We have two menus, a Modern and Traditional menu.  Please see below our menu from last winter, as an example of the quality of food we provide.

Menus are sent out prior to arrival to allow you to choose your food at leisure, prior to arrival.  We steer clear of the set menu formula.  You can also choose your wine (red or white) prior to arrival and we offer the option to buy more to top up supplies. 

The fact you can choose your food prior to arrival and the colour of your wine, is a vast improvement on the traditional approach. 

Modern
Starter	Main	Pudding	Vegetarian
Asparagus, roasted parma ham, fried quails eggs, tomato concasse and sherry vinegar	Poached duck breast with Swiss chard, fondant potato, carrots and a red-currant jus	Chestnut tart with a chocolate-brandy sauce & mascarpone	Stuffed courgette with fondant potato, carrots and a red-currant jus
Prawn and vegetable rice paper rolls with a grapefruit, peanut & herb salad	Honey, ginger & soy fillet of pork with Asian vegetables & coconut rice	Sesame and lychee Mille Feuille with a star anise & pear soup	Honey and ginger vegetable skewers with coconut rice
Wasabi and crispy vegetable nori omelette rolls with pickled ginger & soy sauce	Seared salmon teriyaki on a crispy noodle cake and shitake-miso broth	Japanese sweet coconut rice balls with a jasmine tea sauce	Tofu & egg noodles in a shitake-miso broth
Pan-fried scallops with a curried cauliflower puree, garam marsala caramel and a grape & mint sauce	Chicken Madras with pilau rice and toasted almonds served with chutneys & popadoms	Cardamon infused chocolate mousse with an apricot biscuit	Potato, aubergine and chickpea Madras with pilau rice & toasted almonds served with chutneys & poppadoms
Moroccan dips served with griddled flat bread	Lamb and apricot tagine served with coriander cous cous and a chickpea & mint salad	Baklava with a persimon, herb & pommegranate salad	Vegetable and apricot tagine served with coriander cous cous and a chickpea & mint salad
Traditional
Starter	Main	Pudding	Vegetarian
Roasted pumpkin and sage risotto Prosciutto wrapped	Chicken breasts stuffed with ricotta & spinach, with saute potatoes, beans and a white onion puree	Seasonal fruit crumble tart with vanilla bean ice-cream	Aubergine canelloni with ricotta & spinach, with saute potatoes, French beans and a white onion puree
Celeriac soup with truffle oil and girolle mushroom sandwiches	Fish Pie with a gremolata crust, broccoli and vine tomatoes	Apple pithivier with a calvados caramel sauce and crème fraiche	Leek, mushroom and onion pie with a gremolata crust, broccoli & vine tomatoes
Warm Puy lentil salad with roasted red onion, a soft poached egg and crispy bacon	Fillet steak with creamy horseraddish mash, roasted root vegetable dice and red wine jus	Brioche and butter pudding with an orange vanilla custard	Stuffed mushrooms with creamy horseraddish mash and red wine jus served with roasted root vegetables
Traditional fish cakes with fresh tartare sauce and a fennel salad	Pork medallions with petit pois a la française, crushed new potatoes and a cider & tarragon sauce Myrtille and strawberry	Eton Mess with chocolate covered strawberries	Root vegetable & savoy cabbage parcel with petit pois a la Française, crushed new potatoes and a cider & tarragon sauce
Foie gras mousse (or courgette pate) with port jelly, onion confit & melba toast	Family style Cottage Pie with French beans	Traditional Tiramisu with a coffee chocolate crisp	Vegetable pie with a mashed potato crust and French beans

Within the price of your scatered meals, you get half a bottle of wine per person per night.  We serve Chateau de Sours wine, both white and red, details below: 

Chateau de Sours Red 2003

This wine is from the hottest summer on record in Bordeaux since 1893, which produced very ripe, concentrated grapes. It is almost New World in character and very forward, showing intense blackcurrant, cassis and wild berry fruit flavours.  A stunning blend of 80% old Merlot and 20% Cabernet Sauvignon.

Chateau de Sours White 2004

A classic Bordeaux blend of 50% Sauvignon Blanc and Semillon, aged in oak for 9 months. This wine has an excellent colour, with tantalising aromas of honeysuckle and crisp mineral flavours. It is dry, rich and has a nice balance and acidity. It goes very well with light meats and fish.