Chicory, Walnut, Apple and Roquefort Cheese Salad                                                           6.75

Hot Crab Soufflé with Crab and Whisky Sauce and Buttered Samphire                          9.75

Smoked Salmon and Cream Cheese Torte, Horseradish Cream                                        7.50

Lobster and Scallop Ravioli with Buttered Spinach and Lobster Sauce                           9.75

Marbled Terrine of Foie Gras with Fig Chutney and Toasted Brioche                               10.95

Main Courses

Roast Fillet of Cod, Crushed Potatoes, Asparagus and Sauce Vierge                          18.50

Crisp Confit Leg of Goose served with Braised Red Cabbage,

Dauphine Potatoes, Honey and Cumin Jus                                                                           17.50

Herb and Dijon-crusted Rack of Lamb, Gratin Potatoes, Ratatouille

Caramelised Garlic and Rosemary Sauce                                                                               18.50

Char-grilled Scottish Rib-Eye, Fresh Hand-cut Chips, Salad & Béarnaise Sauce         17.50

Gnocchi with Walnuts, Gorgonzola Cheese and Parmesan                                                11.50

Desserts

Chocolate Truffle Cake with Hazelnut Ice Cream                                                             7.00

Hot Apple Tart Tatin with Fresh Vanilla Ice Cream                                                            6.50                       

Fresh Fruit Sorbets or Ice Creams                                                                                         6.50

Selection of French Cheeses                                                                                                 7.50