A La Carte Menu

Entrees

Moules Mediterranean in lime and ginger £4.75

Cuisses de grenouilles traditionelles a la Provencale ou Sautees a la perssillade                         £5.50
(Frog legs in white wine, herbs, tomato garlic onion sauce or for the true French style simply pan fried in garlic butter)

6 Escargots de Bourgogne £3.80
(Snails in garlic butter served in a shell)

Coquille Saint Jacque gratinné £6.75
(Scallops baked in my special cream & cheese sauce)

Soup a L’oignon  Gratinee £4.25

Petit Camembert au four et aux onion confit (pour 2) £5.25
(Whole baked mini Camembert (to share))

Haggis & Boudin Noir Sauce poivre et Whisky £3.75
(Haggis & black pudding in a light pepper & whisky sauce)

Gateau de fromage de chevre & poivron rouge £3.95
(Goat’s cheese & red pepper cheesecakes) 

Souffle de noix et blackstick fromage bleu £4.50
(Blacksticks bleu cheese and walnut soufflé)

Plat pour vegetarien
(Dish suitable for vegetarian alternative may be available please ask)

Main Course

Fillet de boeuf accompagne d’un sauté de champignons sauvage £18.95
(Fillet of Beef served with a Sauté of Wild Mushrooms)

                 
Gigot d’agneau braisé au vin rouge & Rosemary £12.80
(Lamb shank slowly baked in red wine & rosemary herbs)

Fillet de Loup de mer grillé sur un lit D’herbes aromatique £12.25
(Grilled Sea Bass Stuffed with Herbs and Salsa Verde)

Faux Fillet Steak A L’ail ( Rib Eye) £12.95
ou au choix de sauce, poivre et cognac,
Diane, sauce au bleu & Bacon sauce  Suplement £2.50

Supreme de Saumon Thermador £13.95    

Poitrine de porc sauce cidre et au Treacle noir £10.40
(Pork belly with cider and black treacle sauce)

Poulet Grand mere Raudin £12.50
(Chicken breast in onion, cream, grain mustard, lime, garlic)

Desserts

Selection de fromage Anglais et continental £4.25
Sticky toffee £3.75
Tarte Treacle £3.75
Tarte  Abricots £3.75
Crepes Suzette £5.75
(Pancake in orange sauce, brandy, grand Marnier)