Table d’Hôte

This is a very traditional French way of eating, associated with chambres d’hôte. Laws governing these meals are quite strict, and are intended to differentiate the table d’hôte from a restaurant.


All guests eating must all be sleeping overnight in the chambres d’hôte; all guests must eat the same menu ; and all guests must eat together at the same table.


We offer a table d’hôte to our guests, strictly subject to availability and with 24 hours’ notice.


Over the next few pages are some examples of the food we will be serving this summer.
Please ask us for the menu that is being served, and let us know any dietary requirements you may have. We will do our best to accommodate you.


Our set dinner menu is €25 per person, and will include an aperitif, a starter, main course and dessert. If you would prefer a lighter meal, we offer a starter and main, or main and dessert for €20 (with aperitif)

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Spring Summer Menu

Please select from the following proposed dishes:


STARTERS
(Please note all guests must share the same menu)

Caprese Salad


A selection of tomatoes, basil (both grown in our garden if available) and mozarella

Beetroot Carpaccio & Feta 


Raw beetroot carpaccio, marinated in red wine vinegar with a selection of crudités and feta


Goats Cheese & Tomato Pannier


Goat’s cheese & tomatoes on a puff pastry base, with a rocket salad

Sharing Board


A charcuterie and cheese ensemble for the table to share
(vegetarian option available)

MAIN COURSE
(Please note all guests must share the same menu)

Roast Corn Fed Chicken 


Roasted chicken cooked with white wine, lemon & herbs, and accompanied with baby new potatoes and a green salad

Confit de Canard à la Maison


Roasted leg of duck, on a bed of puréed potatoes, and haricots verts. Served with either bitter orange, garden plum or strawberry & raspberry sauce (all gluten-free). We offer, as a alternative, a slice of nut roast in place of the duck

Roasted Tomatoes, Chorizo & Mozzarella Linguini


Tomatoes roasted in olive oil & smoked paprika mixed with mozzarella and chorizo, served on a bed of linguini. This can also be made without the chorizo, and with gluten-free pasta

Sweet Potato & Peanut Bake  


Slices of sweet potato, baked in a tomato, ginger and peanut sauce.

Salmon & Fennel Bake  
Seared fresh Atlantic salmon is baked on a bed of chilli-roasted new potatoes, courgettes, cherry tomatoes & fennel. As an alternative, why not swap the salmon for Portobello mushroom , stuffed with tahini, sun-dried tomatoes, and pine nuts.

DESSERT
(Please not all guests must share the same menu)

Marion’s Mini Summer Pavlova


Home baked, served with seasonal fruit and whipped mascarpone cream. Please ask for details

Chocolate Fondant
 Home baked, served with sliced oranges infused with Cointreau & drizzled with crème fraiche

Tipsy Tart


Invented by a South African lady named Zita this delicious tart is a combination of peaches, dates, walnuts and coconut with a generous glug of brandy, this wont leave you tipsy, but will leave you wanting more.

Homemade Ice Cream
 

Summer freshness in an ice cream!

Cheese Board


A selection of local and national cheeses, served with bread, crackers and Maison Murier Figgin’ Ginger chutney

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