Velouté d'Asperges Vertes et Blanches

Cream of green and white asparagus soup with white crab meat and lime.

Carpaccio de Boeuf au Parfum de Truffes

Beef carpaccio perfumed with white truffle and Parmesan Reggiano shavings.

Noix de Saint Jacques Poêlées

Panfried king scallops, lemon hollandaise sauce, red onion chutney and pomegranate.

Salade de Saison aux Abricots Secs

Seasonal salad with dried apricots and green beans, panfried halloumi teriyaki.

• vegetarian

Salade Tiède de Homard

Warm lobster salad with avocado and mango, finger lime, herb salad.

Salade d'Avocats et Mangues

Avocado and mango, finger lime, herb salad, vegetable tempura.

• vegetarian

Terrine de Foie Gras

Homemade duck's liver terrine with Armagnac, warm brioche, tomato chutney. Supplement of £5 over standard starter price.

Filets de Sole Limande Poêlés

Panfried lemon sole fillets with mushroom and white crab meat, lemon butter sauce.

Filet de Turbot Poêlé

Panfried turbot fillet, green asparagus tips, celeriac mousseline, truffle butter.

Carré d'Agneau Rôti

Roast rack of lamb with garlic and thyme jus, confit pepper and red onions.

Gratin d'Aubergines

Aubergine and tomato gratin, broad beans, edamame, red pepper drops, polenta.

• vegetarian

Faux Filet de Veau Sauté

Panfried veal sirloin with morel cream sauce, potato fondant and seasonal vegetables.

Râble de Lapin aux Écrevisses

Saddle of rabbit with crayfish, seasonal vegetables, mustard jus.

Filet de Boeuf Sauté

Panfried beef fillet steak, pepper sauce, potato croquette and seasonal vegetables.

Châteaubriand en Croûte Farci au Foie Gras

Châteaubriand stuffed with foie gras in puff pastry, Périgourdine sauce and an assortment of vegetables. For 2 or more persons; prior booking required.

Macaron au Citron et Framboises

Lemon and fresh raspberry macaron, raspberry sorbet, fruit coulis.

• vegetarian

Crêpe Suzette

Crêpe perfumed with citrus fruit and flamed with Grand Marnier, Tahiti vanilla ice cream.

• vegetarian

Tiramisu Abricots

Apricot tiramisu and roasted apricots, apricot sorbet perfumed with lavender.

• vegetarian

Tarte Tatin aux Pêches

Warm yellow peach Tatin tart, nectarine sorbet.

• vegetarian

Millefeuille Framboise

Raspberry millefeuille with white chocolate and pistachio ganache, fruit coulis.

• vegetarian

Crème Brûlée Catalane

Crème brûlée, Catalan style.

• vegetarian

Entremet aux Trois Chocolats

Triple chocolate mousse cake with praline, extra bitter chocolate and Szechuan pepper sorbet.

• vegetarian

Sélection de Glace et Sorbet

Selection of housemade sorbet and ice cream.

• vegetarian

Selection of Cheeses

Available as an additional fourth course.

• vegetarian