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