Dimanche

Menu du Jour

Breakfast

Organic porridge with cherry compote and double cream

Lunch

Moroccan couscous with butternut squash, carrots, onion and aubergine

Dinner

Roasted rosemary & sea salt potatoes, red pepper, butternut squash, broad beans,

French beans, peas in their pods, carrots, herbs, onion and aubergine

Dessert

Fresh trifle made with blackberries, blueberries, crème de cassis, double cream,
homemade Devon vanilla custard and whipped cream

Vendredi

Menu du Jour

Breakfast

Organic porridge served with fresh blueberries & strawberries

Lunch

Tabbouleh with tomato & cucumber, fused with fresh mint, parsely & corriander
and served with a leafy side salad and balsamic vinegar glaze

Dinner

Swiss onion tart, served with baby new potatoes and a mixed leaf salad with balsamic dressing

Dessert

Medley of fresh canteloupe melon, strawberries, blueberries and raspberries

served with whipped cassis cream and fresh mint