Winter Lunch and Dinner Menu La Barbe French Restaurant in Reigate, Surrey

Spring Menu 2010

	Lunch	Dinner	By Laurent, Jérome, Jérémie, Erwan & Paul. All prices include VAT. N.B A discretionary 10% Service Charge will be added to your final bill Not available at Lunch	starters main courses cheese recommended ports desserts dessert wines
*Two Course Meal*	£18.95	£25.95
*Three Course Meal*	£23.95	£30.95
Please Note Friday & Saturday Dinner Two Course £28.95 - Three Course £33.95

Contact La Barbe on 01737 241966, email info@labarbe.co.uk or complete the online form to book your tables.

Ouverture

(V) Soupe du Jour
Soup of the day

Escargots de Bourgogne
Snails cooked in garlic butter

Terrine de Confit et Foie Gras de Canard, Confiture d’Oignons à l’Orange
Duck confit and foie gras terrine served with an onion and orange juice jam

(V) Salade d’Aubergine, Chèvre et Roquette aux Coco Plat et Basilic Pourpre
Pan-fried aubergine and goat cheese served with roquette,
haricot beans and purple basil salad

Rouget Poché à la Menthe sur Salsa de Tomate
Cold Red mullet filet poached in a mint bouillon and complemented by a tomato salsa

(V) Feuilleté d’Asperge à la Crème de Ciboulette
Puff pastry leaf served with asparagus and a lemon cream

Fricassée de Seiche à la Méditerranéenne
Cuttlefish, red pepper, onion and fresh herb casserole

Poulet Fumé au Paprika et Bavarois de Bloody Mary
Chicken breast smoked with paprika and served with a Bloody Mary bavarois

Entrée du Jour
Starter of the day

Suite

Steak Haché d’Agneau à la Paloise, Pommes Pont Neuf Rôties
Lamb burger served with a mint béarnaise sauce and roasted potatoes

Supreme de Volaille aux Agrumes, Brocoli et Carottes à la Crème
Roasted chicken breast served with a citrus sauce, broccoli and creamed carrots

Tranche de Foie de Veau à la Framboise, Oignons Grelots et Purée d’Ail
Pan-fried calves liver with a raspberry vinegar
and caramelised button onion sauce, garlic mash

Filet de Bœuf au Poivre Vert, Fagot de Mange Tout et Echalottes Rôties
Beef fillet complemented by a traditional green peppercorn sauce,
roasted shallots and mange tout

Flanc de Porc Rôti et Fenouil Braisé
Slow roasted pork belly served with braised fennel

(V) Risotto de Printemps aux Morilles et Petit Pois, Tomate Rôtie
Morel and pea risotto served with a roasted tomato

Pavé de Lieu en Croute de Tomate Sechée et Taboulé
Cod fillet roasted with a sun blushed tomato crust and couscous taboule

Saumon Poché aux Pates Fraiches, Crème de Basilic
Poached Loch Duart salmon served with fresh pasta and a basil cream

Plat du Jour
Dish of the day

Nos Legumes

Pommes Vapeur £2.95
Gratin Dauphinois £2.95
Mange Tout £2.95
Buttered Spinach £2.95
Brocoli £2.95
Salade Verte £2.50

Porto

Late Bottled Port 10 years old £6.00 (75ml glass) £55.00 per bottle
Tawny Port 10 years old £6.00 (75ml glass) £55.00 per bottle
Fonseca Guimareans 1988 £9.90 (75ml Glass) £95.00 per bottle
Grahams Port 1945 £495.00 per bottle

Final

Assiette de Fromages de France
Plated selection of French cheeses
(Supplement £2.50)

Feuilleté de Mousse au Chocolat Blanc et Pistache
Layers of puff pastry and white chocolate mousse with pistachio nuts

Crème Brulée aux Framboises
Raspberry crème brulee

Charlotte aux Fraises
Strawberry charlotte

Tarte à la Banane et Baileys
Banana and baileys cream tart

Gâteau de Fromage Blanc aux Fruits de la Passion et Kiwi
Passion fruit and kiwi cheesecake

Verrine de Mousse de Pèche, Gelée de Cassis et Melon
Peach mousse topped with blackcurrant jelly and fresh melon

Assiette de Sorbets Maison
Plated selection of home made sorbets

Dessert of the Day
Sweet of the day

Vins de dessert

Clos du Portail, Graves Supérieur (2005) £6.50 (125ml) £19.00 (37,5cl)
Appellation Graves Supérieure Controlée (13%)
Located near Sauternes with similar characteristics this property produces a fantastic sweet Bordeaux from a blend of Sémillon & Sauvignon matured in oak barrels. This luscious and full flavoured dessert wine is packed with soft ripe fruit & honey flavours.

Côteaux du Layon, Dom. des Quarres (2007) £6.50 (100ml) £19.00 (37,5cl)
Appellation Côteaux du Layon Controlée (13,5%)
Luscious, fruit laden dessert wine made from super ripe Chenin Blanc grapes. This wine is gorgeously fruity with an irresistible array of honeyed, toasty, almondy flavours.

Maury Aurelie, Préceptoire de Centernach (2006) £7.50 (125ml) £29.00 (50cl)
Appellation Maury Controlée (16%)
Sweet red vin doux made from Grenache in the mountains of Roussillon. This wine has aromatic intensity, finesse and is remarkably balanced, blending smoothness and liveliness with a blend of aromas of sweet spices and red dark berries.

Note: La Barbe is a non smoking restaurant. Please refrain from using mobile telephones inside the restaurant.
Debit . Maestro . Mastercard . Visa (Sorry, we do not accept cheques)
(V) Vegetarian dish - Gluten free - Special dishes can be prepared with a 24hrs min. notice
All ingredients used in this menu are to our knowledge GM free.
All of the products for sale on this menu could contain traces of nuts
The meat served in this restaurant is of UK origin except where otherwise stated

71 Bell Street. Reigate. Surrey. RH2 7AN T: 01737 241966 F: 01737 226387 Enquiries: info@labarbe.co.uk | Book your table