Mussel and saffron broth
Butternut squash and sage soup
Griddled scallops with sweetcorn pancake and chilli sauce
Country terrine 'en croute', onion jam and cornichon
Twice baked goats cheese souffle, chicory and walnuts
Pappadelle with rabbit, pearl onions and girolle
Smoked salmon with buckwheat pancakes, soured cream and chives

Field mushrooms with truffled butter, lentils and green sauce
Baked aubergine and ricotta, spiced tomatoes, capers and olives
Grilled sea bass, spring onion mash and saffron sauce
Pan-fried skate wing, chilli and shellfish risotto, red wine
Rump of beef, chips, mixed leaves and bearnaise sauce
Braised shoulder of lamb, flageolet bean and mint puree
Calfs liver with beetroot and horseradish cream

Panna cotta with tayberries
Orange and almond pudding, mascarpone
St. Emilion au chocolate
Knickerboker glory
Ices and sorbets
Selection of cheeses