Cold dishes

Duck liver...
Terrine with brioche bread and compote of dates and pistachio

Scallops…
fresh prepared in shell with pancetta, chicory salad curd with avocado and a vinaigrette of balsamico/anise

Pauls generously filled salad...
with six dishes from the menu

Tuna...
grilled and a tartar, baked prawn with tomato salsa and a crème of puffed paprika

Oysters, fines de claire...
with shallot-fennel-cucumber winaigrette

Carpaccio...
thin slices fillet of beef with baked duck liver and a dressing of truffel and Madeira

lamb...
three preparations with duck liver and asparagus and truffle mayonnaise

Lobster...
with asparagus, poached quill eggs and basil mayonnaise

Vegetarian dishes

Lobster soup...
with creme fraishe and lobster meat

Warm fish dishes

Codfish...
with saffron potatoes, wild spinach tomato and Hollandaise sauce

Halibut...
grilled with vongole and Spanish potatoes

Monkfish...
with prawn risotto, stewed carrots asparagus, spinach and crustaceans sauce

Lobster...
with asparagus and mushrooms served with truffle sauce

Catch of the day depending on market availability

Warm meat dishes

Beef tenderloin
sautéed and filled with duck liver crème of yellow carrot and morel sauce

Veal steak…
with veal cheek ravioli, celery crème and shallot sauce

Duck…
sautéed with endive stew, baked black pudding sauerkraut and mustard sauce

Lamb…
sautéed with asparagus, truffle with mashed potatoes and duck liver sauce

Desserts

Strawberries...
with stewed rhubarb, lemoncurd And strawberries sorbet ice cream

Gateau Chaud of chocolate…
compote of soft cooked mango, sabayon anis and vanilla ice cream

White chocolate pie…
mandarins and vanilla crème, toffee and bailey’s ice cream

Pineapple…
With a foam of rosemary and yoghurt, curd of cardamom and anis mousse of pistachio and a sorbet ice of melon and liquor 43

Crème Brulèe
with fresh vanilla and blood orange ice cream

European cheeses with toasted nut brioche
with fig bread and apricot compote

all our ice cream is home made