Dining > Menus
Entrée
Spiced lentil soup, seared scallops
18
Rabbit rillette, crostini, cornichons
16
Game terrine, mustard fruits, cornichons
18
Marinated yellow fin tuna, citrus salad, lemon verbena dressing
21
Grilled picandou, roasted vegetable salad, vinaigrette
19
Panfried garfish, mussels, provencal broth
19
Bowl of steamed mussels, cider, herbs, cream
19
Main
Roasted duck breast, parsnip puree, port jus, figs
34
Confit pork belly, boudin noir, apple puree, red wine jus
32
Pan roasted blue eye trevalla, mussels, champagne, cream
34
Seared venison, spiced pumpkin puree, cassis jus
34
Braised lamb shoulder, double cutlet, soft polenta, garlic, rosemary, jus
32
Slow cooked oxtail, speck, leek, chestnuts, English spinach
32
Sides for two
Olive oil
2.5
Olives
5
Olive tapenade
3.5
Additional bread
2.5
Roasted Jerusalem artichokes, thyme, butter
5
Baby gem lettuce, pumpkin seeds, parmesan, sherry vinaigrette
5
Duck fat roasted potatoes, rosemary, sea salt
5
Cheese
Tongola "Big Billy" (goat's milk), fresh figm oatmeal biscuits
14
Tongola "Billy Blue" (goat's milk), prune and walnut bread
15
Tongola "Bloom" (goat's milk), muscartels
15
All cheeses board
45
Dessert
Passionfruit souffle, vanilla bean icecream
16
Slow cooked quince on toasted brioche, ginger sabayon
16
Millefeuille, salted caramel mousse, grand marnier icecream
16
Croustillant of citrus curd, vanilla roasted pear
16
Chocolate Truffle
3.5
