Nut cakes. A blend of hazelnuts, pistachios and vegetables, sautéed with olive oil and served with goats’ cheese in a poppy seed and sesame dressing. £12.45

Wild mushroom fricassee. Wild and button mushrooms tossed in a rich brandy and Dijon mustard sauce with a spinach served in a pastry case. £12.25

Gallette of lentils with an onion and garlic confit under a balsamic garlic dressing. £12.55

Warm salad of paneyed avocado and asparagus, with mozzarella and sun-dried tomatoes. £12.25