the I’m starving!
Welcome bottle of champagne Veuve Cliquot
Bread with olive tapanade & garlic butter
to start
Suckling Pig “Rissois”
French Onion soup with cheesy toast
first course
Suckling Pig tray 500g
Grilled red mullet fillets with Sicilian Caponata
Bavette steak with entrecote sauce 100g
Duck fat fries
San Marzano Tomato salad
Sautee mashrooms in garlic olive oil
Charred artichoke & radicchio salad
second course
to finish
Basque cheesecake