A la carte Menu
Entrèes
Cuisses de grenouille a là persillade
Pan fried frogs’ legs with garlic and parsley
£15
Saint-Jacques aux mais et saucisses de Montbéliard
Sautéed king scallops with creamed corn
and Montbéliard sausage
£16
Canard fumée et mousse de canard
Sliced smoked duck and duck parfait with truffle vinaigrette and brioche
£16
Main Course
Coeur de cote de boeuf
Tender rib eye with a Madagascan pepper sauce
£35
Sole de Douvre Meunière
Classic Dover Sole with a lemon and parsley butte
£40
Le Cassoulet aux haricots lingots blancs
Cassoulet with duck, lamb, Toulouse sausage
and lingot beans
£36