2 Courses Set Lunch £ 13.50

(Kir Royal £8.25-Prosecco £7.25-Kir £4.95)



LES ENTREES                                                      

 Christmas Menus ready, few places left…


Soup of the day.

Steamed Mussels in White Wine and Garlic Cream.

Home-Made Terrine of Chicken, Roast Peppers and Sun-touched Tomato wrapped in Proscuitto and served with Basil Pistou.

Mushroom, Walnut and Truffle Parfait with Rosemary Oil and Cheese Bread Sticks.

Crispy Spiced Calamari simply served with Lime and saffron Aioli.




Braised Beef Skirt served with a stew of Mushrooms, Shallots, whole grain mustard and fresh Thyme.

Paupiette of Sole stuffed with Salmon Mousse, Parmesan and Dill Mornay Sauce.

Char-grilled Loin of Pork served with Sweet Prunes and Marsala Creamy Sauce, Crispy Leeks.

Fish of The Day”.

Vegetarian Option”.



Sticky Toffee Pudding £3.95                                                                                          

 Crème Brûlée £ 5.95

Fromage £4.00                                                                                                                

Today’s Special £3.95


A La Carte:   Aberdeen Angus Sirloin Steak/Frites £22.50

                       Moules Frites £12.50

                       French Fries/ Garlicky Fries £3.50


Bon Appétit !

                                                             *NO SERVICE CHARGE*




Christmas Menus now Ready!


A La Carte Dinner Menu

(Prosecco £7.25-Kir Royal £9.50-Kir £4.95)


Les Entrées                                                             

Soup of the Day £3.95

Steamed Shetland Mussels with Shallots, Cider and Camembert Cream £6.95

Herb-Coated Crab Fishcake with a Fennel Salad and Lime Tartare Sauce £7.25

Confit of Duck and Rhubarb Terrine with Foie Gras, Jurançon Jelly and Pistachios £7.95

Smoked Beef Fillet Carpaccio with Roasted Pineapple, pink Peppercorn and Apple Salsify £8.50

Twice Baked Roquefort Cheese Soufflé with Roasted Walnuts and Micro Herbs £7.50


Les Plats Chauds :

35 Days dry-aged “Pan-fried 8oz Sirloin Steak with Café de Paris Butter and French fries  £23.00

35 Days dry-aged” Pan Fried 6oz  Ribeye Steak with Wild Mushroom, tarragon Jus and Gratin Dauphinois  £21.00

Roast loin of Highland Red Deer Venison with Sweet Red Cabbage, Sauté New Potatoes, Pickled Onions in Gin and Blackberry Jus  £19.50

Pan-Seared King Scallops with Boudin Noir, Truffle Parsnip Purée, Crushed Peas and Watercress Sauce  £21.50

Grilled Fillet of Salmon with Carrot Linguine, Sweet Peppers, Asparagus and a Mixed Olive Tapenade  £16.50

Crispy Corn-Fed Chicken Sûpreme, Cauliflower and Sweet Corn Risotto, Mascarpone and Veal Jus  £16.95

Vegetarian £11.50




*No Service Charge*




 ( Kir Royal £8.25- Prosecco £7.25)



Broccoli Soup with Roquefort Pannacotta (V).

Steamed Mussels with Chorizo, Fresh Thyme and White Wine Cream.

Smoked Ham and Chicken Terrine with Winter Fruit Chutney.

Citrus-Cured Salmon served with Beetroot, Radish Salsa, Horseradish Cream.

Aubergine, Courgette and Sweet Red Pepper Cake, Oregano Crème Fraiche (V)



“Ballotine” of Free Range Turkey with Proscuitto, Pork, Apricot and Sage Stuffing, Creamed Brussels Sprouts and Cranberry Jus.

A Duo of Sea-Bream and Rainbow Trout, in Beurre Noisette with Spinach, Capers and Toasted Almonds.

Pan-Fried Ribeye Steak served with Mushrooms, a light Brandy and Dijon Cream, Sauted Potatoes (£2 extra).

Grilled Coley served with King Prawns, Red Peppers and Pesto Risotto.

Roasted Celeriac and Goat Cheese Tarte Tatin served with Fresh Blackcurrants and Balsamic Dressing (V).


Chocolate Nemesis with Clémentine Mascarpone

Sticky Toffee Pudding with Vanilla ice Cream

Assiette de Fromage




(£5 deposit per person is required when making a booking for parties above 6 guests)

*No Service Charge*


   3 Courses Set Dinner Christmas Menu £29.95

   (Prosecco £7.25- Kir Royal £8.25)



Les Entrées

Cream of White Onion Soup with Truffle Oil.

Steamed Mussels with Shallots and White Wine Cream.

Confit of Duck Terrine with Pistachios, Woodland Mushrooms and Orange Marmelade.

Feta and Beetroot Spring Roll with Spinach, Roasted Walnuts and Tomato Salsa (V).


Les Plats Chauds

Pan-Fried Ribeye Steak, Pepper and Brandy Sauce, Home-Made Chunky Chips.

Oven-Baked Cod Fillet with Tumeric Herb-Crust, Pea Velouté and Crispy Gnocchi.

Roast Guineafowl Sûpreme stuffed with Rosemary and Garlic Butter, Creamy Brussels Sprouts and Boulangère Potatoes.

A Duo of Sea-Bream and Rainbow Trout in Beurre Noisette, Spinach, Capers and Toasted Almonds.

Mascarpone Risotto served with Artichoke, Black Olive and Tomato Salsa (V).



Chocolate Nemesis

Sticky Toffee Pudding






(£5 deposit is required when making a booking for parties above 6 guests)