Tables available in the Restaurant and The Cellar Bar

 Entrée  

French onion soup with crusty bread.

(V) Field mushroom stuffed with Roquefort.

 Le plat principal

 Boeuf Bourguignon, slow cooked beef in burgundy wine, with carrots, onions & garlic, served with creamed potato & peas.

 Moules Marinieres, garlic, shallots, parsley & white wine, with frites.

 Coq au vin, chicken in red wine with bacon, shallots & mushrooms, with peas & creamed potato.

  Minute steak Garlic butter with frites.

 Dessert

 Creme caramel.

Peach Tart Tatin with vanilla ice cream.

Chocolate Profiteroles.

 3 courses £20.50