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| Cassolette de Fruits de Mer à la Provençale | £ 8.90 |
Sauted Scampi, squid, prawns in a tomato, pepper, and garlic sauce
Served with rice
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| Recommended wine: Sancerre blanc |
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| Suprème de Pintade à l’Angevine | £ 7.80 |
Breast of Guinea Fowl served in a cream and white wine sauce
with mushrooms and shallots. |
Recommended wine: Saumur Champigny
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| Medaillons de Porc à la Normande | £ 7.20 |
| Pan Fried Pork Fillet served with an apple and Calvados cream sauce |
Recommended wine: Corbières rosé or Gamay de Loire
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| Sauté de Volaille à la Bière | £ 6.90 |
| Farm Chicken cooked with smooth ale and vegetables |
Recommended wine: Cahors
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| Boeuf Bourguignon | £ 9.80 |
| Braised beef cooked in a rich red wine sauce |
Recommended wine : Chateauneuf du Pape or Vacqueyras
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| Navarin d’Agneau aux Petits Légumes | £ 9.90 |
| Tender pieces of Lamb cooked in white wine with Vegetables |
Recommended wine : Chinon Rouge or Bourgogne rouge
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| Saumon Poché au Gingembre; aïl et Tomate | £ 8.10 |
| Poached salmon with fresh ginger; garlic and tomato |
Recommended wine : Chablis 1er cru
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Side Order price per portion
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Pomme de terre rôtie | £ 0.90
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Gratin Dauphinois | £ 1.10
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Haricots Verts | £ 1.50
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Ratatouille de Légumes | £ 1.30
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Petit pois à la Française | £ 1.20
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Celery boule (Celeriac) rôti | £ 1.20
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