Duck Egg Mayonnaise

With celery salt and watercress

Warm Asparagus Salad

With fresh figs, roquefort cheese with a hazelnut vinaigrette

A Dozen Petit Gris Escargots

With garlic butter served in their shells

French Onion Soup

With gruyere croute

Smoked Salmon

With brown bread, capers and garnish

Chicken Liver And Foie Gras Parfait

With spiced pear and pain de compagene toast

Country Style Duck Terrine

With tomato, apple and raisin

Celeriac Soup

With truffle oil

Carlingford Oysters Rockafeller

Roast Beetroot And Puy Lentil Salad

With French beans and corleggy goats cheese

Panfried Mackeral

With potato and wholegrain mustard

Toulouse Sausages

With choucroute and lyonnaise potatoes

Chargrilled Cornfed Chicken

With shallot tarte tati, rocket and parmesan

Slow Roast Pork Belly

With gratin dauphinoise and savoy cabbage

Whole Roast Seabass

With new season potatoes and chive beurre blanc

Venison Casserole

With Juniper and organic root vegetables

Ribeye Steak

With cafe de paris or bearnaise sauce, watercress and chips

Confit Duck Leg

With braised red cabbage and fondant potatoes

Jelly And Ice Cream

With raspberry cookie

Creme Caramel

With madeleine and apricot vodka compote

Madelines

Warm Apple And Quetches Crumble

With vanilla ice cream

Pear Belle Helene

With rum baba and white chocolate chantilly

Crepe Suzette, Fresh Figs And Nougat Glace

Selection Of Farmhouse Cheeses

Cassis Milk Chocolate Mousse Trifle

With pomegranate ice cream

Raspberries And Passion Fruit Tart

With snowball and lavendar ice cream