Lunch
- Salmon Marinated In Fennel Seed And Fresh Beetroot Purée
- Rillettes Of Confit Skate Wing With Extra Virgin Olive Oil
- Mille Fueille Of White And Purple English Asparagus, Petit Pois
- Whole Celeriac Baked In Sea Salt Pastry. (V)
- Fillet Of Stone Bass With Lemon Basil Jus
- Rabbit Leg, Sage Farce And Slowly Confit
- Entrecôte Steak Au Poivre
- Chocolate Creme Brûlée
Les Hors D'oeuvres
- Classic French Onion Soup
- Mille Feuille Of Brie And Black Truffle, Onion Marmalade, Olives
- Grilled Mackerel, Escabeche Vegetables, Smoked Paprika Aioli
- Pork, Cider And Green Peppercorn Terrine, Peach,Beetroot And Gherkins
- Timbale Of Cornish Crab ,Fresh Water Shrimps, Guacamole,Radish Salad
- Seared Tuna Loin, Cucumber,Coriander ,Pineapple And Chilli Dressing
- Beetroot Cured Sea Trout, Elderflower And Gin Jelly,Horseradish Chantily
Les Plats Principaux
- Grilled Pork Chops, Asian Cabbage,Apple Puree, Grain Mustard Jus
- Citrus Marinated Baby Monkfish, Vegetable Panache, Sauce Vierge
- Roasted Lamb Rump, Provençal Veg,Roasted Garlic,Pea And Mint Emulsion
- Roasted Irish Beef Fillet,Mushroom Duxelles, Parmesan, Dijon Mustard Jus
- Label Rouge Chicken, Oyster Mushroom,Artichoke And Olive Jus
- Roasted Aubergine, Stuffed With Ratatouille ,Pine Nuts And Feta Salad
Specials Of The Day
- Mixed Salad
