Crispy Goats Cheese salad with Date Chutney

Smoked Salmon and Cornish crab Brûlée with Fennel and Apple salad

Duck liver Pâté with Red onion Marmalade and Toasted brioche

Mushroom and Thyme Soufflé on Leafy Salad

Foie Gras Terrine with Sauternes Gelée and Grilled Toasts (supplement £4)

Loin of Venison with Whisky Sauce, Turnip Gratin, Parsnip Chips (supplement £4)

Breast of Barbary Duck with Redcurrant Sauce, Crispy Pommes Dauphines and
Broccoli Gratin

Herb crusted Rack of Lamb, thyme Jus, Gratin Dauphinois
And Ratatouille

Filet of Sea Bass, Gratin of Provencal Vegetables,
Garlic Mash and Basil Jus

Millefeuille of Roasted Vegetables:
Butternut squash, Spinach and Mushrooms topped with Goats Cheese