Available Monday –Saturday 12pm – 8.30 pm



Smooth chicken liver parfait with Armagnac soaked prunes and 

homemade brioche loaf

Slices of Serrano ham with celeriac remoulade

Cream of watercress soup, brioche croutons

Half a lobster and crab Thermidor, mixed leaf salad £5.00 supplement

Ballotine of truffled foie gras, Armagnac soaked prunes and home made brioche loaf

 £ 5.00 supplement 

Tuna salad Nicoise

(Mixed leaf salad, french beans, tomato, cucumber, black olives, garlic croutons, soft boiled egg and tuna fish

Warm wild garlic and Parmesan tart, mixed leaf salad, french dressing

Meat Main courses £14.50

Slow braised feather blade of beef bourguignon with creamed potato

Lamb noisettes topped with pan fried foie gras, truffled chicken mouse and wild garlic, braised flageolet bean stew,

dauphinois potatoes, thyme and Rosemary scented lamb jus. 

Slow roasted Pork belly stuffed with herbs and spices, Toulouse sausage, 

french beans wrapped in parma ham, creamed potato, crackling and red wine jus

Pan fried corn fed chicken supreme with sauté mixed mushrooms ,steamed asparagus dauphinois potatoes, morel cream sauce

Fish and Vegetarian Main courses £14.50

Fillet of sea bass with a crab and lobster brandade, baby vegetables and potatoes, 

lobster sauce

(Cooked en papillote, oven bake for 15 mins at 180c )

Salt baked celeriac Wellington with cavalry Nero, honey roasted parsnips, dauphinois potatoes, a tarragon cream sauce

Desserts £5.50

Apple tart tatin with a calvados cream

Rum baba with Chantilly cream, fresh fruit, fruit coulis

Selection of fine cheeses with homemade bread and water biscuits

Warm chocolate fondant, chantilly cream, morello cherries in kirch

( bake in a pre heated oven 180c for 10 mins or when the centre

 has just started to set )

Classic vanilla crème brulee with shortbread biscuits

Homemade raspberry clafoutis with clotted cream