Toasted Goat's Cheese
A French bread crouton topped with toasted soufflé of tangy Brittany goats' these, on a bed of warm petit ratatouille dressing
Bayonne Ham and Quail Egg Salad
A winter salad with smoked bacon, stilton and red cabbage, layered with thinly sliced Bayonne cured ham and quails' eggs.
Fillet of Sea Bass
Sea bass fillet panfried in olive oil with coriander, and served on a julienne of vegetables with fresh lime and soy sauce dressing.
Red Onion Soup
A rich and aromatic soup of red onions, garlic and red wine, served with cheese scones.
A coarse cut terrine in a French farmhouse style, of seasonal game with venison, pheasant and hare, served with a salad garnish
Prawn, Crab And Avocado
A fan of Hass avocado filled with finest Atlantic prawns and fresh white crab meat, served with a vinaigrette dressing.
Fillet of Pork
Roast tenderloin of pork, served with a white wine and Roquefort blue cheese sauce, and Bramley apple sauce
Escalope of Venison
Tender, lean venison fillet, panfried and served with porcini mushroom raviolis and a wild mushroom and Madeira sauce.
Sautéed monkfish medaillons, with chorizo and a white wine, garlic and tomato sauce flavoured with fresh herbs de Provence
Breast of Duck
Succulent roast breast of flavoursome Gressingham duck, served with a rich sauce flavoured with brandy, green and pink peppercorns and a dash of cream.
Fillet of Beef
A steak of best fillet of beef, cooked to your choice and accompanied by two sauces: a madeira sauce and a shallot and white wine sauce.
Navarin of Lamb
A sumptuous, slow cooked classic French casserole of lamb with button onions and, flavoured with fresh thyme, white wine and black pepper.
A signature dessert: a peak of Belgian white chocolate ice cream, served with profiteroles filled with fresh cream, and a warm dark chocolate sauce.
Two terrines in one dessert; a smooth dark Belgian chocolate indulgence contrasts with a terrine of refreshing orange segments in apple juice.
Lemon egg custard served on a light sponge, with meringues, whipped cream, and raspberry sauce
Normandy Apple Feuillette
Panfried apples in calvados and maple syrup, finished with a dash of cream, served with coconut and lime ice cream and a puff pastry garnish.
A classic individual chilled dessert with fresh rhubarb, glazed with brown sugar
Dessert pears, plums and blueberries poached in chardonnay and camomile, served warm with amaretto ice cream
52 Market Street
W Yorks HX7 6AA
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