AKA Bistro Lincoln

Soup of the day

Hand cut Angus steak with capers, cornichons, shallots, egg yolk and grilled baguette

Olive tapenade, tomato confit with local green salad

Jar of homemade duck confit with country bread and poached prune

With miso, wasabi and Thai curry aiolis

Plate of cured and prepared meats with traditional garnishes

Snails in shell with Maitre d'hotel's butter and shaved baguette

Selection of 4 cheeses

Roasted bone marrow, aromatic sea salt, capers, with whole grain mustard and grilled baguette

Mixed salad with sherry vinaigrette

With walnut vinaigrette and candied walnuts

With poached egg and hollandaise Sauce

With hard boiled quail egg, fennel, anchovy aioli, pickled shallots and roasted pepper vinaigrette

With curly endive, bacon and poached egg

With avocado, grapefruit and citrus vinaigrette

Mussels steamed in white wine with French fries

Pan seared scallops with herbs, cauliflower and parisian gnocchi

Slow roasted cod with variety of clams, capers, lemon and fish veloute

Pan seared rainbow trout with fennel, roasted pepper, black olives, baby carrots and yellow pepper-orange sauce

Duck leg confit with potatoes cooked in duck fat and mesclun salad

Spring lamb stew with seasonal vegetables and potatoes

Grilled angus New York strip steak (9oz) with Maitre d'hotel's butter, caramelized shallots and French fries

Grilled hanger steak (9oz) with ratatouille, fingerling potatoes and onion reduction sauce

With sauteed vegetables and Thai curry sauce

Half roasted chicken with Spring vegetables and herb lemon jus