Dinner Served 6-10.30pm
Entrees/Starters
Home-made courgette, spinach and pea soup £2.95
Pressed ham hock, potato and cepe mushroom terrine with a sweet mustard pickle £4.50
Salmon fishcake with a citrus mayonnaise & rocket salad £4.25
Pan fried boudin noir with soft poached duck egg glazed with a truffle infused hollandaise £4.95
Wood pigeon breast served pink with braised balsamic puy lentils £5.95
Baked goat’s cheese with thyme and lavender honey served with toasted brioche £5.75
Plats De Resistances/Main Courses
Char grilled ribeye steak with a rich red wine and mushroom sauce £13.95
Poached salmon fillet served on char grilled fennel with a tomato & Pernod coulis £12.50
Roasted chicken breast stuffed with a goat’s cheese and sun blushed tomato mousse with a fig and rocket veloute £10.95
Poached seabass in a white wine, saffron, potato and leek broth £11.50
Slow cooked lamb shank served on parsnip puree with a rich red wine and redcurrant sauce £14.95
Pork belly with sauteed savoy cabbage and red wine jus £10.95
Twice baked Roquefort cheese, wild mushroom and truffle souffle with a crisp rocket and tomato salad £9.95
All mains are served with gratin dauphinois, new potatoes and fresh seasonal vegetables or dressed mixed leaves with your choice of dressing
Desserts
From £3.95 – see blackboards for daily selection
Fromage
From £4.95 – see blackboards for daily selection
