Head Chef David, is please to announce that the latest Winter menus for 2020 are being added, starting with a new Table D’hote, which is available now.

New Table D’hote Entrees

Salade de Canard – Confit of duck leg salad

Champignons Diable – Mushrooms in a cream and seed grain mustard sauce.

Haddock Fumee – Smoked Haddock with poached egg in a parmesan sauce

New Table D’hote Main Dishes

Carre d’Agneau Romarin – Lamb rump with rosemary and garlic in a lamb jus

Cote de Boeuf au Champignons – Braised short rib of beef with mushrooms & lardons

Tarte au Tomate et Chevre Tomato – A basil & goats cheese tart served with salad

Dorade Doree – Gilt Head Bream in a tomato & garlic sauce