Steak Tartare
Finely chopped ‘blue’ fillet mignon, with shallots, capers Worcestershire sauce, parsley, Dijon mustard and seasoning. Served with a raw quails egg.
All guests are asked for their individual requirements dependent upon Tabasco sauce.
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Escalope de Foie Gras Chaud et Pastilla à
La Cannelle
Hot Foie Gras and crispy pancake of Chicken flavoured with cinnamon. Served with pomme purée.
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‘The Lords Prayer’
Sticky toffee pudding according to the Lord, served with toffee sauce and homemade ice cream
Accompanied with a glass of Grand Armagnac, 5yr.
