A la carte Menu

Entrèes

Terrine de foie gras, compote de raisins
Foie gras terrine served with grape compote and toasted brioche
£14.00

Cocotte de ris d’agneau sauté, sauce Madere aux cepes
Lamb sweetbreads with a cep and madeira wine sauce
£13.50

 Saint-Jacques sautées aux lentilles du Puy et sauce vierge
King scallops sautéed with Puy lentils and a piquant vinaigrette
£14.00

Main Courses

Sole à la meunière
     Pan fried whole Dover sole with lemon butter and parsley    £30.00

Filet de chevreuil au vin rouge et sauce au genièvre
Tender loin of deer with a red wine and juniper berry sauce
£32.00

Le Cassoulet aux haricots Tarbais
Hearty traditional Cassoulet from Les Landes
£30.00