Janet and Sam's professionalism and passion [is] set to become a benchmark for excellence in the area.
Carol Godsmark, The News Weekend, March 2008
January, February, March
Meat starters
- Chicken and Roquefort soufflé, winter leaf salad
- Foie gras and leek terrine, truffle dressing
- Smoked duck and orange salad, crispy duck pastilla
- Quail, Puy lentil and hazelnut terrine, spiced fig chutney
- Feuillte of sweet breads, morel mushroom cream
- Smoked stuffed pork belly, caramelised apple salad, warm sage dressing
- Fish starters
- Spiced crab cakes, onion rings, citrus mayonnaise
- Seafood sausage, fondue of leeks
- Quenelle of pike mousse, crayfish sauce and mushrooms
- Fish soup with saffron garlic aioli, croutons and gruyere
- Tartar of tuna, poached quails egg, raw vegetable salad
- Smoked haddock and parsley soup, soft poached egg
- Lobster soufflé (£5.00 supplement)
- Smoked fish and potato terrine, rocket salad
- Daube of squid
- Scallops with thyme and lemon butter
Vegetarian dishes as main courses or starters
- Leek and tarragon terrine, truffle dressing
- Celeriac and vegetable "sausage", creamed sweet potatoes
- Aubergine, ricotta and potato Charlotte, parsley and garlic sauce
- Warm goats cheese brioche, vegetables a la Greque
- Ravioli of spinach and Roquefort, walnut glaze
Meat main courses
- Baby chicken in red wine with smoked bacon, mushrooms and baby onions Tournedos of veal, sage and Parmesan glaze, tomato fondue
- Pot au feu of duck
- Daube of beef, garlic mashed potato, glazed carrots
- Braised shoulder of lamb, apricot couscous, spiced sauce
- Stuffed rack of free-range pork, parsley potatoes, mustard sauce
- Pot roasted guinea fowl, beer and mushrooms
- Confit of pork belly, beetroot and apple galette, goats, cheese and garlic glaze
- Braised pig cheeks, potatoes mousseline, apple and sage pastille
Fish main courses
- Roast lobster, crispy maple glazed Pancetta, red wine sauce
- Baked fillet of cod, Savoy cabbage, mussel and cider sauce
- Ballotine of salmon and shrimp, fresh pasta, saffron herb sauce
- Blanquette of monkfish, little vegetables
- Red mullet, saffron risotto, stuffed tomatoes
- Marmite of the sea
- Grilled sea bass, potato and celeriac ragout, lentils and chives
- Shellfish Cassoulet
Desserts
- Mint chocolate and orange pave, gold leaf and praline
- Taster plate of 3 small desserts
- Pear and almond strudel, chocolate sauce
- Iced Vanilla soufflé, banana rum ice cream
- Apple and cinnamon charlotte
- Chocolate and pecan brownie
- Apricot and ginger mousse
- Lemon tart
- Double chocolate truffle cake
April, May, June
Meat starters
- Duck and pistachio terrine, pepper brioche, pear chutney
- Artichoke Luculus, truffle sauce
- Smoked ham and asparagus mousse, red pepper salsa
- Chicken, leek and goats cheese dartois, walnut sauce
Fish starters
- Organic salmon and sorrel ballotine, mustard seed dressing
- Smoked salmon and asparagus timbale, horse radish crème fraiche
- Artichoke homardine
- Buck wheat blini with poached free range egg and caviar
- Cappuccino of red mullet, ratatouille and red mullet tartine
- Oeuf froid, Russian style
- Ravioli of skate, capers and lemon
- Lobster, mango and courgette salad, Japanese herbs
- Grilled mackerel, artichokes barigoule
- Grilled scallop and pepper tart, green peppercorn sauce
Vegetarian dishes for starters or main courses
- Gratin of asparagus and morels, Parmesan and herbs
- Grilled fresh Crotin cheese, spicy peach chutney
- Smoked cheese, spinach and artichoke torte
- Asparagus and truffle salad, shaved Pecorino cheese
- Wild mushroom puff pastry, tarragon sauce
- Artichoke and Roquefort tartlet
- Croustillant of wild mushrooms and vegetable brandade
Meat main courses
- Navarin of lamb, spring vegetables
- Fillet of beef, cepe flan, Anna potatoes
- Suckling pig, apple sauce, potato wedges
- Fricassee of guinea fowl, asparagus and morels, fresh linguini
- Stuffed free range chicken supreme, bubble and squeak
- Saddle of lamb, stuffed baby vegetables, mint jus
- Roast maize fed pigeon, sweet corn, spring onion pancake, ragout of vegetables
Fish main courses
- Roast halibut, confit of fennel, rosti potatoes
- Bouillabaisse
- Poached smoked haddock, crushed potatoes, cheddar and beer sauce
- Baked cod, clams artichoke and chorizo
- Poached fillet of turbot, glazed baby vegetables, truffled potatoes
- Tea steamed salmon, Chinese greens, lemon foam
- Marinated salmon, artichokes barigoule, antiboise sauce
Desserts
- Caramelise ginger rice pudding with rhubarb
- Dark chocolate, caramel and meringue terrine
- Lemon dessert three ways
- Pear, almond and pistachio tart
- Pine apple and ginger roulade, chocolate sorbet
- Banana and white chocolate tart, rum raisin ice cream
July, August, September
Meat starters
- Ravioli of quail and almonds, raisin sauce
- Cumin and garlic marinated lamb fillet salad, potato and mint pancake
- Smoked chicken pastilla, spicy banana chutney
- Stuffed artichoke heart with truffle and foiegras
- Terrine of guinea fowl, marinated vegetables and herbs, mesclum salad
- Grilled confit of rabbit, mustard greens, grilled scallops, mustard sauce
- Assiette of Duck, 3 ways
Fish starters
- Watercress, citrus and lobster salad
- Chilled, spiced tomato soup with scallops
- Grilled salmon with Welsh rarebit glaze, tomato and basil salad
- Stuffed globe artichoke with lobster and caviar
- Stuffed globe artichoke with salmon and crayfish
- Crab and avocado timbale
- Terrine of smoked haddock and leeks, curried potato salad
- Ravioli of crab, tomato fondue, curried mussel sauce
- Crispy soft shelled crabs, avocado and tomato
- Peat smoked salmon and asparagus timbale, herb mayonnaise
- Stuffed tomato with ratatouille and langoustines, basil gratin
- Tartar of tuna, Asian herbs, citrus dressing
- Confit of wild salmon Bourguignon
Vegetarian dishes as starters or main courses
- Pressed tomato and olive terrine
- Vegetable brioche, warm poached egg and asparagus
- Cauliflower and truffle gratin
- Truffle and asparagus custards, puff and Parmesan sticks
- Goats, cheese Florentine
- Tomato, yellow pepper and basil tart, olive dressing
Meat main courses
- Pot au feu of pork with peppered pea's pudding
- Salmis of guinea fowl with olives
- Fillet of beef with three pepper corn crust, tortellini of foie gras
- Braised free range chicken with lemon and paprika
- Tournedos of chicken, barley risotto, jus de poule
- Rib of beef, sweet potato and truffle dauphinois
- Rump of lamb, Pont neuf potatoes, sauce choron
- Fricassee of Poussin with crayfish, asparagus and mushrooms
- Rump tip of beef, fresh horse radish risotto
- Breast of duck, pancetta rosti, glazed vegetables, chutney, bread sauce and jus
Fish main courses
- Poached fillet of brill, lobster lasagne, orange broth
- Roast monk fish, fondant potatoes, red wine sauce
- Roast stuffed sea bass with fennel
- Steamed fillet of sea trout, lemon tagliatelli
- Roasted whole lobster, baby vegetables, queenie scallop and lemon grass dressing
- Panfried mullet, peas" a la Francaise"
- Tourte of salmon and artichokes, tomato sauce
Desserts
- Panna cotta with poached rhubarb and strawberries, almond and brown sugar sacristan
- Lemon syllabub with rum babas
- Poached peach, vanilla and almond yoghurt
- Cinnamon French toast with raspberries and ricotta
- Coffee sabayon, orange and chocolate tuille
- Roast peach with pistachio and caramel
- Mille feuille of apricot
- Raspberry macaroon, lime bavarois
- Grand Marnier savarin, orange and clove salad,
- Raspberry and chocolate tart
- Summer pudding, clotted cream
October, November, December
Meat starters
- Boudin blanc with truffles and parsnip puree
- Lyonnaise sausage with warm potato and morel mushroom salad
- Wild mushroom, smoked bacon and poached egg tart, red wine sauce
- Mousseline of pheasant with girolle mushrooms
- Spice bread coated foie gras, port sauce
- Smoked duck and aubergine salad, crispy vegetables, sweet soy dressing
- Terrine "a la Reine", baby leek salad, tarragon cream
- Gratin of chicory and smoked ham
- Hot foie gras, caramelised quince
- Pastilla of guinea fowl, ratatouille salad
- Compote of rabbit with mustard and peppers
- Ravioli of lamb, cumin broth
Fish starters
- Scallops baked in their shell with ginger and coriander
- Smoked salmon and langoustine gateau
- Pumpkin and sage soup, grilled smoked salmon
- Spiced beetroot and lemon soup with crab salad
- Smoked herring, potato and apple terrine, horseradish sauce
- Ballotine of goat's cheese and lobster, mint vinaigrette
- Cervelas of fish, pea puree cray fish sauce
- Sweet corn soup with oysters
- Oysters in their half shell with caviar and champagne
- Flan of crab, tomato and coriander sauce
- Peppered tuna, spicy cucumber salad, aubergine vinaigrette
Vegetarian dishes as starters or main courses
- Mushroom and Swiss cheese soufflé
- Vegetable fougasse
- Goats cheese croquettes, wilted greens, walnut sauce
- Leek and cepe terrine, herb dressing
- Pumpkin, sage and Stilton tart
- Braised hearts of celery with white truffle
Meat main courses
- Crepinette of braised beef, parsnip puree, Chateau potatoes
- Game and foie gras tourte
- Pork cooked three ways with three garnishes
- Rump tip of beef, fresh horseradish risotto
- Leg of lamb braised for 7 hours, glazed winter roots
- Rack of venison, rosti potato peppered sauce
- Braised chump of lamb with apricots and spices
- Cassoulet of duck
- Stuffed pheasant breast with chestnuts and cranberries
- Chicken leek and mushroom tourte
- Braised shoulder of lamb, baby cauliflower gratin
- Stuffed pork cutlets, foie gras croquette, wild mushroom sauce
- Pot roast grouse, heather and whiskey sauce
- Osso bucco
Fish main courses
- Confit of cod, potato and caper salad, anchovy tempura, parsley sauce
- Sole meneuire
- Turbot spiked with smoked salmon, Savoy cabbage, champagne foam
- Fricassee of lobster , wild mushrooms and salsify, sweet and sour sauce
- Fillets of sole, tomato and saffron consommé
- Salmon and Parma ham roulade, piperade, cocotte potatoes
- Shellfish a la nage
- Roast monkfish tails, bourguignon garnish
- Pave of ling, white bean garlic puree, parsley sauce, frogs legs
- Torte of salmon, braised lettuce
Desserts
- Apple tart tatin
- Baked lemon and raisin cheese cake, compote of winter fruits
- Chocolate and orange macaroon, orange salad
- Rum Babes with vanilla roast pineapple
- Bitter chocolate and pecan tart
- Mint soufflé, chocolate sorbet
- Gateau of prunes with praline
- Blackberry and apple dartois, cinnamon custard
- Coffee panna cotta, cinnamon doughnut, chocolate stuffed hole
- Apple fondant, hazelnut sable, caramel sauce
- Ginger custards, warm poached winter fruits
- Chestnut and poached pear meringue, liquorice ice cream