A three course table d’hôte dinner is offered using produce from our organic kitchen garden wherever possible and so will reflect seasonal availability. All dishes are entirely home made.
The following is a sample menu.
Crab and paprika ravioli with lime sauce or
Beluga lentils with poached quail’s egg and balsamic dressing (V)
Herb crusted salmon fillet on salsify puree with celeriac mash and braised leeks or
Grilled polenta with wild mushroom sauce and roasted vegetables (V)
White chocolate parfait with ginger syrup and praline crumb (V)
Coffee, tea or herbal infusion
Vegan and/or gluten free meals can also be provided.