Sample Lunch Menu

Starters

  • Roasted red pepper and tomato soup with pesto beignets
  • Pan fried chicken livers and oyster mushrooms served on toasted brioche
  • Creamy hot smoked salmon with fresh pasta and basil

Main Courses

  • Roasted Mediterranean vegetable ravioli with a herb sage sauce
  • Sauté chicken with chasseur sauce
  • Pan fried mullet with a fennel and saffron broth served with crispy herbs

Desserts

  • Sticky toffee pudding with toffee sauce
  • Blackcurrant delice
  • Pear flan Bourdalou