Christmas menu

Chicken breast with wild mushrooms, pomme purée £13.50
Confit duck leg, lentils du Puy, port jus £13.50
Rabbit blanquette £14.00
Calves liver, confit shallot, spinach flan, bordelaise sauce £14.00
Sirloin steak, beurre Maitre d’hôtel £18.00
Fillet steak, pepper or Roquefort sauce and gratin Dauphinois £20.00
Rump of lamb, green olive jus and ratatouille purée £14.00
Crispy pork belly, choucroute and moutarde a l’ancienne £13.50
Sea bass, saffron vegetables, shellfish jus £14.00
Poached halibut, spinach flan and tarragon jus £16.00
Wild mushrooms risotto, parmesan shavings £11.50
All main courses are served with fresh vegetables