Mise en Bouche of the Day
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- Half a Dozen Snails cooked in 2 butters: red pepper and Garlic& Herbs
(Go for the dozen for only 3€ extra)
- Samossa of Cabecou, honey, rosemary and Asparagus
- Marinated and Smoked Salmon, light lemon cream and Basil
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- Head of Veal served with vegetables and 2 sauce
- Filet of Trout, cream of almond and lemon
- Duck confit with mushroom sauce
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- Local cheese Platter
- Cabecou on toast (warm or cold)
- Profiteroles ( 3flavours: strawberry, vanilla and chocolate)
- Warm apple tart served with vanilla ice cream

This menu isn't served on Saturday night, Sunday lunch and on Bank Holidays

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

Mise en Bouche of the day
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- Asparagus and Duck Foie Gras, served with toasted brioche
- King Tiger Prawns rolled in Smoked Salmon, served with avocado and drizzled with herb mayonnaise
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- Monkfish with safran sauce, Garlic croutons served with seasonal vegetables
- Roasted Rack of lamb with thym jus served with a tian of vegetables
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- Cabecou on a toast (Warm or colad)
- Local Cheese Platter
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Make your choice from our Deserts

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