~ main courses with seasonal vegetables, fresh from our allotment as available
A
~ Salad of endive, Roquefort, pear and walnuts
~ Sautéed pork fillet with Armagnac prune, cream and sage sauce
~ Plum frangipane pudding with vanilla egg custard ice cream
~ Tea/coffee, chocolate hazelnut biscuits
B
~ Duck liver parfait with red onion marmalade
~ Lamb loin fillet in a Provençal herb crust
~ Orange ricotta cake with orange curd crème fraiche
~ Tea/coffee, chocolate truffles
C
~ Onion & thyme tartlet, roasted red peppers, rocket salad
~ Venison steak marinaded in red wine, port and juniper berries
~ Ile flottante
~ Tea/coffee, finger fruit, green tea meringues
D
~ Beetroot and red lentil soup with coriander
~ Pork in milk with garlic and sage
~ Tarte tatine
~ Tea/coffee, chocolate macaroons
COMING SOON: Look out for upcoming themed evenings with cuisine from around the world. Thai, Moroccan, Indian, Italian and more are planned…