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		Fricasse of shellfish, clams, mussels and prawns, served in a fish soup with rouille, gruyere and croutons.
		Magret duck breast marinated in honey and lemon, served with a pear in mulled wine.
		Fillet of lamb wellington with a mushroom duxelle on a wild mushroom and tarragon cream.
		Pan fried tuna loin served pink with caramelised endive with a salsa verde.
		Roasted guineau fowl on creamed root vegetables served with a light curried vegetable sauce and parsnip crips
		Example (may change) off the 'Special Menu': £14.95 Lunch, £15.95 Dinner: Supreme of Chicken stuffed with a fennel and chive mousseline, topped with deep fried herbs with a citrus sauce. Roast cod fillet on a bed of nutmeg spinach with a tomato pommery mustard dressing.
		Lemon and lime chilled souffle with cointreau marinated oranges and tuille biscuits.
		Gooey chocolate pudding on a vanilla anglaise and chocolate sauce.
		Hot apple and blackcurrant tart with an almond crust, vanilla ice-cream and blackcurrant coulis.