A la carte Menu
Entrèes
Escargots au beurre d’ail et les croûtons
Petit gris snails with a garlic and parsley butter £15.00
St Jacques au crème de maïs et saucisses de Montbeliard
Sautéed scallops with sweetcorn puree and Montbeliard sausage
£16.00
Terrine de foie gras de canard
Foie gras terrine with quince jelly and toasted brioche
£16.00
Main Courses
Sole de Douvre à la meunière
Pan fried whole Dover sole with a lemon and parsley butter
£38.00
Coeur de cote de boeuf
Tender beef rib eye with Madagascan pepper or cep and red wine sauce
£36.00
Magret de canard aux mangue
Roasted breast of Magret duck with a mango sauce
£35.00