Escargots

Snails baked with parsley, garlic and Pernod butter.

Moules Marinières

St Austell Bay mussels steamed in white wine with cream, parsley, garlic and shallots.

Chicken Liver and Bacon Pâté

Served with brioche and caramelised red onion marmalade.

Deep-Fried Breaded Camembert

Served with a cranberry spiced compote.

• vegetarian

Fourme d'Ambert Cheese Salad

Chicory, poached pear, walnuts with honey mustard dressing.

• vegetarian

Beetroot Marinated Salmon

Served with pickled cucumbers, horseradish crème fraîche and garlic herb toast.

Confit Duck Leg

With pancetta and puy lentil ragout.

Mushroom Tartiflette

With caramelised onions and rocket salad.

• vegetarian

Moules-Frites

Mussels served with fries.

Cerf à la Bourguignonne

Venison red wine casserole with horseradish crème fraîche, dauphinoise potatoes and candied carrots.

Steak Frites

Flat iron steak with fries.

Sea Bass

With capers and beurre blanc, crushed potatoes and leek fondue.

Risotto

Vegetarian risotto.

• vegetarian

Crème Brûlée

Classic burnt sugar top with vanilla custard.

• vegetarian

Chocolate Fondue for Two

With fresh fruit and marshmallows. Available with Cointreau, Amaretto or Baileys.

• vegetarian

Chocolate Marquise

Served with orange sauce and chantilly cream.

• vegetarian

Île Flottante

Floating island meringue dessert.

• vegetarian

Black Forest and Vanilla Cheesecake

With port and cranberry compote.

• vegetarian

Déjeuner — Two Courses

Prix fixe lunch menu (Wed–Sat).

Déjeuner — Three Courses

Prix fixe lunch menu (Wed–Sat).

Formule Plat & Café

Main course plus coffee (Wed–Fri lunch).

Dîner — Two Courses

Prix fixe dinner menu.

Dîner — Three Courses

Prix fixe dinner menu.

Rôti Sunday Lunch — Two Courses

Sunday lunch prix fixe (12–3pm).

Rôti Sunday Lunch — Three Courses

Sunday lunch prix fixe (12–3pm).