If you have special dietary needs please let us know when booking. Vegetarian, vegan, wheat intolerant etc.

A childrens menu is also available. Childrens meals are served at 6pm.

On booking please choose from one of the following sample menus,
weeks 1 or week 2.

Week 1 Menu

Saturday

Amuse Bouche - Small tart of confit of duck with orange and raisin.

Starter - Tartare of marinated salmon with crispy gamba and a dill cream fraiche.

Main - Oven baked rack of lamb with filled courgette and truffle jus served with rozeval potayoes.

Desert - Oriental parfait served with a coffee-amaretto granite.

Sunday

Amuse Bouche - Fresh olive tapenade.

Starter - Fried goatcheese with a rasperry coulis.

Main - Tagliatelli with carpaccio of beef, pesto, sundried tomatoes and parmesan shavings.

Desert - Figs with sweet goats cheese and chocolate-wine syrup.

Monday

Amuse Bouche - Glace apples with black sausage.

Starter - Marinated Thai-duck salad.

Main - Traditional French "Hot Stone" with a selection of sauces.

Desert - Blood orange and mint mousse.

Tuesday

Chalet night off.

Wednesday

Amuse Bouche - Snails provencale.

Starter - French onion soup with local cheese and leffe.

Main - Mediteranian stew served with risotto and fresh herbs.

Desert - Strawberry sorbet with red vodka and fresh mint.

Thursday

Amuse Bouche - Pate campagnarde on nut bread toast.

Starter - Blue cheese salad with pear and wanuts.

Main - Brochetta of chicken with stir fried vegetables in a curry sauce with basmati rice.

Desert - Banana flambe with amaretto and vanilla ice cream.

Friday

Amuse Bouche - Italian brochetta.

Starter - Vol au vent with chicken and mushrooms.

Main - Rumpsteak, mixed veg, bearnaise sauce and a light cheese and potato puree.

Desert - Creme brulee with gingerbread ice cream.

Week 2 Menu

Saturday

Starter - Smoked duck with bacon and crouton salad.

Main - Chicken cooked in green pepper sauce served with rice and spinach flan.

Desert - Crème brulee.

Sunday

Starter - Potted salmon and fresh cheese served with toast and mesclun salad.

Main - Roasted beef in yellow pepper coulis served with courgettes and potatoes sautés.

Desert - Cheese cake.

Monday

Starter - Mini sheppards pie of foie gras and roquette salad.

Main - Pork filet mignon in Madera wine sauce served with green beans and potatoe gratin.

Local cheese plater.

Tuesday

Chalet night off.

Wednesday

Starter - Yellow pepper soup.

Main - Cod and new potatoes in white sauce served with broccolis.

Desert - Roasted pears with pistachio.

Thursday

Starter - Caesar salad.

Main - Slow cooked lamb with mint sauce, peas and sweet potatoes mash

Desert - Home made chocolate cake and vanilla ice cream.

Friday

Starter - Courgettes and beaufort cheese gratin.

Main - Meridional beef stew served with pasta and vegetables chips.

Desert - Local cheese plater.