A la carte Menu
Entrèes
Cuisses de grenouille a là persillade
Pain fried frogs’ legs with garlic and parsley
£15.00
Coquilles St. Jacques Mornay
King Scallops gratinéed with a Bechamel and Gruyere sauce
£16.00
Escalopes de foie gras de canard aux truffes et au porto
Sautéed foie gras with truffles and a port sauce
£16.00
Main Courses
Aile de raie poêlée, sauce au beurre et aux câpres
Pan fried skate wing with a caper and butter sauce
£33.00
Jarret d’agneau braise au vin rouge
Lamb shank slowly cooked with red wine, herbs and garlic
£34.00
Caille farci à la ballotine forestière
Roasted boned stuffed quail with wild mushrooms
£35.00