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with Croutons, Rouille and Gruyère Cheese
with Roast Chicory and Fig and a Port Dressing
with a Meaux Mustard Dressing
with Smoked Quail Egg and a Wild Mushroom Gateau
with a Cucumber and Red Onion Salsa
with a Crisp Beetroot and Shallot Salad Shaved Pecorino
with Asparagus, Tomato and a Lime Sauce
with Sauternes Jelly and Toasted Brioche
with Potato and Parmesan Tuile
with a Morel Mushroom Sauce
with Confit Leg and Glazed Root Vegetables
with Sherried Aubergines and Potato Galette
with a Squid Ink Pasta with a Langoustine, Mussel and Saffron Nage
with a Provençale Vegetable Charlotte and Celeriac Fritture
with a Herb and Peppercorn Crustr and Pommes Salardaise with Reblochon
with Wilted Gem Lettuce and Anchovy Beurre Noisette
with Pommes Frites and Salade Verte
with Crouton, Foie Gras and Pommes Parisiennes
with Almond Biscotti and Candied Orange
with a Grenadine Sorbet
with Rhubarb Ice Cream
with Cornish Clotted Cream
with Griotine Cherries
with Vanilla Ice Cream and Rum Sauce
with a Bourbon Syrup
with Salad Leaves and Toasted Potato Bread
with Kalamata Olives and Capers
with Lardons and a Poached Egg
with Leeks, Rosemary and Confit Garlic
with Soda Bread
with a Grape Compote and Toast
with an Avocado and Mango Salsa and a Lobster Oil Dressing
with Wild Mushroom, Basil and Truffled Pecarino
with Caramelised Onion Marmalade and Frites
with Red Wine, Fennel and Green Beans
with Bubble and squeak and Sprouting Broccoli
with Prosciutto, Polenta and Spring Vegetables
with sweet Potato Rosti and Puy Lentil Puree
with Pommes Boulangere and Red Wine Jus or Frites and Salad
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