Menu

Snails baked in garlic and parsley butter.

Baked leek and goat cheese tart with a light salad.

Smooth chicken liver parfait with onion marmalade and toasted brioche.

Slow cooked onions in a rich beef stock, topped with a gruyere crouton.

Slow cooked seasonal vegetables in a rich tomato sauce.

A classic Provencal fish stew with saffron rouille and toasted bread.

Slow cooked duck leg, crisped to order, served with dauphinoise potatoes.

Chicken braised slowly in red wine with mushrooms and lardons.

Warm chocolate fondant with a molten centre and vanilla ice cream.

Caramelised upside down apple tart, served with creme fraiche.

Classic vanilla custard with a brittle caramelised top.

Steamed green beans tossed in toasted almonds and butter.

Hand cut fries, twice cooked.

A selection of French cheeses with fig chutney and crackers.