| Les entrées ~ Les viandes ~ Les poissons ~ Les desserts |
| ~ Les entrées ~ |
| la gateau de pomme de terre aux crabes et crevettes,beurre blanc £7.30 |
| crab and prawns fish cake served with a beurre blanc |
| la soupe a l'ognions à la lyonnaise £ 5.30 |
| french onion soup a la Lyonnaise |
| Les 6 escargots de bourgogne au beurre de pastis et ail £5.90 |
| 6 snail with a pastis and garlic butter |
| les moules de Shetland marinieres £6.90 |
| Shetland mussels cooked in a creamy sauce |
| la crepe de chevre au miel,salade de pommes et noix £6.70 |
| pancake stuffed with goat cheese and honey ,apple and walnuts salad |
| terrine de faisan ,mamelade d'ognions rouges et salade de celeries £6.10 |
| home made pheasant terrine , red onion marmalade and celeriac salad |
| la salade paysanne des Vosges £5.90 |
| Bacon,croutons, poached egg on a bed of salad ,french dressing |
| la tarte de st jacques ,crabe et champignons sauvages sauce champagne £9.30 |
| wild mushrooms,crab and scallops tart with light champagne sauce |
| la tartiflette Savoyarde $6.70 |
| bacon,onions cheese and potatoes gratine |
| le croustillant de pieds de cochon,sauce aux truffes £ 6.50 |
| pig trotters ,wildmushrooms wrapped in fine pastry served with a truffles sauce |
| la soupe de poisson en croute £ 7.60 |
| home made fish soup served with crusty top |
| la crepe de champignons sauvages aux fines herbes £6.90 |
| pancake flavoured with herbs stuffed with wild mushrooms |
| le vol au vent de cuisse de grenouilles aux champignons £7.20 |
| frogs leg and mushrooms vol-au-vent |
| Le foie gras chaud aux mirabelles £14.90 |
| hot goose liver enhanced with mirabelles |
| *LES VIANDES * |
| l'entrecote de boeuf ,sauce au poivres £16.90 |
| 12oz matured rib-eye served with a pepper sauce |
| Le jarret d'agneau roti a l;a Bordelaise £14.50 |
| Slowly braised lamb shank a la Bordelaise |
| la cuisse de canard confit au fenouil caramelise £13.80 |
| crispy leg of duck served with caramelized fennel |
| filet de boeuf ,sauce au poivre £18.90 |
| matured fillet of beef served with a pepper sauce |
| la caille au foie gras et raisins en croute £ 14.20 |
| boned quail stuffed with foie gras and raisin in fine pastry |
| le T -bone de boeuf ,sauce roquefort £ 21.00 |
| T bone steak served with a roquefort sauce |
| la noisette de chevreuil ,sauce aux cassis £ 18.60 |
| filet of venaison served with a blackurrant sauce |
| *LES POISSONS* |
| le filet de loup de mer poelee a l'huile d'olive, tomateset basilic sur un lit d'epinards £17.90 |
| pan fried filet of sea bass.tomatoes and basil olive oil on a bed of spinach |
| medaillons de lottes et st jacques aux poivres roses £ 16.90 |
| monkfish and scalopps with lemon and pink pepper oil |
| la raie au beurre et aux capres £15.20 |
| skate wing served with cappers and butter sauce |
| filet de fletan cuit en papillotte ,sauce homard £16.90 |
| filet of halibut served with a lobster sauce |
| st pierre au beurre de framboise £18.60 |
| john dory served with rasberry butter |
| -------- |
| All dish served with seasonal vegetables and potatoes |
| Pommes frites £2.10 |
| -------- |
| *** Les specialities de la maison*** |
| les moules de shetland a la mariniere |
| Shetland mussels served with a creamy sauce |
| les escargots au beurre d'ail et pastis |
| snails in pastis and garlic butter |
| la sole de Douvre meuniere |
| Dover sole meuniere |
| Le vrai filet de boeuf Rossini |
| fillet of beef Rossini Le Vrai!!!!! |
| ~ |