ALLERGIES :

 

PLEASE, for your safety and enjoyment  we need to know in advance of any food allergies or intolerances in your party. 

 

If notified, we can provide  appropriate menu suggestions for your advance perusal and confirmation or adjustment.

 

Any specialist dietary items you request or which are required  are not necessarily widely available  at very short but can usually be sourced with sufficient notice.

WHEN & WHERE you dine is your choice-

  •  in the Dining Room - for up to 20 people seated at one enormous table

  • in the Library (up to 8 people seated)

  • on the Terrace, weather permitting

  • summer barbeques or meals can be taken in the grounds 

  • Trayed meals or Picnics can be taken into the grounds

  • "Breakfast to go" can be prepared for those in a hurry to catch flights,  ferries, or all the action  at Le Mans etc.

Timing is flexible to suit your plans and will be agreed in advance.

BREAKFAST SUGGESTIONS:

 

CONTINENTAL BREAKFAST

Fruit juice

Selection of cereals

Yogurt

Seasonal fresh fruit

Freshly baked Pastries

(Croissants, Pain Chocolate, Brioche etc)

 

Selection of Homemade Breads

 

Homemade Conserves, Local Honey

Selection of Ham and Cheese

Tea, Coffee or Hot Chocolate

 

COOKED BREAKFAST (Examples)

Ricotta Hotcakes

(with poached egg, bacon and maple syrup or your choice of seasonal fresh fruit, maple syrup and/or  crème fraiche)

 

Breakfast Bap 

(Bacon or sausage, egg, cheese and tomato in a  bap)

 

Breakfast Croque

(Grilled sandwich of smoked salmon slices, creme fraiche, nutmeg and dill, topped  with a poached egg )

 

Full English

(Bacon, Sausage, egg, mushroom,  grilled tomato)

 MEAL SUGGESTIONS:

 

BUFFET (example)

Richeleau Pie with Pistachio

Salmon Poached in Lemon, Dill, White Wine 

Cold Herbed Roast Pork 

Slow Roast Garlic infused Leg of Lamb 

Terrine of Chicken, Bacon and Boudin Blanc

Serrano Ham 

Asparagus and Red Pepper Tart 

Pasta Salad with Garlic Sausage and Apple 

Marinaded Roast Aubergines

Minted Couscous with Roasted  Vegetables

New Potatoes with Olive Oil and Parsley

Trio of Tomatoes, Basil and Mozzarella 

Mushrooms a la Greque 

French Bean, Mange Toute , Hazelnut and Orange salad 

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Chocolate Roulade 

Fruit Tart 

Fresh fruit 

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Cheese Platter

 

 

 PLATED MEAL (example)

 

House Aperitif  & canapes

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Salmon Tartare, with Dressed Avocado and Black Olives 

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Filo parcel of quail breast, foie gras & apple,

Maderia jus

Butter glazed Carrots scented with Orange and Corriander

Char roasted Cauliflower

Glazed French Beans and  Mange Toute

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Dessert Selection Tasting plate 

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 Platter of French cheeses 

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Coffee / Tissane &  Petit Fours

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