A la carte Menu

 Entrèes

 Cuisses de grenouille a là persillade
Pan fried frogs’ legs with garlic and parsley 
£15

  Saint-Jacques aux mais et saucisses de Montbéliard
    Sautéed king scallops with creamed corn

and Montbéliard sausage
£16

 Canard fumée et mousse de canard

     Sliced smoked duck and duck parfait with truffle vinaigrette and brioche
£16
  
Main Course

Coeur de cote de boeuf

Tender rib eye with a Madagascan pepper sauce

£35

Sole de Douvre Meunière
Classic Dover Sole with a lemon and parsley butte

£40

Le Cassoulet aux haricots lingots blancs
 Cassoulet with duck, lamb, Toulouse sausage

and lingot beans 

£36