Home-cured Gravadlax, served with dill sauce and home-made granary bread

 

Tender, pink best ends of lamb, served with mint jelly

 

Cheese board

 

Home made rhubarb & orange ice-cream, with red garden berries

 

 

 

Fresh asparagus soup and herby croutons

 

Limousin rib of beef served with Yorkshire puddings

 

Cheese board

 

Banoffee pie

 

 

 

Boursin & tomato tartlets and a fresh green leaf salad

 

Succulent roast wild boar served with quince jelly

 

Cheese board

 

Queen of puddings

 

 

 

Duck & truffle terrine en croute

 

Platter of mixed fish & seafood

 

Cheese board

 

Crepes normandes - pancakes stuffed with apple cooked in calvados