A la carte Menu

Entrées

    Petit Gris escargots à l’ail et aux herbes
  Petit gris snails in a garlic butter with crôutons
£12.00

 Terrine de foie gras de canard

  Terrine of duck foie gras with a plum compote and date bread

 £13.00

 Coquilles Saint-Jacques aux ceps

   King scallops, sautèed with a creamy cep sauc

  £13.00

Main Courses

 Sole Meunière

Classic Dover sole with a lemon and parsley butter
 £30.00

      Tetras rôtie au vin rouge et aux airelles     
Roast whole grouse with a red wine and red

currant suace
  £28.00

   Le Cassoulet aux haricots Tarbais

Cassoulet with duck, lamb, Toulouse sausage and tarbais beans
    £30 .00