Spring/summer:

• Salad of mesclun with figs, warm goat cheese and chestnut honey
• World's best salad dressing
• Oven roasted olive oil asparagus
• Home made ravioli stuffed with our own ricotta, fresh herbs and spring vegetables
• Ciabatta bread made with our own wild yeast starter
• Roast Chicken glazed with local honey and sprinkled with lavender flowers and rose petal syrup
• Rolled and stuffed leg of lamb with Rhubarb
• Duck breasts with violets and pomegranate molasses
• Gratin of new potatoes with truffle oil and local sheep cheese
• Wild Strawberries and home made crème fraiche
• Roulage Leontine (Chocolate soufflé rolled with whipped cream)
• Chocolate Toasted Walnut Torte with Ricotta Cream
• Polenta Cake with Lemon

  Autumn:

  • Candied nuts with Indian spices
  • Home cured olives with lemon and orange zest
  • Wedding pasta with pumpkin and amoretti crumbs
  • Local thick-cut pork chops stuffed with local apples
  • Caramelized cauliflower
  • Potato Galette
  • Morning sausage from scratch
  • Delicata squash soup with aromatics
  • Wood-fired pizza with autumn vegetables
  • Polenta with fresh chanterelles and apricots
  • Fresh pasta with apple sausages and kale
  • Olive oil-poached yellowfin tuna
  • Golden Fall Raspberry Tart, grill style
  • Pierre's Flourless Chocolate Almond Cake