| 6 COURSES MENU DE LA SAINT VALENTIN |
| SUNDAY 14TH OF FEBRUARY 2010 |
| LUNCH TIME ONLY |
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| la tasse de soupe aux champignons sauvages |
| the cup of wilds mushrooms soup |
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| Le gateau de crabe et crevettes au beurre blanc |
| crab and prawns fish cake served wirh a light butter sauce |
| OR |
| La terrine de faisant aux champignons sauvages |
| home made pheasant and wild mushrooms terrine |
| OR |
| le croustillant de chevre aux olives et poivrons rouges |
| croustillant of goats cheese,sweets red pepper and olive tapenade |
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| Le sobert de framboise aux Champagne |
| Rasberry sorbet flavoured with Champagne |
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| la caille en croute et sa sauce chasseur |
| Boned quail stuffed with foie gras and raisin wrapped in a fine pastry served with a game sauce |
| OR |
| Filet de fletan et sa sauce homard |
| Filet of halibut served with a lobster sauce |
| OR |
| Le filet de boeuf ,sauce aux poivres |
| Matured filet of beef served with a pepper sauce |
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| Le nougat glace au miel et fruits rouges |
| Honeycombed nougat with red fruits coulis |
| OR |
| La creme brulee a la vanille |
| vanilla creme brulee |
| OR |
| le plateau de fromages francais |
| selection of cheese from " Froggy land" |
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| Cafe et chocolats |
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| Book now to avoided disappointment |
| NO DOUBLE SETTING WOULD BE DONE FOR YOUR TABLE |
| £ 38.50 PER HEAD |
| ~ |