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