| STARTERS |
| SPECIALITIES FOR TWO |
| FISH AND SHELLFISH |
| MEAT AND POULTRY |
| VEGETARIAN |
| PUDDINGS |
| NOISETTE AND RACK OF LAMB.......................................................£29.50 |
| ‘Garniture Cassoulet’ Garlic and Thyme Jus |
| MIGNON OF VEAL WITH GREEN PEA................................................£29.50 COMPOTE”A LA FRANCAISE” |
| Autumn Truffles, Girolles, And Chablis Veloute |
| SUPRÊME AND FRICASSÉE OF BLACKLEG CHICKEN............................£28.50 |
| Cream Of Morels In Vin Jaune Young leeks |
| PINK LOIN AND BRAISED SHOULDER OF VENISON.............................£29.50 |
| Game Pepper Sauce, Sweet And Sour Sauce Red Wine Glazed Salsify Celeriac Purée £29.50 |
| ANGUS BEEF TOURNEDOS.............................................................£29.50 WITH WILD MUSHROOMS AND HERBS |
| Horseradish, Spinach And Parsley Puree Shallot Confit, Oxtail Sauce |