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Mains

FILET DE BOEUF D’ÉCOSSE AU POIVRE VERT DE MADAGASCAR

Scottish fillet of beef with Madagascar green peppercorns £23.50

MAGRET DE CANARD DE GRESSINGHAM CUIT ROSÉ A LA CRÈME DE CASSIS

Breast of Gressingham duck served with blackcurrant sauce £20.60

CARRÉ D'AGNEAU SAUCE AU ROMARIN

Rack of lamb served with a rosemary sauce  £19.90

SUPRÊME DE PINTADEAU AUX CHAMPIGNONS SAUCE MADERE

Breast of guinea fowl served with mushrooms Madeira sauce   £18.90

NOISETTE DE CHEVREUIL POELEE AU CHOU ROUGE

Medallion of venison served with red cabbage  £22.90

FOIE DE VEAU AU CITRON VERT
Calf liver served with lime sauce  £20.90

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COQUILLES SAINT-JACQUES A LA JULIENNE DE POIREAU ET CAROTTE

Pan fried scallops served with a light soy dressing   £20.90

 

 FILET DE LOUP DE MER  AUX HERBETTES
Fillet of Sea bass with olive oil and fresh herbs £20.80

 

ESCALOPES DE LOTTE AU SAFRAN

Medallions of Monkfish served with a saffron sauce    £20.30

 

BLANC DE TURBOT AUX ANCHOIS SAUCE AUX CÂPRES 

Fillet of turbot with anchovy in capers sauce    £21.90

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ALL MAIN COURSE SERVED WITH VEGETABLES
Tous les poissons et viandes sont servis avec les légumes du marché

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SALADES £ 4.50

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V.A.T. included
Service at your discretion

Should you be allergic to any food ingredients please consult the management