Last updated 17 October, 2008
Menus
Menus vary according to the season and what’s available locally or growing in the garden. All meals are freshly prepared by Richard, a professional chef. To whet your appetite, here are a few examples of meals we’ve served over the last twelve months:
Hot sausage salad
Veal escalope wrapped around mozzarella cheese, pancetta and basil
Cheese board
Strawberry cream tart
Melon cup with framboise liqueur
Pork fillet ‘en croute, served with a mild mustard sauce
Cheese board
Passion fruit roulade
Watercress soup
Duck breast served with a cherry sauce
Cheese board
Pineapple meringue tart
Pan fried red mullet with walnut vinegar
Lamb boulangère
Cheese board
Raspberry and praline mousse
