- Soupe a l’Oignon Gratinée -
(Classic French Onion Soup)
-Warm Chicken Liver parfiat with forest mushroom cream sauce-
- Gateau of Crab in Saffron Beurre Blanc -
- Norwegian Haddock fillet in a spicy Mussel broth-
- Medaillon de Foie Gras d’Oie Mi-Cuit - £3 Supplement
(Goose Foie Gras served with Jurancon jelly)

Main Course

- Beef Bouguignon with Garlic sauteed potatoes -
- Chef's Fish Pie -
- Rack of Lamb with a Fennel gratin -
- Free Range Chicken in a Tarragon Sauce, served with Fries -

Desserts

- Pears 'After Eight' -
- Crème Brulee a la vanille
- Flan aux Pruneaux -
- Selected A.O.C. Cheeses with bread and Chutney –

Wine Degustation Menu: 3 glasses of wine paired to your 3 food choices - £15 supplement

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Two courses - £16.95 // Three Courses - £22.95
Side Orders: Bread - £1.95 // Fries – £2.00 // Summer Vegetables – £3.25
Pichet of 50cl French Red, White or Rosé wine - £7.95