Starters

Rillettes of goose with boritaine onions, leaf salad and brioche toast

French onion soup with garlic croutons and gruyere cheese

Puff pastry shell, seared scallops served with a cauliflower puree, buttered samphire, chorizo, shellfish cream £ 5.00 supplement

Baked baby camembert with garlic, thyme and rosemary, toasted brioche soldiers

Warm soufflé of Roquefort cheese with poached pears and walnuts

Garlic bread with or without mozzarella cheese

Mains

Navarin of lamb with rosemary and thyme dumplings and pommes mousseline

Braised feather blade of beef with creamed potato and bourgignon sauce

Cod “Chez Moi”

Served with chunky chips and petits pois a la francaise

Confit leg of duck, sauté of wild mushrooms, fine beans and baby potatoes, truffled jus

Pithivier of wild mushrooms, Gruyere cheese and butternut squash blanquette of winter vegetables and tarragon cream

Spaghetti carbonara or bolognese

Desserts

Eton mess with seasonal fruits and fruit coulis

Selection of fine cheeses £2.50 supplement

Raspberry crème brulee

Rum baba with seasonal fruits and fruit coulis

Selection of ice creams and sorbets

Two courses £ 20.50

Three courses £ 25.50

Please ask to speak with Michael our chef if you suffer from food allergies or intolerances