Table D'Hote |
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| King prawns in garlic butter | ||||
| or | ||||
| Salade au canard (crispy duck and watercress salad) | ||||
| or | ||||
| Monkfish fritters with tartar sauce | ||||
| or | ||||
| Gratinée au fromage (Speciality french onion soup baked with toast & cheese) | ||||
| or | ||||
| Asperge fraîche sauce beurre blanc (fresh asparagus spears with white butter sauce) | ||||
| Entrecôte de boeuf (Chargrilled sirloin steak with greenpeppercorn sauce) | ||||
| or | ||||
| Grilled fillet of lemon sole with a lemon butter sauce (Salmon with parsley with white butter and sauce) | ||||
| or | ||||
| Magret de canard 'grand veneur' (sliced roast duck breast with a redcurrant and orange sauce) | ||||
| or | ||||
| Baked fillet of cod with a crab crust served on mash with a parsley butter sauce | ||||
| or | ||||
| Longe d'agneau rôti (roast loin of lamb on a bed of spinach with a cream and garlic sauce) | ||||
| Selection of fresh vegetables | ||||
For sweets, please see seperate menu |
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