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Spiced Roast Aubergine, Olive Oil, Mint and Coriander, Red Pepper and Crème Fraiche d’Isigny

Salade César

Tableside prepared Caesar Salad

Les Six Escargots à la Moëlle

Six large Burgundian ‘Petit Gris’ Snails marinated in Chablis, Parsley and Butter, Marrow Bone

Une Douzaine d’Escargots en Coquilles au Beurre de Persille. Flambé au Pastis

A dozen large Burgundian ‘Petit Gris’ Snails in the Shell, Parsley and Garlic Butter, Flambeed with Pastis

Soufflé aux Fromage de Chèvre et Fourme d’Ambert

Double Baked Goats’ Cheese Soufflé and Cheese Sauce

Saint Jacques et Foie Gras Poêlé

Seared Scallops and Escalope of Foie Gras, Chicken Essence

Feuilleté de Legumes

Feuilleté of Girolles, Jerusalem Artichoke, Baby Vegetables, Soft Herbs and Mushroom Velouté

Confit de Canard, Soy, Gingembre et Miel

Confit of Duck, Soya, Ginger and Honey Glazed Aromatic Vegetables

Magret de Canard à l’Orange

Medium Rare Roasted Outdoor Reared Duck Magret. Mandarin Orange, Grand Marnier Sauce

Sole de Douvres Meunière

Dover Sole Meunière, Seasonal Vegetables

Filet de Maigre, Fenouil et Céleri-Rave, Bordelaise

Seared Fillet of Atlantic Stone Bass, Fennel, Celeriac and Sauce Bordelaise

Pied de Cochon à la Tante Claire

Fully Boned Pig’s Trotter Stuffed with Veal Sweetbread, Morel Mushroom Sauce