Mussells a la mariniere

Poached egg on a crouton with tomato, chorizo, mushrooms and herb butter

Salad of pear, figs, pickled walnuts, parma ham and roquefort

Slow cooked smoked bacon with a compote of beans

Tomato, olive and goats cheese tartlet with basil pesto

Morrocan style sardines with couscous

Double scotch sirlion with red wine and shallot butter and truffle oil (for 2 covers)

Grilled fillet of seabass with crab and ginger tortellini, and confit of tomatoes and basil

Seared scallops with mussel and clam risotto

Roast wood pigeon with red wine and foie gras sauce, legmeat pastie and new potatoes in cream

Roast breast of guinea fowl with sun dried tomato gnocci, thyme sauce and chorizo

Pan fried calves liver with onions, pancetta and balsamic sauce

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Last modified: 29/08/08.