Evening Menu
Cold and Warm Entrees
Breads 'n Spreads  served with three different spreads 
8.50
Bread Basket with Butter    

5.50

Tapas stuffed baby squid, garlic mussels, smoked salmon wing, potato tortilla and ratatouille vegetable in balsamic vinaigrette

12.00

Megawatt Platter for Two a seasonal selection of antipasto

with European meats, marinated vegetables and seafood

26.00

Jambon de Pays our own smoked and air-dried Prosciutto ham, withRock melon and Cumberland sauce

9.50

Seafood Cocktail fish and seafood dressed in cocktail sauce

with toast

9.50
Mussels steamed with white wine, fresh herbs and tomato salsa
9.50
Shrimp Creole in a tomato sauce with garlic and Cajun spices on rice
13.00

Escargots snails cooked with garlic, mushrooms & Prosciutto,

on brioche

9.50
Coquilles St- Jacques pan fried scallops, with saffron sauce, on rice
14.00
Salmon Gratin oven-baked smoked salmon, caper and potato 'galette'
13.00
Soups
Hungarian Goulash with paprika, beef and potato, with bread roll
6.50
Fish Soup Sétoise a light puréed soup, with aoli, cheese and croûtons
7.50
Soup of the Day our staff will let you know today's choice
6.50
Salad Mains
Salade Mistral our version of a 'Ceasar' salad, with fried chicken
16.00
Salade Pechêur with grilled fish, scallops, baby octopus and king prawn
17.00
Farmer's Salad  with potato, vegetables, Feta cheese, bacon, garlic bread
16.00
Vegetarian Salad with olives, fried tofu & mushrooms, garlic bread
16.00

Tandoori Chicken with cashew nuts, fresh mango, curry-yoghurt dressing and Naan bread

18.00

Grilled Venison with blue cheese, pear, sautéed 'Speck', walnuts and croûtons with cranberry dressing

21.00
Other Main Dishes

Cajun Chicken Breast char-grilled and served with fresh fruit salsa, country fries, aoli and salad greens

19.00

Chicken Fajita marinated and grilled chicken pieces, served on flour tortillas with various accompaniments to roll your own burritos

19.00

Lamb Rump  oven-baked with an herb crust, rosemary jus, gratin

potatoes, baked tomato and Ratatouille vegetables

21.00

Ribeye Steak  grilled, with green peppercorn sauce, baked tomato,

croquette potatoes and a plate of assorted salads

21.00

Pan-roasted Monk Fish  with salsa Verde, gratin potatoes

and salad greens

19.00

Fish and Shellfish Stew  similar to a Spanish 'Zarzuela',

served on saffron rice

21.00

Pan-fried Venison with blackcurrant sauce, 'Speck' and mushroom garnish, gratin potatoes and side salad

23.00

Vegetarian Quesadilla flour tortilla filled with vegetables & cheese, oven-baked, served with guacamole, tomato salsa and salad

17.50

Baked Aubergine slices of eggplant with a Feta cheese and olive filling, crumbed and shallow-fried, served with Tzatziki and salad greens

18.00
Desserts

Plated Desserts  Please choose from our display cabinet

Cakes and Pastries To choose from our display area

7.50

Please advise our staff

of any dietary needs