| Dinner |
|
|
Starters |
Price |
| Galantine of Poussin with Puy Lentil Salad |
£7.50 |
| Foie Gras and Langoustine Terrine with Fig Chutney |
£13.50 |
| Half a Dozen of West Coast Oysters |
£8.50 |
| Trilogie if Salmon,Caviar and Fromage Blanc |
£9.50 |
| Grilled Crottin de Chavignol Aumoniere with Truffle and Honey (V) |
£8.00 |
| Seared Scallops,Girolles,Rattes Potatoes,Gremolata |
£10.50 |
|
|
Main courses |
Price |
| Roast Duck Breast with Blueberry and Honey Sauce |
£24.50 |
| Sea Bass and Crab Croustillant,Surf Clams,Antiboise Sauce |
£23.50 |
| Roast Aberdeen Angus Fillet,Perigord Truffle Sauce |
£31.00 |
| Tian Of Aubergine, Tomato & Parmesan,Pistou (V) |
£14.50 |
| Rump of Perthshire Lamb with Herb Crust,Spring Vegetables,Rosemary Jus |
£23.50 |
|
|
