| Lunch: Tuesday to Saturday, Dinner: Tuesday to Thursday |
| £ 17.50 FOR TWO COURSES OR £19.50 FOR THREE COURSES |
| ~ Les entrées ~ |
| Soupe du jour |
| soup of the day |
| Les escargots au beurre d'ail et pastis |
| Six snails with a pastis and garlic butter |
| Home made påte de fois de volailles |
| Chicken liver mousse and rustic bread |
| Crumble de chevre, legumes niçois pistou et parmesan |
| Goats cheese, nicoise vegetables and pistou crumble |
| La tarte de tomate et basilic |
| Fresh tomato and basil tart |
| Les moules de Shetland a la marinieres |
| Shetland mussels served with a ligth creamy sauce |
| --------- |
| Confit de canard au fenouil caramélisé |
| Crispy leg of duck with caramelized fennel |
| Papillote de saumon au gingembre et coriandre |
| Parcels of salmon flavoured with ginger and corriander |
| Entrecote "steer" poele sauce au poivre vert |
| Rib-eye steak served with a green pepper sauce |
| Medallions de porc à la Normande |
| Pork medallions with calvados sauce |
| le blanc de pintade sur lit de lentilles du Puy et sa sauce vin rouge |
| breast of guinea-fowl on a bed of lentil ,red wine sauce |
| all dishes include a selection of seasonal vegetables |
| ~ Les desserts ~ |
| Mousse de fruit a la framboise |
| Rasberry mousse |
| Crème brulée du jour |
| Créme brulee |
| Assortiment de sorbets |
| An assortment of sorbets |
| L'assiette de fromages (£2.00 extra) |
| A specially selected plate of cheese |
| ~ |