Music Charge: Friday - Richard de'Cesare - £3.50*
Saturday - Gauloise Brothers - £4.50*

Aperitif
Kir (White Wine with Crême de Cassis) £3.75

Starters
(V) Citrouille Grillées et Thym Soupe - Roasted Pumpkin & Thyme Soup with Gruyere Cheese £5.25
Pâté de Foie de Porc- Normandy Liver Pate £5.50
Jambon de Denhay aux Celeri Remoulade - Denhay Ham with Celeriac Remoulade £6.25
(V)Tarte aux Poireaux - Leek & creme Fraiche Tart £5.25

Main Courses
Confit de Canard - Duck Leg served with a Garlic & Walnut Sauce £16.50
Queue de Bœuf aux Pruneaux - Oxtail with Prunes £14.50
La Daube Tarnaise - Casserole of Marinated Beef £14.50
Pistache Languedocienne - Braised Lamb in a sweet garlic sauce £15.50
(V)Chevre en Croûte de Noix aux salade Betterave - Warm Walnut Crusted Goat’s Cheese with Beetroot & Winter Salad £13.50

Fromage
Selection of French Cheeses with side salad £6.75

Puddings (V)
Tarte aux Pruneaux et Amande - Prune & Almond Tart £5.25
Dacquoise aux Noisette et Chocolat - Hazelnut & Chocolate Meringue £6.25
Parfait de Framboise et Vanille - Raspberry & Vanilla Parfait £5.50

Service not included

SOURCES
Lamb is Organic & Free Range from Pythouse Farm
Beef from Brokewood Farm, Sherbourne
Vegetables are from Gold Hill Farm, Childe Okeford
Duck is from Pêrigord, France
Raspberry's from Mother's garden

*Music Charge will appear as optional item on your bill. All the funds from this charge go directly to the musicians.