Dinner Menu 

Starters

~Crab Cakes - pure (white meat) crab, w herbs, lightly breaded and browned £8.50

~Seared Chicken Livers in Red Wine with garlic rubbed toasts £6.50
~Goats Cheese and Thyme Soufflé - on a leafy salad £7
~Gorgonzola, Pear, Roquette, and Walnut Salad (v) £7
~Batter Fried Courgette Ribbons (v) - with Parmesan and lemon £5
~Seared Scallops – with watercress puree, sauce w bacon and chives £10.50
~Prawn, Avocado and Oven dried Tomato Salad with Coriander £8
~Escargots – 6 with garlic butter £6
~Batter Fried Squid – with tartar sauce and lemon £6
~Salad of Smoked Duck Breast, Shaved Fennel and Spring Onion £7
~Smoked Salmon and Warm Buckwheat Blinis – with cucumber salad, cream and chives £7.50
~Salade ‘du Chef’ – with cured Bayonne ham, aged Comté cheese, caper berries, dried sausages, mixed salad £7.50
~Salade Bohémienne – smoked bacon and duck confit sautéed with beans, potatoes and spring onion £7
~Duck Liver Paté seasoned with Port and Cognac – with red onion relish and toasts £6.50
~Our Own-Cured Goats Cheese (v) – crotin de chavignol cured in herbs and olive oil, served with date chutney £7
~Pan Seared Foie Gras with a Warm Fruit Compote – and toasted brioche £11
~Soupe de Poisson – served w croutons, gruyère and saffron rouille sauce £7.50
~Classic Onion Soup – gratiné with croutons and gruyère £6.50
~Wild Mushroom and White Truffle Risotto (v) £6.50 / £11

Main Courses

~Asparagus filled Gnocchi - (v) with spring vegetables and parmesan £12

~Vegetable Millefeuille (v) – with mixed roasted vegetables, flaky pasty, goats cheese and fresh herb sauce £10
~Sauté of Scallops and King Prawns – on linguine in a white wine and herb broth £16.50
~Fritto Misto – mixed fish and seafood, batter fried and served with tartar sauce, lemon and frites £14
~Filet of Cod - with English purple sprouting broccoli, grilled avocado and beurre blanc£13.50
~Filet of Gilt Bream – with a pine nut crust, served with roasted fennel, courgettes and cherry tomatoes, with basil and olive oil £13
~Filet of Plaice ‘Meunière’ – served with stir-fried oriental style mixed vegetables £13

~Filet of Pork with Prunes and Armagnac Sauce – served apple ‘crumble’ £13
~Breast of Guinea Fowl – with wild mushroom sauce, served with red cabbage braised in port £12.50
~Barbary Duck Breast with Red Currant Sauce – served with crispy pommes dauphines £13
~Ham Hock with Cider and Honey Glaze – with wilted greens and garlic £13
~Chicken Breast stuffed w Aubergine and Provencal Herbs w ratatouille £8.50
~Duck Leg Confit – with sautéed potatoes, salad and red wine jus £12
~Roast Rack of Lamb – served with gratin dauphinois and thyme jus £16
~Tender Veal Osso Buco – braised for 4 hours, seasoned with gremolata, on wild mushroom risotto £16
~Filet of Beef ‘Rossini’ – with foie gras and bordelaise sauce, served with pommes dauphines and French beans £22
~Loin of Wild Scotch Venison with Pepper Sauce – served with parsnip purée and parsnip crisps £17
~Lamb Shank Daube – Provençal speciality – braised with red wine and citrus - served with garlic mash £14
~Steak-Frites – 8 oz Aberdeen Angus rib-eye, served with chips and choice of sauce £15
(~au poivre  ~au bleu  ~shallot and red wine relish)

~Sides £3: Mixed Salad, Ratatouille, French Beans, Red Cabbage in Port, Spinach Gratin,
Pommes Frites, Pommes Dauphines, Mash

Desserts

~Warm Blueberry Tarte - with lavender ice cream £7

~Vanilla Crème Brûlée £5.50
~Panettone Bread Pudding – with Vanilla Custard £6
~Pavlova – with Pomegranate, Passion Fruit and Clementines – with vanilla cream £6.50
~Valrhona 70% Warm Chocolate Fondant – w cherries in eau de vie and vanilla ice cream £7
~Parfait of Vanilla Bavarois and Passion fruit Gelée £6
~Profiteroles – with vanilla ice cream and warm chocolate sauce £6
~Clementines in Caramel with Cointreau – over vanilla ice cream £6.50
~Apple Tarte Tatin flambéed with Calvados - with our vanilla ice cream £7
~Baked Alaska flambéed with Cognac – sponge, vanilla ice cream & sorbet, covered with meringue,
with red berry sauce £7
~Agen Prunes soaked in Armagnac – ovenr vanilla ice cream £8
~Honeycomb Ice Cream – with white chocolate sauce £5.50
~Home-Made Ice Creams and Sorbets £5
vanilla, lavender, rose, rum-raisin, coconut-lime, blood orange, strawberry, pear
~Sorbets with Frozen Vodka – and langue de chat biscuits £7
~Pear Sorbet with Poire Williams £7

~Cheese Platter – a selection of quality French cheeses, served with our home-made country bread £8
~Aged Stilton with grapes and oat biscuits £7
~with a glass of very special 1998 Quinta de Malvedos Graham’s Vintage Port - add £8.50

~Chocolate Truffles and Crispy Biscuits £4.50
~try our chocolate desserts with a glass of Graham’s 20 year old Tawny Port – add £6.50