| 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 |
Les Plats
Opening Times
Open dinner Monday – Friday
Dinner 6:30pm – 10:30pm
Open on Saturdays for Rugby events