MENU
Extras charges will be applied for the dishes chosen from the menu (breakfast included)
This menu is an example, it is possible that it will not be exactly the same throughout the year depending on the seasons and available ingredients
This menu is an example, it is possible that it will not be exactly the same throughout the year depending on the seasons and available ingredients
Breakfast
Omelette
Plain & Simple Egg White Omelette Toppings : Cheese, Garden Herbs, Ham, smoked salmon Eggs Your Way Fried, Scrambled, Poached, boiled... Accompaniments: Truffle (seasonal), Comte soldiers, smoked salmon Pancakes or Crepes Plain & Simple Toppings: Sugar, Lemon, Maple syrup, Nutella Cheese board Selection of cheeses (local and national) Meat board Selection of charcuteries, cured and cooked meats Seasonal fruit salad Served with yoghurt and/or cinnamon sugar Scottish Porridge Toppings: Sultanas, Banana, local honey Lunch
Tomatoes and Mozarella
Served with salad, bread and dressing Melon and Ham Served with salad, bread and dressing Ceasar Salad Served with bread and dressing Greek Style Salad Served with bread and dressing |
Appetizers & Snacks
Cheese or Meat platter
Great for sharing, served with olives, home made chutney and bread Tapenade toasts Home made olive, sundried tomatoes and aubergine tapenades served with bread and local olive oil Stuffed olives and nuts Served with bread Dinner
From three to seven courses, all dinner menus are fixed but created to consider all requests and requirements you may have (vegetarian, allergies, fancies!)
Example Menu from 31st October 2015 (6 guests) Amuse Bouche Pulled wild boar with a BBQ Boar jus served on puff pastry circles Starter Banne Pumpkin veloute with confit chicken wings and amaretto poached apples Main Course Slow braised pork in raspberry cider, roasted potatoes, green cauliflower and roasted root veg (parsnip, yellow and orange carrots) served with a cider sauce. Cheese plate Cevennes goats cheese 3 different ages, served with a home made onion chutney Desert White chocolate panna cotta with fruits of the Banne forest served with a champagne granite |
