Onsite Dining

We typically serve all our lunches family style generally with a protein accompanied by many seasonal salads.

Our dinners are more formal and plated they are very much market led.

All our mains are accompanied with seasonal vegetables and a starch so potatoes, butter beans polenta etc, which are shared family style down the table.

We have listed a selection of dishes we have been making this summer. We will of course be happy to work to your requests.

SAMPLE MENUS

A buffet presentation of:

Artisan Viennoiserie Selection:

Croissant, Pain au Chocolat, Brioche au Sucre; Pain au Raisin

Artisan Boulangerie:

Baguettes, Campagne Noix, Campagne des Olives, Complet,
Nordique, Pain du levain

Local Jams, Jellies, Confitures, and Lavender Honey

Sliced seasonal fresh Fruits and Berries (in season)

Artisan & Greek Yogurts

Daily Charcuterie of Meats

Selection of French Cheese:
Brie de Meaux, Comte, Chevre fraiche

Bircher Muesli: lemon & poppy seed, apple & cinnamon, carrot & ginger

Homemade granola, with roasted nuts and seed,

Granola & fruit compote

Medjool dates, and Earl grey soaked prunes

As well as a plated breakfast dish per day for the following:

Fresh Avocado on Sourdough:

Roast cherry tomato & garlic, Roast/ fried Mushroom on with/ without Hollandaise Sauce, Ham or smoked salmon on sourdough

Grange Neuve Rosemary & Emmenthal Cheese Omelet

Baked Eggs “Cocotte” with Bacon, Herbs and Cheese

Ham & Cheese Crepes

Pancakes, seasonal fruit or lemon and ricotta

Waffles with cinnamon, maple syrup & crème fraiche

Pain Perdu with Maple Honey

*Any can be served with eggs of your choice, poached, boiled, fried, scrambled etc

Breakfast