Menu
admin on May 19 2008
Spring Menu
2 courses £ 19.95
3 courses £ 22.95
Starter
Moules gratinees au beurre d ail
Mussel gratine with Franck s garlic butter
Souffle a la fourme d Ambert et asperge
Soft blue cheese soufflé with asparagus (10 minute waiting)
Terrine de canard et sa petit salade de saison
Duck terrine served with season salad
Main Course
Filet du poisson Argenteuille
Fish of the day served on a bed of asparagus with a saffron sauce
Filet d agneau au four et sa marmite de flageolet
Best of Lamb grilled served with a Provencal sauce and a marmite of beans
Civet de lapin Grand Mere
Casserole of rabbit cooked with red wine and honey served with a potato tart
Croustade d asperge sauce bearnaise servit sur un lit de roesti
Puff pastry stuffed with steam asperagus béarnaise sauce served with a roesti
Dessert
Plateau de fromages au lait crue with suplement £3.50
Parfait glace a la banane sauce Verona
Banana Ice cream parfait with a dark rich chocolate sauce
Tatin de rubarbe a la meringue glace praline
Warm rhubarb tart topped with meringue caramelize hazelnut ice cream
Le duo de macaron a la framboise et chocolats
Macaron biscuit filled with a raspberries and chocolate mousse caramel sauce
Franck and his team vous souhaite un bon appétit
Lots more! Please see the blackboard for our daily special.
SERVICE CHARGE OF 10% MAY ADDED TO YOUR BILL.
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