Every month a new four course menu consisting of the specialties of the chef!
Lamb sweetbread with fig compote and a salad of
rocket, watercress, tarragon and radish
Wild pigeon breast, edible mushrooms and quail egg,
topped with a game broth
Wild duck fillet served with a forest fruit sauce and truffle-potato gratin
Homemade cheesecake with rhubarb and chestnut, served with mixed spice ice cream
Price: 39.00 p.p.