Starters

Moules Mariniere
Mussels cooked with shallots, garlic, fresh herbs and cream

Jambon de Byron
French cured ham presented with sliced melon and figs
with a walnut vinagrette

Brie Frit
Deep-fried, breaded brie on French leaves with a
Tzatzsiki dressing

Pate au Saumon
Slice of salmon pate with a watercress, pear and pinenut
salad dressed with a balsamic vinaigrette

Pain Ricard
Slices of garlic baguette baked with a blend of
French cheese

**********

Main Courses

Escolar Au Cresson 
Pan-fried butterfish served on a bed of watercress & rocket salad bound with a grain mustard, rice wine vinegar  and chopped egg dressing, garnished with sautéed potatoes and chopped natural smoked back bacon (optional)

Cote D’Agneau Double
Char-grilled double Barnsley lamb chop, on crushed new potatoes with a lamb jus and fresh vegetables

Crepe Caribbean
Butternut squash, chick peas, chicken breast, red peppers and sultanas in a light Caribbean style curry sauce, wrapped in a herb crepe and baked with a blend of gruyere and mozzarella cheese (VEGETARIAN OPTION WITHOUT CHICKEN ALSO AVAILABLE)

Risotto Vert Basilic
Arborio risotto rice cooked with spinach, basil, pinenuts and
pesto, finished with pecorino cheese

Steak Frites …...For a £4.25 supplement

8oz rib-eye steak cooked to degree, served with Francs
frites, vegetables and a cracked pepper sauce

Choix Du Desserts

Suitable for vegetarian diet

FOR YOUR CONVENIENCE AN OPTIONAL 10% SERVICE CHARGE WILL BE ADDED TO PARTIES OF 8 OR MORE

We cannot guarantee that all of our dishes are 100% free from nuts or their derivatives and our menu descriptions do not contain all ingredients, so please ask a member of staff before ordering if you have any particular allergy or requirements

Menu Updated  3rd July 2008