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Vichyssoise soup - chilled leak and potato soup
Salade de tomates - made with ripe vine tomatoes, fresh basil, onions, garlic, house-made sundried tomato paste, extra virgin olive oil and balsamic vinegar.
Petatou - Off-warm potato salad with black olives, thyme, cream and balsamic vinegar topped with grilled goat's cheese.
Oxtail Terrine - Slow braised oxtail cooked in port, wine and seasonings, shredded off the bone and served as a terrine. Served with horseradish and pesto.
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Lightly poached fillet of naturally smoked haddock on a bed of black oliveand basil oiled mashed potato with caper and garlic butter.
Steamed whole rainbow trout, butterfly filleted, with ginger, garlic, lime, cherry vine tomatoes, asparagus tips on a bed of Carmague French red rice.
Rump steak au poivre, frites. Old fashioned 'au poivre' sauce made with beef stock, pepper corns, clarified butter, cognac and cream. Steak from award-winning butcher. Hung for 4 weeks andis of Belgian Blue breed.
Roast hand of pork with roast baby potatoes, carrot batons and a calvados butter sauce.
Fillet of grilled turbot served with buttered leeks and new potatoes and Hollandaise sauce.
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A selection from our board of classic French cheeses served with assorted biscuits
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Apple, fresh strawberry and fresh raspberry compote with a light crumble topping. Served with pouring cream
Bittersweet choclate cake steeped in Amaretto, flambeed.
Fresh raspberry and lime zest creme brulee
House made strawberry and champagne ice cream
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Twice-fried hand cut frites with house-made garlic mayonnaise
Salad of green leaves, shallots, walnuts and black olives
Broccoli with herb and garlic butter
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