A la carte Menu

  Entrèes

Foie gras de canard aux poire, noisettes et Jurançon
        Pan fried foie gras with pear, hazelnuts, and a sweet wine reduction       
£16.00

Cassolette de ris d’agneau, sauce Forestière 

        Lamb sweetbreads in a rich red wine and wild mushroom sauce
£13.00

Feuillettée de Coquilles Saint-Jacques

King scallops and creamed leeks baked in flaky pastry

£16.00

Main Courses

Paupiette de Sole, sauce Nantua

    Fillets of sole poached with a fish mousse, in a crayfish sauce

£30.00

 Noisettes de chevreuil aux vin rouge et de genévrier
 Roe deer medallions with red wine and juniper berries
 £35.00

Caille farci à la truffe et au porto

   Roasted boned stuffed quail with port and truffles
  £35.00