A Selection from Our Daily Changing Specials

Saturday, March 23, 2019

• Foie gras, rabbit and pigeon terrine with beetroot and horesraddish relish.
• Vichyssoise with fresh cream and croutons
• Mussels with chorizo, saffron and fennel
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• Rump of lamb with dauphinoise potato, ratatouille and tapanade jus
• Braised wild rabbit with prunes and bacon and a celeriac mash with black cabbage
• Roast monkfish tail, wrapped in Parma ham with olive oil mash and sauce vierge
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• Prune and armagnac tart with vanilla pod ice cream
• Lemon tartlette with clotted cream