Gratinée a L 'Oignon

with melted Emmental toast

Chicken Liver Paté

course chicken liver paté with cornichons and olives

Bacon & Potato Rosti

with poached egg and hollandaise

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Onget a L'Echalotte

with confit shallots, pommes frites

Salmon Fishcake

sautéed spinach and lobster bisque sauce

Root Vegetable Tart

Puff pasty base, white bean puree, roasted root vegetables, truffle oil and sunflower seeds

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Tarte aux Citron

with crème fraîche

Crème Brûlée

Mousse aux Chocolat

dark and white chocolate mousse with chocolate ganache and caramel sauce

Hazelnut Cream and Mascarpone Pots 6.50

With Honeycomb

Tarte Au Citron 6.50

With creme fraiche

Luc's Ice cream Profiteroles 6.50

With hot chocolate sauce

Creme Brulee 6.50

Dame Blanche 6.50

Vanilla ice cream with hot chocolate sauce and crepe dentelle

Mousse Aux Trois Chocolats 6.50

With chocolate ganache and chocolate crumb

Plateau de Fromage Francais 11.50

Gratinée A L’Oignon

With melted gruyere toast

Bacon & Potato Rosti

With poached egg and hollandaise

Camembert au Four

Baked camembert with caramelised red onion marmalade

Goats Curd Salad

With heritage carrots, roasted baby beets and sunflower seeds

Chicken Liver Paté

Coarse chopped chicken liver pate with cornichons and petit lucs

Esccargot de Bourgogne

Half dozen snails in garlic butter

Butternut Squash Soup

With crispy sage and crème fraÎche

Mackerel Tartare

with avocado, pickled cucumber and crisp celeriac

Chicken, Rabbit, Wild Mushroom and Prosciutto Terrine

with a prune and apple compote

Baked Camembert

With pecan, chili and honey