3.50
Poire Williams - Miclo
4.00
Disaronno (50Ml)
5.00
Manzana Verde
5.00
Edmond briottet (50ml)
Bas Armagnac VS, Baron De Sigognac
4.50
Bas Armagnac, 10 Ans D’âge, Baron De Sigognac
7.00
Calvados - Henri De Querville
3.50
Baileys (50Ml)
5.00
Cointreau (50Ml)
5.00
Dessert
Desserts
Gascon mess
4.00
Cafe Gourmand
6.50
Lemon And Meringue Tart, Lime Sorbet
6.50
Cheese board with confiture de “Ma Grand Mere” & Bread
9.00
5 Cheeses
Triple Chocolate Cake, Apple and Verbena Sorbet
6.00
Vanilla Creme Brulee
4.50
Selection Of Ice-Creams & Sorbets
1.75 - 4.50
Sweet & Fortified Wines
Monbazillac, Jour de Fruit 2012
5.00 - 26.50
37.5cl
Maury ‘Mas Amiel 2013
7.40 - 55.00
75cl
Jurancon, Costat Darrèr 2013
5.90 - 43.50
75cl
Coffees & Teas
Americano
2.10
Macchiato
1.90
Latte
2.60
Mocha
2.80
Teas
2.10
English breakfast, earl grey, peppermint, camomile, green, fresh mint
Espresso
1.70
Cappuccino
2.60
Liqueur Coffee
7.50
Gascon, Baileys, Irish, Italian, normand
Hot chocolate
2.60
Chocolates
Pimandes
2.70
Almonds coated in chocolate & piment d’espelette
Raisin Dore
2.70
Golden raisin macerated with sauternes & peach then coated with 70% cocoa
Digestifs
25 ml
Cognac VS, Martell
4.50
Grand Marnier
3.50
Poire Williams - Miclo
4.00
Disaronno
5.00
50ml
Manzana Verde
5.00
Edmond Briottet (50ml)
Bas Armagnac VS, Baron de Sigognac
4.50
Bas Armagnac, 10 ans d’age, Baron de Sigognac
7.00
Calvados
3.50
Henri de Querville
Baileys
5.00
50ml
Cointreau
5.00
50ml
Pre-Theatre Menu
To Start
Bread & Butter
2.50
Cuttlefish, Chicory, Padron Peppers & Basque Sauce
8.50
Signature Foie Gras & Truffle Burger
9.75
Brioches, pan-fried foie gras, truffle cream & lettuce
“Piggy Treats”
7.50
Bayonne ham, saucisse confit, boudin noir, saucisson & pate
Rillettes with Sourdough Toast
6.50
Mains
Plat-Du-Jour
9.50
Deluxe Burger
14.75
Classic burger topped with a slice of pan-fried foie gras
Classic Burger
9.50
Brioches, duck patty, salad, confit onions & basque sauce
Juicy Baby Ravioles, Piperade & Tomato Jus
12.00
Sides
French Fries
3.50
Twice cooked in duck fat & crazy salt
Crunchy Chicory Salad & Roquefort
5.50
Curly Leaves & French Dressing
3.50
Dessert
Cheese Selection
9.00
Served with confiture de “ma grand mere” & bread
Vanilla Creme Brulee
4.50
“Gascon Mess”
4.00
Cafe Gourmand
6.50
Food Hall Menu
Bread
Campaillou
2.20
Multiseed Sourdough
2.90
Baguette Paysanne
1.20
Grain Sunflower
2.50
White Levain
3.10
Organic Wholemeal
2.20
Viennoiserie
Fresh croissants, pain au raisin and pain au chocolat are baked each morning.
Home Made Foie Gras Terrines
Nature Per 100G
9.80
Sauternes Per 100G
11.30
Gascon Per 100G
10.50
Cheese
Brillat Savarin
9.10
Soft and mild creamy cow’s cheese (up, 500g)
Brique
5.50
Soft, woody and creamy ewe’s cheese (up, 200g)
St. Maure
7.50
Soft and crumbly goat’s cheese (up, 250g)
Langres
4.00
Strong, pungent and soft cow’s cheese (up, 180g)
Ossau Iraty
12.10
Hard, woody ewe’s cheese (up, 500g)
Comptoir Products
Duck Cassoulet (780G)
10.50
Duck confit, bacon & toulouse sausage in a white bean stew.
Spicy Basque Chicken (720G)
14.00
Basque speciality of tender chicken in a tomato, onion and garlic sauce with spicy espelette peppers.
Tarbais Lingot Beans Cooked in Duck Fat (770G)
6.50
Country Pork Pate (180G)
3.95
Duck Rillettes (180G)
4.25
Shredded duck confit.
Duck Terrine (130G)
20.00
Duck Leg Confit with Guerande Salt (765G)
15.00
Lentils Cooked in Duck Fat (770G)
6.50
Duck Fat (500G)
5.90
Spicy Pork Pate (180G)
3.95
Delice Duck Mousse (130G)
4.75
Goose Terrine (180G)
39.00
Oils & Vinegars
Porcini Oil (250Ml)
11.00
Olibizia (375Ml)
8.95
Olive oil with garlic, red pepper and thyme.
White Truffle Aroma Oil (250Ml)
11.00
Xipister Vinegar (375Ml)
8.95
Pepper flavoured alcohol vinegar with garlic, espelette peppers and thyme.
Seasonings & Condiments
Piquillos (290G)
2.95
Sliced espelette peppers and garlic
Guindillas (300G)
8.60
Pickled green jalapeno chilli peppers
Espelette Pepper Jelly (100G)
3.50
Crazy Salt (100G)
5.50
25% basque spicy pepper powder and 75% fleur de sel
Fleur De Sel (90G)
6.85
Cornichons (345G)
3.15
Baby gherkins in vinegar
Mustard with Espelette Pepper (180G)
3.95
Piment D’Espelette (45G)
7.50
Camargue Confit D’Oignon (220G)
4.50
Sel a La Truffle D’Ete (50G)
4.75
Other
Caviar D’Aquitaine (30G)
42.00
Violet Jelly
6.50
Violet petals jelly
Violet Syrup (250Ml)
10.50
Used in drinks, salads, cooking and pastries.
Chistine Ferber Confiture
9.50
(Fraises, mirabelles or oranges)
Chocolates
Pimandes (100G)
5.00
Almonds coated in chocolate and piment d’espelette.
Raisin Dore (100G)
5.00
Golden raisin macerated with sauternes and peach then coated with 70% cacao.
Books
‘South-West France
35.00
The wines and winemakers’
‘Cuisinier Gascon
25.00
Meals from a gascon chef’ by pascal aussignac
Aperitifs
Lillet Blanc
18.50
Blend of wine & fruit liqueurs. (70cl, 17%)
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