SOUPE DE PETIT POIS ET ASPERGES (V)  (GF)

Minted peas and asparagus soup, creme fraiche

MAQUEREAU FUME

Smoked mackerel pate, pickle cucumber, toasted baguette

CANARD FUME (GF)

Smoked duck breast with carrot and beetroot salad, horseradish dressing

FROMAGE DE CHEVRE (V)

Caramelised goats cheese bruchetta, tomato chutney, Balsamic glaze      

SALAD COMPOSEE (VEGAN)

Carrot ribbons, orange, avocado and rocket salad  

Mains

PAVE DE SAUMON   (GF)

Pan fried Organic salmon, cauliflower puree, roasted cherry tomatoes, white wine creamed sauce, baby potatoes

BLANC DE POULET FORESTIERE (GF)

Pan fried breast of chicken, creamy wild mushroom and tarragon sauce,  sautéed potatoes

PORCK ROTI (GF)

Roasted pork belly, spring onion mash, savoy cabbage and bacon, black garlic puree, apple jus

GNOCCHI  (V)  (VEGAN)

Potato gnocchi with Sundried tomato and rocket, Toasted pine nuts 

ALL OUR MAIN COURSES ARE SERVED WITH  MIXED VEGETABLES

Desserts

FONDANT AU CHOCOLAT (GF)

Dark chocolat fondant, clotted cream

CRÈME BRULEE

Vanilla Crème Brulee with lemon shortbread

COUPE ANTILLAISE (GF)

Rum and raisin, pineapple and passion fruit sorbet, marinated raisin, Chantilly cream

ASSIETTE DE FROMAGES

Selection of French Cheeses, quince paste