A la Carte

• Starters

   

• 5.00Tomato soup

  served with creme fraiche quenelle and mini basil baguette

• 5.75Poached chicken, lemongrass and red pepper terrine

  with black olive tapenade

• 6.75Pan seared fillet of red Mullet

  with petite salad nicoise, soft boiled quail s egg and citrus vinaigrette

• 6.25Twice baked goat s cheese souffle

  served with walnut and mixed cress salad

• 8.75Grilled scallops

  with toasted hazelnut and coriander butter, served with a carrot coulis

• 9.50Pan seared foie gras with Charentais Melon

  peach and shallot salsa, herb dressing

• Main Courses

   

• 15.25Pan seared fillet of sea bream

  Set on chargrilled fennel, lobster coulis and crab crushed new potatoes

• 10.95Risotto alla Milanese

  Or with the addition of crayfish 13.95

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