This Seasons Menu

Fresh and local..

All the dishes that we produce use fresh local produce, offering heart warming and delicious meals.

 

Vegetarian options are available please contact Alistair for more information.

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Confit of Duck Leg

 

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Baked Salmon Steaks

 

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Summer Pudding

 

 

a warm welcome awaits...

....we are sure that after a long journey to reach your holiday home the first thing you will want to do is unpack and settle in so let us help you relax on your first evening by taking care of your meal by having supper ready for you on arrival.

We can cater for parties of 6 people upwards.

contact Alistair Davidson

 

 

to complement...

we also offer 'rural retreat mobile massage' for women only, in your accommodation at a time to suit you. For details contact Hazel Davidson, a qualified masseuse on:

Calling from UK - 003 356 367 4762 landline

Calling from UK - 07748 383 023 mobile

 

 
 


Choice of starters

French country vegetable soup with pistou
 
   Tomato galette  puff pastry sundried tomato puree sliced tomatoes crust topping and salad
 
   Foie Gras terrine with salad garnish  & brioche toast

 

Choice of main courses:

Braised beef Burgundy style, red wine, onions, mushrooms and smoked bacon Buttered noodles and braised red cabbage

Confit of duck leg , sliced potatoes braised in garlic flavoured cream, buttered French green beans

Baked salmon steaks with cherry tomatoes, olives,  Fennel and puree potatoes

Sauté of chicken,  hunters style white wine tomatoes, mushrooms and tarragon, braised rice and wilted spinach

Spicy braised lamb shank, Ratatouille and olive mash

Breaded Pork Scallop served with spaghetti Naples style
 
Homemade Pizzas

 

Choice of puddings:

Normandy style apple flan with crème fraiche

Turkish style caramelised oranges

Baked Norwegian cream pudding

Summer Pudding 
  
A selection of local cheeses with artisan bread
      
We can also provide local wines and water for your table

 

Vegetarian options:

We are very happy to provide alternative vegetarian course,

Please contact Alistair with your requirements