Sample menus

Tarte tatin of Caramelised Red Onions served with a roquette salad

Oven roasted Sea Bass with basil oil and lemon served on a bed of baby new potatoes and summer vegetables

Cheese plate of Roquefort, Beaufort and Reblochon

Crème Brulee served with fresh strawberries

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A selection of char-grilled vegetable anti pasti, Serrano ham and sage focaccia

Char-grilled boneless Leg of Lamb studded with garlic and rosemary served with a Moroccan style couscous salad, haricot, tomato and radicchio salad with basil and mint vinaigrette.

Cheese platter of local goats cheese and fresh figs

Roast Apricots and Peaches in Amaretto liqueur

Vegetarian menu

Warm goat's cheese, caramelised pears and mixed leaf salad

Lentil, red onion and rice stuffed red peppers served with seasoned yoghurt

Cheese platter of Saint Felician and Bleu de Sassenage

Chocolate and raspberry roulade