Mise en Bouche of the day
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- Natural Duck Foie Gras served with toasted brioche, pineapple and pears chutney
- Lamb sweetbread with sweet and sour sauce
- Dozen of snails cooked in 2 butters, red peperr onion & Herb and garlic butter
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- Filet of beef served with gratin dauphinois made with Cantal Cheese
- Kidney of veal cooked in Local Brive mustard Sauce
- Salmon served with Bergerac Red wine sauce, Mash potatoes with Cabecou (local goat cheese)
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- Local Cheese platter
- Cabecou on toast (Warm or Cold)
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- Make your choice from our selection of Deserts

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