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Soup of the Day
Foie Gras & Hamhock Ballotine with Poached Apricot & Toast Brioche
Avocado and Crayfish relish with Mixed Herbs and Avocado Emulsion
Grilled Goats' Cheese with Frisée Lettuce, Black Olive Tepanade & Olive Oil
Truffle & Thyme Semolina Gnocchi with Butternut Squash velouté
Pan-fried Lamb Kidneys on a bed of Cardamom flavoured Carrot & Fennel Salad
Mussels cooked in White Wine with a dash of Cream, Shallots, Garlic, Lemon & Parsley
Pear, Blue Cheese & Walnut Salad with Balsamic Reduction & French dressing
Leek & Asparagus Terrine with grilled Mediterranean Vegetables
Chef's Fishcakes served on a bed of Fresh Leaves with Home made Tomato sauce
Roast Breast of Maize-fed Chicken on a bed of Lentils, poached Dates & crispy Pancetta with Tarragon sauce
Slow braised Pork Belly with Curly Kale and Oyster Mushrooms
Crispy-skinned Sea Bass fillet with caramelised Red Onion & Confit Lemon
Lamb Shoulder on Mint & Crushed Peas purée with Rosemary Jus
Fillet of Red Tilapia with roast Jerusalem Artichokes & Artichokes broth
Confit of Duck Leg with braised Red Cabbage & Fresh Orange
Rib Eye Steak, char-grilled to your order & served with Shallot sauce
Beetroot & Sage Risotto with grated Parmesan & Wild Rocket Salad
à la Vanille
with Vanilla Ice Cream
with Custard
with Crème Chantilly and Butterscotch sauce
with Basil Ice Cream
(Brie, Gruyère and Blue de Verne) with Fresh Celery and Julienne of Granny Smith Apple
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