Organic Goats cheese with a beetroot & roquette salad topped with walnuts
Home made Duck liver pate with an onion marmalade
Dungargan Mussels cooked the traditional French way with white wine & garlic, topped with parsley
Marinated smoked Haddock with cucumber salad
Salmon & Cod Bouillabaise with a hint of fennell in a tomato based fish stock
Homemade Fishcake with a lemon vinaigrette
Celeriac salad with green apple & dry cured ham
Braised Beef slow cooked for eight hours with carrot & potatos and served in its own gravy
Pierre's leek & mushroom risotto
Slow roasted Lamb Shank with Mashed potato & red wine jus
Roast supreme of Chicken with a coco bean cassoulet & garlic sausage
Wild Guinea Fowl cooked in our Foie Gras sauce with green puy lentils
Fresh Fillet of Seabass with remesco sauce
Panfried Sirloin Steak served with garlic & cream potato gratin. Choice of Pepper sauce or Salsa Verde
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