Chef Michael Beugnet

Potato Mille-feuille with beluga caviar, vodka soured cream, tempura chives

Roasted queen scallops with red wine shallots butter, brioche crisp

Truffle potatoes and oysters croquettes, cider dressing

Smoked wild sea bass loin , celeriac mousseline, citrus jelly

Croustade of artichoke and razor clam , parsley emulsion

Black tiger prawns, toasted tuna tartar, misu dressing fried quail egg and tempura nori

Grilled octopus carpaccio, aubergine caviar, courgettes roulade, soya and lime vinaigrette

Cornish lobster and radish ravioli, green tomatoes jams , yuzu butter sauce

Crab mille-Feuillet with braised red chicory, glaze shallot compote, cress salad

Cured monkfish loin, vegetables noodles in seafood broth, herbs salad

GRILLED JOHN DORY, VEGETABLE BRUNOISE, SOYA GINGER AND LEMONGRASS EMULSION

Halibut with Morel and asparagus bit, potatoes soufflée and bacon chives cream

Turbot and scallops pressed, slow cooked barbecue leeks, potatoes and wild mushrooms croustillant, roasted baby carrots, emulsified butter sauce

Steamed Cornish lobster, sautée chanterelle mushrooms, tarragon sabayon

Sea bass baked with porcini mushrooms, fennel, thyme, vermouth, Catelluccio lentils and Italian spinach

Apple brûle tart, popcorn ice cream and caramel sauce

Chocolate soufflé, orange parfait , baileys sauce

Pineapple and apple tart Tatin caramelised walnuts ice cream

Brioche bread butter pudding, flambée bananas and rum ice cream

White Chocolate Cremeux Saffron Confit Pear, Candied Blood Orange

Seared Fillet of Beef Carpaccio, Rocket Pesto, Italian Hard Cheese

Burrata with aubergine caponata and fresh basil

Butter white asparagus toasted red mullet and green olive salsa, red pepper marmalade

Focaccia filled with bresaola, smoked scamorza and rocket

Delicate pumpkin soup with chestnuts, ricotta and pumpkin seeds

Sea bream carpaccio with olives, artichokes and avocado purée

Lobster risotto , broad been coulis and confidently cheery tomato, smoked garlic dressing

Morel and vegan Parmesan Ravioli with Salt Baked Celeriac, grilled baby cauliflower, red pepper and Pine Nut Jus (v)

POLLO MEZZO Chicken breast with mushrooms, garlic, peppers, shallots & fresh chillies in a white wine & tomato sauce

Garlic and thyme roasted rump of Lamb, aubergine and courgette lasagne , grilled polenta, thyme jus

White Chocolate Cremeux Saffron Confit Pear, Candied Blood Orange

Frozen dried fruits & nuts in nougatine parfait

Dark Chocolate sphere with Tiramisu parfait and amaretto biscuit

Truffle cheese croquette, red pepper veloute

Mini tomate farci Nicoise, rosemary butter

Baguette croustillant with aubergine caviar, basil dressing

Camembert mille feuille, port sauce

Barigoule of Nicoise Vegetables, goats cheese tart, green olive vinaigrette

Grilled cherry tomato soup infuse with basil, green olive tuille and parmesan crisp

Roasted duck breast salad with pints dressing and caramelize figs, rosemary vinaigrette and feulletine potatoes

Wild mushroom and brie pithivier, chives butter sauce

Chicken ballottine, served in broth infuse with truffle, vegetable crisp

Venison roasted with slow cook shine, potatoes boulanger, carrots vichyssoise and caramelized turnip, crack pepper sauce

Game platter with spiced roasted pear, braised cabbage, potato sauce with baby onions and red wine jus

Lamb rack i provençale croute, arlésienne vegetable gateaux, black olive and basil jus

Fillet beef bordelaise, amandine potatoes, wild mushroom Charlotte and cauliflower cheese

Pears and almond tart, cinnamon cream and chocolate crush

Cream brullee parfait with winter fruit gateaux citrus coulis

Chocolate Marquise, orange mousse and coconuts biscuit

Cafe Moka gateaux with vanilla creme and tuilles biscuit

Crêpes souffle belle Helene with hot chcolate sauce

Vichyssoise, crispy cheese stick

Seared tuna Niçoise, beetroot tartar

Sausage in brioche, port jus

Truffée eggs cocotte, gruyere soldier

Chicken liver and duck terrine, figs marmalade, toasted rustic bread

Marseillaise fish soup with prawns, aioli, olive toast

Duck salad, liver parfait, smoked breast and confide legs, spiced pear salad

Leeks vinaigrette with goats cheese and parmesan croquette, truffle oil

Frisée Salad With Poached Egg and sautéed langoustine, bisque dressing

Aubergine and courgette millefeuille with welted spinach, polenta and pints chips, chervil sauce

Lobster thermidor mousseline, orange braised endive, chives dressing

Sole Meunière, braised baby leeks and saffron potato, crushed peas

Roasted cod loin provencal, olive mash, confide tomato, grilled courgette tian, green olive dressing

Lamb Rack persillade, baby vegetable Nicoise and anchovy jus

Roasted sirloin classic Bercy sauce, potato Anna, herbs mushroom and carrots vichyssoise

Grilled vegetable provencal lasagne, red pepper butter sauce sautée wild mushroom

Chilled chocolate fondant, caramel sauce and orange compote

Passion fruits Crepe souffle, darse chocolate sauce

Apple and cinnamon tart fine with almond cream and caramel sauce

Saint honore gateaux

Cream caramel with poached pear and plums sable biscuit

Rice pudding mousse with rum caramelized pineapple,

Pancetta, watercress and mozzarella arancini

Roasted pepper and red onion frittata

Baked ‘nduja and burrata dip with olive breadsticks

CRESPELLA CON SPINACI A rolled pancake filled with Italian cream cheeses & spinach, baked in the oven topped with a tomato sauce

Asparagus, gorgonzola, walnut and mint bruschetta

Griddled octopus with potatoes and olives

Peppers with roasted garlic, anchovies and basil salad

GAMBERONI PICCANTE/ Pan fried tiger prawns in white wine, tomato & chilli sauce, served with rice

FARFALLE TONNO Fresh Tuna with black olives & capers in a tomato sauce

FORMAGGIO DI CAPRA Roulade of grilled goats cheese with sundried tomatoes & Balsamic Raisins served on a Bruschetta

Chicken piccata with basil tagliatele

Sicilian steak salad with rocket and shave parmesan, balsamic dressing

FILETTO MONTE MARE Fillet steak char grilled with king prawns, garlic & parsley butter

POLLO MEZZO Chicken breast with mushrooms, garlic, peppers, shallots & fresh chillies in a white wine & tomato sauce

RAVIOLI AL SALMONE Fresh ravioli filled with smoked salmon served in a cream & tomato sauce

PAPPARDELLE AL RAGU D’ANATRA Ribbons of Pasta with Duck ragu in a rich red wine sauce

Almond Panna cotta with autumn berry tea and poached berry, mint sirup

Honey Semifreddo

Cocoa cannoli with ricotta, basil beery compote

Almond polenta shortbread, orange compote

White Chocolate and Raspberry Tiramisu

Wild mushroom & garlic baked with roasted turnip

Smoked mackerel & trout with saffron potatoes, chervil salad

Grilled Beef fillet with salsa verde croutes

Chicken broth with grilled ceps

Seared scallops with shredded endives and bacon julienne

Fricassée of Langoustine with courgette and wild mushroom chives sauce

Pork belly terrine with pickled mushroom and shallot jams

Pan-seared chicken liver and pancetta endive salad with walnuts dressing

Duck tasting platter, smoked duck breast , roasted Magret, confide legs, spiced pear marmalade and cress salad

Pan-roasted plaice fillet, crab-crushed potatoes , sauce grenobloise

Beef medallion and Lobster, potatoes dauphinoise, girolls , bordelaise sauce

Garlic and thyme roasted rump of Lamb, aubergine and cougette niçoise, grilled polenta, thyme jus

Paupiette of guinea fowl with pea and chicken mousse, fondant potato, squash puree, ver jus

Roast loin of venison with vegetable mille-feuille, glazed baby onions and poivrad sauce

Wild mushroom and brie lasagne pints dressing and caramelized endive herbs jus

Crepe suzette with ice cream

Entremets chocolate praliné, coffe sauce

Classic Paris Breast

Poires Belle Helene with vanilla ice cream

Frozen dried fruits & nuts in nougatine parfait

Apple tart fine cinnamon ice cream

Dark chocolate terrine orange marmalade

Caviar with crep vonassiennes, lemon vodka creme fresh

Oeuf al coque truffle scramble

Langoustine soup with tempura langoustine

Beetroot mering with truffle goats cheese mint vinaigrette

Pork belly and lobster terrine, apple and turned press, tarragon dressing, wild salad

Scallops carppacio, truffle vinaigrette and autumn vegetable salad, caviar cream

Grille halibut with artichoke caponata, herb salad

Mille feuille of grille tomato, aubergine with courgette tartar and sauté spinach, squash veloutee (V)

Minute of venison with roasted langoustine green pepper corn vinaigrette and cauliflower mousseline, pickle walnuts

Roasted duck Breast, orange juice and caramelized turner terrine, crispy winter green and squash fondant

Halibute with Morel and asparagus bit, potatoes soufflée and bacon chives cream

Fondant of John Dory with scallops chartreuse, seaweed butter sauce, autumn vegetable Mille-feuille

Loin of venison Wellington, roasted vegetable, wild mushroom Charlotte and poivrad sauce

Winter Eton mess pudding with white chocolate fondant

Crêpe cake with bitter chocolate mousse, orange cream and mint crisp

White Chocolate Cremeux Saffron Confit Pear, Candied Blood Orange

Peppermint Cream Layered with Chocolate & Praline ,sesame and pop seed biscuit

Autumn berry and macadamia layer, brûlée mousse line and cider jelly

Orange and fennel soup, feta cheese crisp

Goats cheese soufflé with beetroot carpaccio and oregano butter

Citrus-cured sea bass on potatoes blinis with caviar and crème fraîche

Autumn vegetable salad, poached truffle duck egg, parmesan tuile and chervil dress

Grilled Quail with chanterelle rillette & carrot and cumin purée, smoked garlic dressing

Broccoli veloute with wild mushroom goats cheese croquette, smoked garlic oil

Wood pigeon salad with liver and wild mushroom terrine, autumn berry vinaigrette

Tempura lobster, pumpkin raviol &smoked tomato fondue, cress salad

Lamb loin rolls with spring spinach, barbecue shoulder duding, broccoli and wild garlic puree, shallots jus potatoes mille-feuille

Morel and Parmesan Ravioli with Salt Baked Celeriac, Baby Poivrade Artichokes, red pepper and Pine Nut Jus (vegs)

Lobster risotto , broad been coulis and confidently cheery tomato, smoked garlic dressing

Minute of filet tail, celeriac and cheeks tian beetroot and horseradish puree, honey glaze heritage carrots, Jerusalem artichoke and parmesan croquette bagnol wine jus

Pan-roasted stone bass fillet, crab and scallops fondant, potatoes crusted , orange braised fennel, citrus butter sauce

Halibut bouillabaisse, with Nicoise vegetable tartar, avocado aioli and saffron potatoes

Venison loin ,root vegetable , candied pearl onion, baked comté potato , piment d'espelette jus

Chilled chocolate fondant, caramel sauce and orange compote

Almond Panna cotta with autumn berry tea and poached berry, mint sirup

Orange and lemon brûlée tart with ginger bread parfait, milk chocolate sauce

Apple and Mango tart tatin, vanilla ice cream, passion fruits coulis

Caramelized apple and poached pear mille-feuille calvados ice cream

Crepe suzette with ice cream

Chocolaté fondant, cinnamon ice cream and mint cream