• 12.50

    Fish Par­men­tier

    Cod, had­dock, prawn and sal­mon in a crea­my white wine and leek sau­ce, top­ped with mash pota­to and Gruyè­re cheese

  • 13.95

    Esca­l­o­pe de Veau

    Sau­téed brea­ded veal esca­l­o­pe with water­cress, lemon and veal jus.

  • 14.50

    Roast Duck Breast Exquisite taste

    Roas­ted duck bre­ast (ser­ved pink) with gra­tin pota­to and a griot­ti­ne cher­ry sauce

  • 13.50

    Roas­ted Pork Belly

    Pan roas­ted pork bel­ly with gra­tin pota­to, brai­sed Savoy cab­ba­ge, app­les, thy­me and cal­va­dos jus

  • 13.95

    Bre­ton Fish Stew

    Pan roas­ted had­dock fil­let wrap­ped in smo­ked French bacon with pea purée and toma­to and chi­ve vinaigrette

  • 12.95

    Had­dock

    tuna, red oni­on, caper, moz­za­rel­la, toma­to sauce