Drizzled with orange blossom honey, sliced almonds and goat's cheese.

puree of roasted red pepper, walnut and pomegranate with warm pita bread

Over pomegranate mustard with honey roasted grapes.

Baby lettuces, potatoes, hard boiled egg, buttermilk vinaigrette.

With poached spring vegetables.

Butternut squash, goat's cheese and dried fruits in a honey cider vinaigrette.

With cucumbers and tomatoes in sherry vinaigrette.

Butter lettuce with peanuts and cabbage slaw.

On 8 grain bread with olives, pickled onion and dill.

With stout beer mustard, sauerkraut and brioche bun.

Roasted garlic aioli, ham and piperade.

With French remoulade and cabbage slaw.

Yogurt smear, feta and roasted and pickled peppers.

With gruyere cheese, marrow-onion jam and pickles on brioche bun.

Pastrami, saint agur bleu cheese and apricot mustard on a ciabatta roll.

With oreo® cookie crumbs.

With mascarpone cream.

With poached spring vegetables.

Puree of roasted red pepper, walnut and pomegranate with warm pita bread.

With pork belly, organic English peas, romanesco cauliflower and roasted chicken consomme.

French apple cider, leeks and cream.

Tossed with a Vietnamese peanut dressing, rice noodles and organic sweet potatoes and radishes.

With seasonal garnishes.

White bean-ricotta filling, lion's mane mushroom and braised leeks.

With cucumbers and tomatoes in sherry vinaigrette.

Over pomegranate mustard with honey roasted grapes.

Butternut squash, goat's cheese and dried fruits in a honey cider vinaigrette.

With sauce gribiche and 8-grain crisps.

Topped with melted feta cheese and spiced bread crumbs.

Whipped ricotta cheese and warm snow peas.

Drizzled with orange blossom honey, sliced almonds and goat's cheese.

Saffron-walnut Persian rice, dates and organic baby turnips.

With confit potatoes, roasted carrots and pearl onions.

Served with spring asparagus, radishes and a chardonnay sauce.

Served with crispy lentil brik and tagine style eggplant and fennel.

With oreo® cookie crumbs.

With mascarpone cream.

With seasonal garnishes.

Butter lettuce with peanuts and cabbage slaw.

Puree of roasted red pepper, walnut and pomegranate with warm pita bread.

Drizzled with orange blossom honey, sliced almonds and goat's cheese.

With cucumbers and tomatoes in sherry vinaigrette.

Over pomegranate mustard with honey roasted grapes.

Filled with creamed spinach and herbs.

Cooked any style.

With black pepper butter.

Creme fraiche and chives.

Seasonal jam.

With tasso ham gravy.

Housemade.

Deep fried soft boiled egg, housemade breakfast sausage.

Apple butter.

Finished with a Cajun butter sauce.

With tasso ham gravy and roasted tomato.

Filled with ham and Gruyere cheese, served with mixed lettuce side salad.

Roasted red pepper, Gruyere, espelette served with mixed lettuce side salad.

Bourbon roasted bananas and maple syrup.

Poached eggs, smoked ham, piperadeand hollandaise, housemade biscuit.

On 8 grain bread with olives, pickled onion and dill.

With French remoulade and cabbage slaw.

With gruyere cheese, marrow-onion jam, pickles on brioche bun.

Smoked ham, Gruyere cheese and mushroom cream on brioche.