Below you'll find our chef free menu which we're happy to adjust to your tastes and dietary needs

V = Vegetarian main course alternative, our starters can be adapted to suit vegetarian needs.

K = Kids under 12, main course alternative

 

SUNDAY

Spiced pumpkin and gingerbread soup with natural yoghurt and toasted pumpkin seeds

Roast free-range chicken with Alpine herbs, roasted potatoes, glazed carrots and petit pois a la Francaise and a rich red wine gravy

Crispy wild mushroom and braised white cabbage pancakes V

Roast chicken with rich gravy, roast potatoes, garden peas and glazed carrots K

Chocolate buckwheat gateau with salted caramel and chocolate cream

 

MONDAY

 Traditional French onion soup with Gruyère croutons

Slow cooked beef Bourguignon with gratin dauphinoise,  buttery garlic green beans and red cabbage slaw

Root vegetable Bourguignon with gratin dauphinoise V

Beef lasagne with a comté cheese bechamel and garlic green beans K

Warm apple cake with cinnamon crème fraiche

 

TUESDAY

Savoyard frisée salad with toasted walnuts, grated carrot, mountain cheese, and a soy, maple and mustard vinaigrette

Honey mustard roast pork shoulder, with tarragon cream sauce, pearl barley, and seasonal buttered vegetables

Roasted squash with smoked almonds, pearl barley and fresh herbs V

Honey-roasted pork meat balls with buttery pearl barley and seasonal vegetables K

Chocolate truffle tart

 

WEDNESDAY

No catering service​

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THURSDAY 

Rich tomato and basil soup with crunchy herb croutons

Turkey schnitzel topped with comté cheese and pickled red onions, served with hassleback potatoes, black pepper sauce, cucumber salad with fresh dill and maple glazed corn on the cob

Cauliflower schnitzel topped with comté cheese and pickled red onions V

Homemade crispy turkey schnitzel, with Hassleback potatoes, sour cream dressing, sweetcorn and crunchy cucumber salad K

Baked ricotta cheesecake

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FRIDAY

Baked goats cheese parcels with a cruchy tomato, cucumber, radish and mixed leaf salad

Oven-baked salmon with a creamy leek sauce, topped with a lemon herb crumb, roast cherry tomatoes, quinoa and a crunchy broccoli salad

Roasted aubergine with Satay sauce and fresh coriander V

Salmon fish cakes with a lemon crumb with mashed potato and tenderstem broccoli K

Stcky toffee pudding with vanilla cream

 

SATURDAY

Lemon grass, lime and ginger marinated prawns with a fennel and Chinese cabbage salad

Coconut and lime chicken curry with fragrant basmati rice and stir-fried vegetables finished with black sesame

Creamy coconut, sweet potato and lime curry with fragrant basmati rice V

Lemon roasted chicken breast with fragrant basmati rice and buttered vegetables K

Classic pavlova with chantilly and berries​

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