All these suggestions are very flexible & I am very happy to discuss with clients about alternative dishes beforehand.
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Our menu is 'Table d'hote' (fixed) rather than 'A La Carte'.
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We cook with seasonal foods which we buy locally and every dish is homemade in our kitchen.

STARTERS

PEA LETTUCE & TARRAGON SOUP – Parmesan shavings. (v)

CARROT SOUP – with a drizzle of roasted cumin & olive oil. (v)

CARPACCIO OF MELON – with sprouted herb salad.(v)

STUFFED ZUCCHINI ROLLS  - with a nut & herb salad. (v)

SIZZLING BEAN & CHILLI PATE – with herb & sea salt pita (v)

TOMATO & MOZZARELLA SALAD – with pesto vinaigrette. (v)

TARTARE OF TOMATO & BASIL - topped with egg mayonnaise salad.(v)

EGG & PRAWN SALAD –with an anchovy crumb sprinkle

CRAB TIAN – Tower of crab & mango in a light curry sauce.

FAN OF MELON AND PARMA HAM – seasonal fruit vinaigrette.

HOMEMADE PORK & CHICKEN TERRINE – with onion chutney.

LOCAL DUCK RILLETTE WITH CARPACCIO OF BEETROOT – pine nut herb vinaigrette

SMOKED SALMON ROULADE – stuffed with La Perroterie organic goat’s cheese & herbs.

CHARCUTERIE SALAD – a mix of cured meats, beans & salad.

MAIN COURSES

All served with seasonal vegetables/salad

GOATS CHEESE, APPLE, WALNUT SOUFFLE – made with our local organic cheese. (v)

ROASTED SWEET PEPPER – with a caper pine nut stuffing & garlic cream jus. (v)

QUINOA SALAD – with pears, spinach, chickpeas, dressed with a sweet & sour vinaigrette. (v)

WILD MUSHROOM STROGANOFF – on a savoury potato tian. (v)

ROASTED AUBERGENE – wrapped around vegetables. mozzarella & herbs.(v)

COQ AU VIN – a rich chicken & red wine dish

CREAMY PEA & MINT RISOTTO (v)

ROAST PORK – stuffed with rosemary, garlic. prunes, & a port wine sauce.

SPICY TIAN OF CHICKEN, MANGOES & ALMONDS – served with a rice salad.

LOCAL DUCK CONFIT – with prune marmalade

SOUFFLE OF FRESH & SMOKED SALMON – with a light cream & dill sauce.

ROAST LEG OF LAMB – with a red wine & pomegranate sauce.

CREAMY LEMON & PRAWN RISOTTO.

DESSERTS

MELON & STRAWBERRY SALAD – with a spicy lemongrass sirop.

SEASONAL FRUIT CHEESECAKE

COCONUT CRÈME BRULEE

LEMON POSSET

RASPBERRY & PISTACCHIO TRIFLE

TIRAMASU

SUMMER FRUIT CRUMBLE

ICED LEMON MERINGUE CAKE

CHOCOLATE BROWNIE CAKE – with cherries & rum mascarpone.

HAZELNUT MERINGUE TOWER – sandwiched with fruit & crème.