Banner
Navigation


   
 

Pan fried mushrooms and prawns
with Smoked Bacon and Garlic

* * * * * *


£7.80

½ Dozen Snails in Garlic Butter

* * * * * *

£6.80
Chicken Liver Terrine with a
Matured Stilton Crust

* * * * * *

£7.20
Roasted parcel of mild goat cheese
with a Walnut Vinaigrette

* * * * * *

£7.80
Smoked Salmon Roulade with a
Duo of Prawns and a
Balsamic Vinaigrette Salade

* * * * * *


£9.50
Gratinée a l 'oignon


£5.80

Pan fried breast of chicken with a
parsley and tarragon cream sauce

* * * * * *


£16.50
Roasted English Rack of Lamb
with a Minted Jus

* * * * * *

£19.50
Breast of Barbary Duck with a
Green Peppercorn and Port Sauce

* * * * * *

£17.90
Scottish Fillet of Beef,
Sauce Forestiere

* * * * * *

£21.50
Herb and Spinach Pancake,
Sauce Morna

* * * * * *

£14.50
Subject to Availability, Poisson du marche

* * * * * *

All Dishes Served with Potatoes
and a Panier of Fresh Vegetables

Fresh Scottish Lobsters from the Market available on request (pre-order)




Crème Brulée with Praline

* * * * * *
Nested White and Dark Chocolate Delight

* * * * * *
Bread and Butter Pudding, made from Brioche

* * * * * *
Trilogie of Sorbets Maison

* * * * * *
Assiette de Fromages

* * * * * *
Crepettes Susette
£2.50Supplement

* * * * * *
All Desserts are £7.50



Cocktail de Crevette

Onion Soup

Melon and Sorbet


* * * * * * * * * *


Escalope of Pork Sautee Charcutiere

Pan fried fillets of Chicken a l'estragon

Scottish salmon fillet en croute


* * * * * * * * * *


Bread and Butter Pudding

White and dark chocolate ice cream

Nougat glace et son sorbet banane


* * * * * * * * * *

£ 17.95 all inclusive

Please note this menu is designed for guests with smaller appetites, available Tuesday to Friday only



Prawns and Salmon Tartare on a Bed of Seasonal Leaves with a Light Raspberry Vinaigrette

A Rosace of Melon and Orange Segments with a Winter Fruit and Alcohol Sorbet

Leek and Potato Veloute Flavoured with Bacon Crème Fraiche and Petits Croutons

Pan Fried Button Mushrooms with a Roquefort, Stilton, Cream and Parsley Sauce


* * * * * * * * *


Sorbet Vodka et Citron


* * * * * * * * * *


Local Turkey, Traditionally Garnished with a French Touch

Fillet of Beef and Venison Bourguignon Encased in a Puff Pastry with a Red Wine and Shallot Jus

Poached Scottish Salmon with a Herb and Spinach Farce Sauce Mornay

Millefeuille of Creamed Leek and Wild Mushroom with Goat Cheese


* * * * * * * * * *


Warm Chocolate and Praline Tort with Crème Fraiche

Home Made Christmas Pudding, Served with a Light Brandy Custard

Caramelised Bread and Butter Pudding with Brioche

Amaretto Crème Brulée with Hazelnut Shortbread


* * * * * * * * * *


Coffee and Mints


4 course Lunch £ 19.50

4 Course Evening Dinner £ 29.50


A Pre Selection of Dishes and a 10% Service Charge will apply for Parties of 8 or more