"Though all the words in the World, the truth we may not greet, Nothing there is compares, to what we are about to eat" Lord Byron 1807


3 Courses £25.00 (Inclusive of 17.5% V.A.T)
Available February 12th, 13th and 14th

LES ENTRÉES

Le Carquois de Cupidon
Cupid's filo quiver filled with Atlantic seafood and wild mushrooms

Torte au Vert Nuit d'Amour
Delicately intimate mint and pea tart, presented with fresh asparagus, finished with a drizzle of fresh herb oil

La Salade de Ma Cherie
Seasonal leaves tossed with a light vinaigrette, hearts of palm, vine ripened tomatoes, walnuts and Papaya

LES PLATS DE RESISTANCE

Supreme de Volaille aux Morilles
Corn-fed chicken breast, filled with a mushroom farce, served with a Morel mushroom sauce, presented with wild rice

Saumon a La Tomate
Seared supreme of salmon, served over black beans, garnished with a Cajun shrimp and a lightly smoked tomato sauce

Legumes Roti
Roasted vegetables and Tofu with a tomato concasse, encased in a pastry butter case, finished with poppy seeds

Chevreuille en Grille
Local caught venison, marinated and char grilled, served with a St Agur beignet, Rosti potato and an Elderberry jus

ALL SERVED WITH LEGUMES DU JOUR

LES DESSERTS

Fondu de Deux Chocolats (to share)
Melted du Barry white and dark chocolate with banana, strawberries, papaya, marshmallows and shortbread for dipping

Tarte au Rhubarbe
Sugar pastry tart filled with a rhubarb and raspberry compote, finished with crumble, served with Movenpick vanilla ice cream

Gateau de Kahlua
Kahlua flavoured milk chocolate cheesecake, garnished with fresh figs

Suitable for vegetarian diet

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