Coupe de Crevettes Côtes D’Azur
French Riviera style prawns on a bed of continental lettuce, complimented with a Marie Rose Sauce.
Coquille St Jacques Gratinée
Scallops prepared in a white wine sauce and furnished with the Chef’s special Gratin sauce.
Fresh Mussels cooked in a white wine sauce, tomato, celery and fresh parsley.
Fried whitebait on a bed of fresh lettuce with lemon.
Homard à l'Américaine
Lobster cooked in a fish stock, flamed in cognac, tomatoes and fine herbs. Price on the day.
Truites aux Amandes
Trouts with almonds.
Raw salmon marinated in tarragon, chervil and olive oil.
Grilled pageot in maitre d’hotel sauce.
Cuisse de Grenouille
Frogs legs cooked in creamy champagne sauce.
French garlic sausage served with Madeira sauce.
Escargots de Bourgogne
Snails cooked in white wine, garlic butter, and spices.
Avoca de Cannes
Avocado served with a chicken, fruit, and mayonnaise sauce.
Avocado with Prawns
Melon Served with Port
Champignons de Paris à l'Ail
Selected button mushrooms, tossed in garlic butter and flamed with pernod.
Freshly made salad with tuna, egg, and tomato, served with fresh vinaigrette.
Potage de Jour
The chefs homemade soup, prepared daily.
Pizza garlic bread
£7.00 (or £9 with cheese)
Served with freshly cooked vegetables
Medallion of Pork
Fillet of Pork sauteed in olive oil, white wine, peppers, mushrooms, and cream. £20.50
Saddle of Lamb
Roast lamb with paprika, served with a cream sauce.
Fine sirloin steak cooked in delicious tomato sauce, wine and garlic.
Sirloin steak, flattened and cooked with finely chopped onions and mushrooms flambeed in brandy, red wine and finished with cream.
Entrecote Louis XIV
Fine fillet steak with blue stilton, topped with king prawns and finished with Madeira sauce.
Saddle of Hare
Freshly roasted hare in Madeira sauce.
Fillet en Croute
A fIllet steak cooked to your liking, wrapped in puff pastry with Madeira sauce. £26.50
Raw mince steak prepared to your liking with the following: capers, gherkins, peppers, onions, mushrooms, and mustard.
Fillet Aux Trois Poivres
Fillet steak prepared with a selection of three different peppers flambeed in red wine, brandy, and finished with cream.
Fine tender sirloin steak served with fried tomatoes, mushrooms, onions, and french fries.
Succulent fillet steak cooked in fine red wine, served on a crouton, topped with pate, and complemented with madeira sauce.
Julianne de Bouef
Tender strips of fillet with mushrooms flambeed in red wine, brandy, and cream, then served on a bed of rice.
Veal a la Creme
Scallops of veal served in a delicious creamy sauce with mushrooms.
Fine fillet steak with blue stilton, topped with fresh crab and served with Madeira sauce and crab claws.
Chicken A La Creme
Chicken cooked in a creamy white wine and mushroom sauce.
Gibier de Bordelaise
A selection of game-pheasant guinea fowl, quail, and wood pigeon in red wine and mushroom sauce.
Canard a L’Orange
Duck flambeed in brandy and cooked in a delicious orange sauce.
Poussin De Dijon
Baby chicken cooked in Dijon mustard and white wine.
Chicken breast in a white wine and cream sauce with snails.
Homard À l'Américaine
Lobster cooked in a fish stock, flambeed in cognac, tomatoes, and fine herbs.
Price on the day.
Grilled pageot in Maitre d’Hotel sauce.
Lightly Grilled with salad or cooked in Béarnaise sauce.
Grilled or served in Bearnaise sauce.
Cooked in fish stock and served in a creamy parsley sauce.
Monkfish cooked with white wine, tomato, and cream sauce.
Served with a Hollandaise sauce.
Freshly cut Halibut steak, served with delicious cheesy mornay sauce.
Mullet en Papillote
Red Mullet topped with ham, and baked in a tasty piquant sauce.
Suprême de Saumon aux Petits Crevettes
Scotch Salmon poached in pink champagne, served with Hollandaise sauce or coated with a delicious meunière sauce, and garnished with baby prawns.
Fresh poached Salmon in a creamy anchovy sauce
Tasty scampi in breadcrumbs, served with shredded lettuce and french fries.
Brochettes de Fruit de Mer
Scallops, Prawns, Salmon, and Bacon on brochettes, served with a white wine sauce.
Gambas à La Marseilles
Shelled king prawns, cooked in a fish stock, flambeed in cognac, tomatoes, and fine herbs.
Langoustines à l’Ail au Provençal
King prawns with a garlic or Provencal sauce.