Entrée
Provencal vegetable soup with a basil pistou .....15

Pork and seeded mustard terrine with cornichons, Dijon mustard and warm baguette .....14

New season asparagus with an egg and chervil vinaigrette resting on toasted brioche .....14

Freshly made beetroot pasta, tossed with Milawa goats cheese toasted pine nuts, currants, orange and extra virgin olive oil .....15

A warm salad of French pork, cognac and pistachio sausage tossed with wild cress, mustard vinaigrette and pork crackling .....14

Main Course

Pan fried fish of the day resting on a lentil and herb salad with a tomato vinaigrette .....market price

Spring rack of lamb accompanied by crushed peas with eggplant chips and a shallot and red wine sauce .....29

Char grilled eye fillet with café de Paris butter or wild French mushroom sauce, served with pommes frites and a small vinaigrette salad .....31

Confit duck leg on pommes sarladaise and watercress with shaved 'French' truffle and a duck glaze .....30

Coq au Vin served with spaetzli noodles, baby onions and lardons of bacon .....28

Sides
Mixed salad with chive vinaigrette .....5

Pommes frites .....6

Green beans, toasted flaked almonds .....7

Dessert
Chocolate souffle with a warm chocolate liqueur sauce and Gundowring pure vanilla bean ice cream .....17

Crème brulee with cinnamon and a red wine and star anise poached pear .....15

Tart Tartin of local apples served with Gundowring ice cream .....15

House made Lindt chocolate tart with a strawberry salad and chantilly cream .....15