A la carte Menu

 Entrèes

Escalopes de foie gras de canard
Pan fried foie gras with redcurrants and a sweet wine sauce
£14.00

Escargots au beurre d’ail, persil et les croûtons
Petit gris snails in garlic and parsley butter with croûtons
£13.50

Coquilles Saint-Jacques à la maison
Sauteed king scallops with cauliflower and Bayonne Ham
£14.00

Main Courses

Cassolette de fruit de mer Créole, riz sauvage

de Camarque   

Créole seafood and fish curry with coconut milk, ginger and chilli

  £30.00

Filet de boeuf, sauce vin rouge et des echallotes
Tender beef fillet with roasted shallots and a rich red wine sauce
£32.00

Ballotine de pintade forestière
Supreme of guinea fowl farci with a wild mushroom sauce
£30.00