Lunch & dinner menu
Main courses
Roast cod with a herb crust, garlic mayonnaise and chunky chips
Seared salmon fillets with foaming hollandaise and chive sauce
Fillets of salmon in a Cajun sauce with wild rice and a pineapple salsa
Lemon and thyme sole with a caper mayonnaise
Supreme of chicken stuffed sun blushed tomatoes and basil with a sweet red pepper and cumin coulis
Baby poussin roasted with a garlic and thyme skin and white wine sauce
Le poulet pot with Game or Chicken
Seared Duck breast with a caramelised onion and orange jus and a compote of wild mushrooms
Rack of lamb with sundried tomato, parmesan, olive and thyme crust
Fillet of beef with a salsa Verde
Best end fillet of lamb with a red onion, wild mushroom and cream sauce
Seared tornados of Beef with potato dauphinoise and a choice of the classics:
- grainy mustard and brandy
- Béarnaise
- Peppercorn
Breast of guinea fowl on a creamed polenta with a red wine jus
Seared Venison steaks with a green peppercorn sauce
Classic Veal Schnitzel on a bed of sauté potatoes and wilted spinach
Caramelized parsnip and leek risotto
Fried herb polenta with roast winter vegetables and Madeira jus
Ratatouille Tartine
First courses
Tuna fish cream with a cucumber and chive compote
Prawn and Avocado Salad with a sweet chilli dressing
Smoked haddock Florentine Pots
Caramelized giant prawns with a rocket salad and piquant peppers
Lemon sole goujons with a lime hollondaise
Bang bang chicken with radicchio
Seared duck salad with orange and pomegranate and a walnut dressing
Mixed leaf caeser salad with pancetta and Quails eggs
Parma Ham with caramelized figs on a rocket salad and balsamic glaze
Bloody Mary tomatoes with a goat’s cheese salad and basil dressing
Twice baked cheese soufflés with a spicy tomato coulis
Wild Mushroom confit on roasted ciabatta with parmesan shavings
Seasonal Soup with toasted sour dough bread