French onion soup
Foie gras terrine with shallots and grape compote
Pan fried frogs legs with garlic butter
A dozen of snails with garlic butter
Goats cheese wrapped in filo pastry on a bed of salad
Queen scallops gratin
Smoked chicken salad, poached pears and blue cheese mayonnaise
Roasted quail stuffed with apple compote
Beef cheek terrine, horseradish mayonnaise
Beef stew with bacon, mushrooms served with new potatoes
Mussels in creamy sauce and chips
Striploin or skirt steak served with chips and a choice of bearnaise, pepper or blue cheese sauce
Slow cooked pork belly and toulouse sausage with lentils
Braised rabbit leg in a creamy mustard sauce, served with pilaf rice
Grilled tuna steak, served with pepper stew and white rice
Duck leg confit with white beans, cabbage and tomato stew
Vegetables crumble with basil
Sea bream fillet with roasted fennel, cherry tomato and olives
Venison steak with potato gratin and red wine jus
Chicken fillet with creamed mushroom sauce and mash potatoes
Courgette and pine nuts tart tatin
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