| Confit duck and foie gras with a pear salad | 9.50 |
| Smoked salmon, poached egg salad with sauce cocktail | 8.50 |
| Ragout of scallops, penne pasta and fennel in a light cream sauce | 9.75 |
| Veloute of green lentils flavoured with white truffle oil | 5.50 |
| Terrine of chicken and ham hock, foie gras with an old sweet balsamic vinegar | 8.50 |
| Goats cheese parcel with tomato fondu and basil | 8.00 |
| Pink prawn and cucumber with a Moroccan flavoured cous-cous and spicy chorizo | 8.25 |
|
| Grilled seabass with a shellfish cream, brunnoise vegetables | 19.50 |
| Poached sole with mussels mariniere | 19.25 |
| Roast monkfish fillet with horseradish flavoured spaghetti, light jus | 19.75 |
| Braised shank of lamb with a nicoise garnish, pomme mousseline | 19.00 |
| Supreme of Cannette duck with braised salad, peppered jus | 19.50 |
| Roast dry aged sirloin with a rosti potato, rich red wine sauce | 21.00 |
| Medallion of pork with ceps flavoured with parsley, shallots and garlic | 18.75 |
|
| Selection of French and British cheeses | 9.25 |
| Home made ice cream and sorbets | 6.50 |
| Vanilla flavoured crme brulee | 6.75 |
| Light Baileys flavoured cheesecake | 6.75 |
| Tart tatin of apple with vanilla ice cream | 6.75 |
| Strawberry mousse, compot of strawberries and its own coulis | 6.50 |
