Spring/Summer Menus

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Starter Options

• Cabecou and Prosciutto Toasts - Warm local goats cheese with Prosciutto on crisp toasts, served with poached pear, Dordogne walnuts, and a honey dressed salad.

• Courgette and Lemon Zest Soup - Light, summery courgette soup with a hint of lemon zest, topped with herb croutons and a drizzle of truffle oil.

• Citrus Salmon Tartare - Freshly diced salmon with citrus zest, shallots, and chives, served with a fennel and radish salad, yuzu dressing, and crispy nori crackers

• Sautéed Cepes with Truffle Oil Millefeuille - Creamy garlic and herb sautéed cepes mushrooms, served on a delicate puff pastry millefeuille, topped with a crisp Parmasan wafer, a drizzle of truffle oil, and finished with fresh parsley

• Marmande Tomato Gazpacho with Gambas - Chilled gazpacho made with local Marmande tomatoes, served with grilled gambas, diced cucumber, red pepper and pickled shallot. Drizzled with basil oil and topped with herby croutons.

• Beef Carpaccio with Rocket, Pistou & Capers - Thinly sliced aged beef tenderloin, dressed with bail pistou, capers, toasted pine nuts, and a rocket salad, finished with shavings of aged Comte and a drizzle of extra virgin olive oil.

• Seared Scallops with Pea Puree &  Crispy Pancetta - Pan- seared scallops served on a velvety pea pure, topped with crisp pancetta and a touch of lemon zest, finished with pea shoots and a drizzle of herb oil. (supplement)

• Salade Perigordine -  Foie gras toasts, smoked duck breast and warm duck gizzards with a salad of new potatoes, gem lettuce, Dordogne walnuts and walnut oil dressing.

• Pan Seared Foie Gras with Fig Compote & Brioche - Delicately seared foie gras served with a sweet and tangy fig compote, complemented by toasted brioche and a drizzle of aged balsamic reduction. (supplement)

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Main Course

• Seared Magret Duck Breast - Served medium-rare for optimal tenderness, accompanied by gratin dauphinoise, braised endive, fine haricot verts, and finished with a refined rosemary and red wine jus.

• Hake Fillet on a Bed of Provencal Lentils with a Citrus Beurre Blanc - Golden roasted filet of hake, set atop a ragout of provencal lentils infused with heirloom tomatoes, fennel, and aromatic herbs. Accented with a velvety citrus beurre blanc and a touch of micro greens for a refined, balanced plate.

• Pancetta - Wrapped Chicken with Lemon Herb Risotto - A succulent chicken breast wrapped in crispy pancetta, served with a creamy lemon and herb risotto, and topped with a fresh rocket garnish for a burst of flavour

• Veal Escalope with Celeriac Puree, Baked Shallot, Seasonal Greens, and Mushroom Duxelles - A tender pan-seared veal escalope, complemented by smooth celeriac puree, baked shallot, vibrant seasonal greens and finished with fragrant mushroom duxelles - finely chopped mushrooms cooked in butter, shallots and herbs for a rich earthy depth.

• Confit de Canard with Sarladaise Potatoes, Crisp Green Salad & Prune Armagnac Puree - Crisp slow cooked duck leg with thyme and orange zest, sliced potatoes sautéed in duck fat with garlic and parsley, frisee and mache salad with poached pear, pickled shallots and toasted hazelnuts. Finished with a cannele of prune and Armagnac puree

• Chicken Breast with Saffron Cream - Pan-roasted chicken breast served with a luxurious saffron-infused cream sauce,  accompanied by tender green vegetables and buttery pommes puree. Finished with a touch of fresh tarragon and a drizzle of lemon olive oil for balance.

• Seabass with Sauce Vierge, citrus Salad and Roasted Cauliflower -Pan fried seabass fillet served with a fresh sauce vierge of tomatoes, basil and lemon. Accompanied by a vibrant rocket and citrus salad and roasted cauliflower seasoned with garlic and lemon zest, garnished with fresh parsley.

• Roast Beef Tenderloin with Herb Sauce - A perfectly roasted beef tenderloin, finished with fresh thyme, rosemary, and dijon mustard. Accompanied by baby potatoes, green beans with toasted almonds, and slow cooked cherry tomato confit with baked  shallots. Drizzled with a vibrant herb sauce.

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Vegetarian alternatives

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Starters

Designed to ensure a similar culinary experience as meat/fish options. 

(please only choose the 'alternative' option otherwise a supplement may incur)

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• Beetroot & Cabecou- Roasted beetroot with creamy local goats cheese toasts, poached pear, Dordogne walnuts, and a honey dressed salad

• Avocado ad Mango Citrus Tartare - Diced avocado and ripe mango with a fennel and radish salad, light yuzu dressing, and crispy nori crackers 

• Marmande Tomato Gazpacho with Smoked Tofu - Fresh Marmande tomato gazpacho served with smoked tofu, diced cucumber, red pepper, pickled shallot, basil oil and herby croutons. 

• Heirloom Tomato Carpaccio with Mozzarella & Pistou - Thinly sliced heirloom tomatoes with fresh mozzarella, basil pistou, capers, toasted pine nuts, and rocket leaves, finished with a drizzle of olive oil

• Seared Halloumi with Pea Puree & Spiced Crispy Chickpeas - Grilled halloumi cheese served atop a velvety pea puree, topped with pea shoots & spiced crispy chickpeas for a savoury, crunchy finish & a hint of warmth

• Salad Perigordine - Warm spiced sweet potato (with paprika, cumin and a hint of maple), paired with new potatoes, soft-boiled egg, pickled shallots, toasted Dordogne walnuts and gem lettuce. Finished off with a walnut oil dressing and crisp croutons

• Almond Parfait (veggie foie gras) with Fig Compote and Brioche - Silken almond parfait delicately infused with white miso, shallot, and a hint of cognac, finished with truffle oil. Served with a house-made fig compote and toasted brioche.

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Main Course Vegetarian

Alternatives to replace ANY meat/fish, sides and accompaniments to remain the same

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• Wild Mushroom, Sweet Potato and Lentil Wellington - A delicate pastry filled with a medley of wild mushrooms, puy lentils and herbs. Finished with a red wine and shallot reduction. (works well as an alternative to the duck dishes)

• Leek and Gruyere Tart - A flakey puff pastry filled with tender leeks, fresh thyme and melted Gruyere cheese, set in a creamy egg custard for a rich flavour (perfect as an alternative to the hake)

• Herby Nut and Lentil Loaf - A flavourful blend of green lentils, quinoa, roasted butternut squash, and mixed nuts, infused with fresh herbs and bound by a rich tahini dressing. Baked to perfection and finishes with a subtle touch of paprika and maple syrup for added depth and warmth. (works as a substitute for all meat/fish options)

• Ratatouille Stack with Poached Egg, Herb Vinaigrette & Red Pepper Puree - A refined tower of roasted Provençal vegetables set over a silky roast pepper puree. Topped with a poached free range egg and finished with a vibrant herb vinaigrette and microgreens - a delicate balance of flavour, colour and elegance (a great substitute for beef tenderloin or veal escalope)

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Desserts

• Tarte au Citron -A delicate lemon tart served with a dollop of creme fraiche, fresh raspberries and a drizzle of vibrant raspberry coulis

• Individual Fruit Pavlova - Crisp meringue with a marshmallow soft canter, topped with summer berries, seasonal fruits, whipped Greek yoghurt and mascarpone with a swirl of fruit puree

• Mousse au Chocolat - A luxurious dark chocolate mousse, paired with home-made honeycomb and sprinkled with fragrant bee pollen from local bees.

• Citrus Cheesecake - A smooth citrus infused cheesecake on a spiced, buttery speculoos biscuit base, topped with apricot coulis, finished with fresh strawberries.

• Tarte au Pommes - Classic French apple tart with buttery pastry topped with a crunchy toasted hazelnut crumb served with a smooth creme anglaise

• Tarte au Chocolat - Decadent dark chocolate tart served with Merlot-poached pear infused with star anise and cinnamon, a drizzle of salted caramel, and a dollop of thick creme fraiche

• Vanilla Panna Cotta- A rich and creamy vanilla panna cotta, served with a refreshing strawberry and mint gazpacho. Paired with a delicate lavender shortbread. This dessert beautifully balances smooth, fruity, and floral in every bite.

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