Chef Belinda

Langoustine Bisque

Môules Farcis

Les Sardines Grillés Au Persillade

Chicken Liver Parfâit With Home Made Forcaccia

Soupe Au Cêpes

Terrine Of Roasted Beetroot With Hot Goats Cheese Crostini

Guinea Fowl Trio - Pan Fried Guinea Fowl Breat, Confied Leg And Thigh Meat And Crispy Wing Bonbons, Served With A Rich Port And Marsala Sauce.

Suprême Of Chicken Stuffed With Tarragon, Garlic And Truffle Butter, On A Bed Of Pommes Bôulangère

Entrecôte Of Best Beef Sirloin, With A Smokey Burgandy Sauce

Cônfit De Canard And Magrêt Duck Breast, Served With A Cassoûlet Of Haricôts Blancs And Tomato Harissa Concassé

Ragoût Of Monkfish, Scallops And Prawns In A Light And Creamy Shellfish Bisque, With Hints Of Saffron And Pastis

Fillets Of Sea Bream And Red Mullet, Pan Fried And Served With A Vermouth Sabayon

Poire Belle Hélène

Praline Profitéroles

Torte Au Chocolat Décadente

Bavarois Aux Framboises

Tarte Au Citron With Muscapone Crême Chantille

Crême Caramel With Vanilla Sablés

A Selection Of French Cheeses With Fruits And Biscuits