Starters
- Roasted red pepper and tomato soup with pesto beignets
- Pan fried chicken livers and oyster mushrooms served on toasted brioche
- Creamy hot smoked salmon with fresh pasta and basil
- Glazed duck supreme with stir-fried oriental vegetables
Main Courses
- Roasted mediterranean vegetable raviolli with a herb nage sauce
- Sauté chicken with chasseur sauce
- Pan fried mullet with a fennel and saffron broth served with crispy herbs
- Salmon fillet rolled in spinach with a white wine cream sauce
Desserts
- Sticky toffee pudding with toffee sauce
- Eves pudding with sauce Anglaise
- Blackcurrant delice
- Pear flan Bourdalou
Please ask your server for our selection of teas and coffees
