Ultimate Steak Date Night Menu

The ultimate night in for two, with all the hard work done by us! Serve a meal to impress with an even more luxurious version of our ever-popular Steak Date Night Menu.

The star of your table will be our signature Côte de Boeuf, expertly prepared in our butchery. Grass-fed British & Irish beef, dry-aged for 30 days and matured in our Himalayan rock salt ageing room for a deeper flavour. We’ve chosen sides to perfectly complement this excellent cut and take your pick of your favourite sauce.

With the option of king scallops or French onion soup to start and our signature crème caramel or chocolate mousse for dessert, this is decadent dining. We recommend a glass of our Pinot Noir or Lagarde Rouge as two perfect wine pairing options.

On the Menu

Starters

Choose from:

French Onion Soup with Comté cheese croutons and our famous Fougasse
or
British King Scallops with scallop shells and garlic butter and our famous Fougasse

Main

One Côte de Boeuf to share – 625g/22oz
Choice of sauce: Garlic butter / Peppercorn sauce

Sides

Creamed Spinach
Frites

Dessert

Choose from:

Crème Caramel – Traditional set vanilla pod custard with dark caramel
or
Chocolate Mousse – Indulgent, dark chocolate mousse

French Wine from our Cellar

Why not add our pick of wines to make your experience even more special:

Lagarde Rouge, Vin de France – 750ml 12.5% abv. Soft juicy blend of red and black berries. Our house red wine.

Pinot Noir, Les Mougeottes 2018, Vin de Pays d’Oc- 750ml 13% abv. Hints of black cherry and raspberry fruit.

STARTER 1 – FRENCH ONION SOUP 

French Onion Soup 293 kcal per portion 

Ingredients: French Onion Soup (Water (61%), Onions (35%), Vegetable Stock (Vegetable Stock (Water, Onion, Carrot Extract, Tomato, Celeriac (CELERY), Herbs, Garlic, Spice), Salt, Glucose Syrup, Maltodextrin, Yeast Extracts, Sugar, Flavourings, Rapeseed Oil), Corn Flour, Gravy Browning (Ammonia Caramel), Salt, Thyme, Garlic, Pepper, White Wine (De-alcoholised Italian White (60%), Italian White (40%), Salt, Preservative (SULPHUR DIOXIDE)), White Wine Vinegar (SULPHUR DIOXIDE), Bay Leaf), Comte Cheese (MILK, Lactic Ferments, Animal Rennet, Salt)

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where, Wheat, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.  

Baguette 361 kcal per portion & Beurre Demi 27 kcal per portion 

Ingredients: Wheat Flour, Water, Salt, Yeast, Wheat Gluten, Emulsifier (Mono- And Diglycerides Of Fatty Acids), Malted Wheat Flour, Flour Treatment Agent (Ascorbic Acid) 

May contain: Eggs, Milk, Nuts, Sesame and Soya 

Beurre Demi-Sel AOP Charentes-Poitou, La Conviette: Pasteurised Cream (Milk), Salt (2%), Lactic Acid Bacteria (Including Lactose) 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

Fougasse 373 kcal per portion 

Ingredients: Fougasse (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Cold Pressed Rapeseed Oil, Extra Virgin Olive Oil, Yeast, Fermented Wheat Flour, Salt, Rapeseed Oil, Emulsifier: Mono & Diglycerides Of Fatty Acid, Garlic Extract, Flour Treatment Agent: Ascorbic Acid), Rapeseed oil, Garlic (0.12%), Parsley (0.9%), Sea Salt (0.5%). 

Garlic butter (7.41%): Butter (Milk) (94.57%), Parsley, Garlic (1.51%), Salt, Lemon Juice, Lemon zest, Rapeseed Oil. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

STARTER 2 – KING SCALLOPS 

King Scallops in Half Shell 31 kcal per portion 

Ingredients: Scallops (Pecten maximus) (Mollusc) 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Eggs, Milk, Wheat, Tree Nuts, Mustard, Soya, Fish, Crustaceans, are handled.  

Fougasse 373 kcal per portion 

Ingredients: Fougasse (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Cold Pressed Rapeseed Oil, Extra Virgin Olive Oil, Yeast, Fermented Wheat Flour, Salt, Rapeseed Oil, Emulsifier: Mono & Diglycerides Of Fatty Acid, Garlic Extract, Flour Treatment Agent: Ascorbic Acid), Rapeseed oil, Garlic (0.12%), Parsley (0.9%), Sea Salt (0.5%) 

Garlic butter (7.41%): Butter (Milk) (94.57%), Parsley, Garlic (1.51%), Salt, Lemon Juice, Lemon zest, Rapeseed Oil 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

STEAK CHOICE 

Cote de Boeuf (625g):  Beef (100%) 426 kcal per quarter

ALLERGY ADVICE: For allergen information, see ingredients in bold.

Produced in an environment where celery, wheat, tree nuts, milk, fish, crustaceans and molluscs are handled

SAUCE CHOICE 

Garlic Butter 213 kcal per portion 

Ingredients: Unsalted Butter (Milk) (94.57%), Parsley, Garlic (1.51%), Salt, Lemon Juice, Lemon zest, Rapeseed Oil 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

Roquefort Butter 178 kcal per portion 

Ingredients: Unsalted Butter (Milk), Roquefort Cheese (Milk), Parsley, Tabasco, Lemon Juice. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

Peppercorn Sauce 167 kcal per portion 

Ingredients: Creme Liquide (Milk), Water, Cooking Brandy, Veal Jus (Veal Stock (Water, Veal Juice, Veal Fat, Carrot, Tomato, Mushroom, Garlic), Beef Stock (Water, Beef Stock), Modified Tapioca Starch, Salt, Sugar, Flavouring, Yeast Extract, Colour (Caramel), Sunflower Oil)), Shallots, Cloudy Apple Juice, Gravy Browning, Green Peppercorn (0.5%), Black Pepper, Cornflour, Thyme, Garlic, Salt. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

Frites 391 kcal per portion 

Potatoes, Sunflower Oil, Dextrose. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Milk, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

Creamed Spinach 181 kcal per portion 

Spinach (60%), Leek Sauce (39%) (Milk, Crème Liquid (Milk) (34%), Leeks (17%), Onions, Water, Cornflour, Salt, Garlic, Butter (Milk), Bay Leaves), Salt, Ground Mace, Lemon Juice, Black Pepper. 

May contain: Celery, Peanuts and Tree Nuts 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Eggs, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

DESSERTS 

Chocolate Mousse  514 kcal per portion 

Double Cream (Milk) (47%), Dark Chocolate (Cocoa Mass 44.0 %, Sugar, Cocoa Butter 12.0 %, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring) (23%), Egg White, Egg Yolk, Sugar. 

May contain tree nuts. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Tree Nuts, Mustard, Fish, Crustaceans, and Molluscs are handled.  

Crème Caramel 325 kcal per portion 

Crème Liquide (MILK), Whole Milk, Brown Sugar, Whole Egg, Pasteurised Egg Yolk, Vanilla Pod (0.3%), Water. 

May contain tree nuts. 

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where Celery, Wheat, Tree Nuts, Mustard, Soya, Fish, Crustaceans, and Molluscs are handled.  

Adults need around 2000 kcal a day. 

STARTERS

 French Onion Soup

Served with Comté croutons and fougasse.

 Prep time: 2 minutes Cook time: 15 minutes

In the box: French Onion Soup, demi-baguette, Comté cheese, fougasse

 Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).

1. Slice the baguette at an angle into 6 pieces and place them onto a baking tray. Sprinkle with the grated Comté cheese.
2. Place in the centre of the oven for 5 minutes. Meanwhile place the fougasse on a baking tray, reserving the garlic butter for later.
3. When the 5 minutes has elapsed, add the fougasse to the oven and set timer for 10 minutes.
4. Once the 10 minutes it up, the fougasse should have gone golden brown and the cheese on the croutons should have melted. Remove everything from the oven and finish the fougasse by topping with garlic butter.
5. Heat up the soup according to the instructions below:

On the Hob

Decant into a sauce pan and reheat over a medium heat to simmering point.

Microwave

Transfer the soup into a microwavable container, cover, and heat up for 4 minutes, stirring half-way through.

To serve

Portion the soup into soup bowls, add the cheese croutons and serve with fougasse on the side.

King Scallops

Served in a scallop shell with garlic butter and fougasse.

Prep time: 5 minutes Cook time: 10 minutes

In the box: King scallops, scallop shells, garlic butter, fougasse

On the Hob

• Rinse your scallops before use, gently patting  dry with a kitchen towel immediately after rinsing, before seasoning with salt and pepper.
• Drizzle a little oil into a non-stick pan and cook the scallops on a high heat for 4 minutes on one side.
• Turning the scallops over, cook for another 3 minutes. Add the garlic butter and reduce the heat. Once the scallops are cooked, place one into each shell, pouring any remaining melted butter from the pan oven the scallops.

In the oven

• Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
• Rinse your scallops before use, gently patting  dry with a kitchen towel immediately after rinsing, before seasoning with salt and pepper.
• Place the scallop shells onto a baking tray and place each scallop into a shell. Top with garlic butter.
• Bake for 10 minutes.

Fougasse

1. Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
2. Place the fougasse on a baking tray, reserving the garlic butter for later.
3. Heat in the oven for 10 minutes.
4. Finish with the garlic butter.

To serve

Divide the scallops between your plates and serve with the fougasse. If you have a lemon, squeeze over the scallops.

MAIN

Prep time: 5 minutes Cook time: 20 – 40 minutes

In the box: Côte de Boeuf, sauce, frites, creamed spinach

Côte de Boeuf 

The beef is best cooked on the hob in a nice hot pan. You shouldn’t need any oil in the pan as the natural fats from the meat will help you out here. 

1. Remove the Côte de Boeuf from its packaging at least half an hour before cooking to allow it to reach room temperature.   

      2. Sear in a hot pan to desired temperature. Avoid turning too often. We recommend 10 minutes on each side for medium rare to medium          and 20 minutes on each side for well done. 

      3. Remove from the pan and rest your steak under a layer of foil for 3 – 5 minutes.

Frites

• Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
• Empty the frites onto a non-stick baking tray and spread evenly.
• Place into the centre of the oven for 25 minutes or until golden.
• Season with salt to taste.

Garlic Butter – ready to serve. Slice into rounds and place onto the cooked steak.

Roquefort Butter – ready to serve. Slice into rounds and place onto the cooked steak.

Peppercorn sauce

Creamed Spinach

DESSERT

Dark Chocolate Mousse

Ready to eat.

Crème Caramel

Ready to eat.

Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.