Entrées

  • Duxelles de champignons sauvages (Ve)

    Duxelles de champignons sauvages (Ve)

    Wild mushrooms and shallots pate served with a smoked garlic puree and toasted croutes

  • Calamars Frits (GF)

    Calamars Frits (GF)

    Deep fried calamari, lightly dusted in cornflour, garlic parsley aioli and dill emulsion

  • Tapenade D’Olives Noires (VE)

    Tapenade D’Olives Noires (VE)

    7.00

    Black olive tapenade served with a lemon gel toasted croutes and balsamic reduction

  • Crevettes Royales (GF)

    Crevettes Royales (GF)

    9.00

    King prawns tossed in garlic and chilli butter served with garlic aioli

  • Coquilles Saint – Jacques (GF)

    Coquilles Saint - Jacques (GF)

    8.00

    Sauteed frog legs cooked in white wine, garlic and herb butter

  • Coquilles Saint – Jacques (GF)

    Coquilles Saint - Jacques (GF)

    12.50

    Pan fried scallops with cauliflower purée and chorizo

  • Bon bons au fromage de chèvre (V)

    Bon bons au fromage de chèvre (V)

    8.00

    Deep fried goat cheese balls served with a honey and cranberry dressing and toasted flaked almonds

  • Moules Marinière

    Moules Marinière

    7.50

    Fresh steamed mussels in a garlic and white wine cream sauce

  • Pâté de foie de volaille

    Pâté de foie de volaille

    7.00

    Chicken liver pate with red onion chutney and toasted croute

  • Soupe à L’Oignon

    Soupe à L’Oignon

    7.00

    French onion soup with toasted croute covered in comte cheese