Starters

Freshly made Soup of the Day

Smoked Chicken and Guacamole Gateau with Pickled Cucumber and Citrus Dressing

Salad Caprese with Herbed and Olive Goat Cheese, Tortillas and Vinaigrette

Grilled Mussels with Pernod and Garlic Butter

Smoked Salmon, Roasted Pepper and Mozzarella Salad 

Sauteed Chicken Livers served on Lemon and Herb Risotto Cake with Shallot, Garlic and Sherry Dressing

Grilled Goat’s Cheese and Figs with Raspberry Glaze served on Baby Leaves

Grilled Fresh Asparagus with Hollandaise

Caesar Salad

Pan Fried Foie Gras served with Caramelised Apple and warm Brioche (£3.00 Supp)

Main Courses

Rib Eye Steak (8oz) with Roquefort Butter, Sauteed Potatoes, Wild Mushrooms and Sage (£1.00 supp.)

Duck Magret with Banana Coconut Fritter and Passion Fruit Mustard Sauce

Pan-Fried Fillet of Salmon served with Dill Rice and Saffron Sauce

Slow cooked Lamb Shank with Preserved Limes, Aubergine, lentil and Tomatoes

Roast Pork Belly marinated in Fresh Herbs served with Roast Potatoes and Cider Sauce

Fillet of Sea Bass with a Lobster Bisque Sauce served with Celeriac and Peas Mousseline

Roast Rump of Welsh Lamb with Green Olive and Cumin Mash Potato served with Tarragon Sauce

Hazelnut Crusted Chicken Supreme served on Sauteed Mushrooms and Leeks

Traditional Beef Bourguignon

ENTRECOTE, FRITES AND SALAD £14.50