A la carte Menu
Entrèes
Terrine de foie gras de canard
Terrine of foie gras with quince and toasted date bread
£14.50
Escargots au beurre d’ail, persil et les croûtons
Petit gris snails in garlic and parsley butter with croûtons
£14.00
Coquilles Saint-Jacques à la maison
King scallops gratinée with hollandaise sauce and parsley cream
£14.50
Main Courses
Homard Thermidor
Lobster Thermidor style with brandy, cream and mustar
£38.00
Coeur de cote de boeuf au poivre
Beef ribeye with a green Madagascan peppercorn sauce
£32.00
Ballotine de pintade forestière
Supreme of guinea fowl farci with a wild mushroom sauce
£30.00