Please reserve your table d’hote dinner when making your reservation.
Polly describes her cooking as country style with a mixture from the best of French and English.
Sample Menu
Course Country Pate Served on a bed of rocket with freshly baked bread and fig jam
•
Homegrown, free range
Guinea Fowl served with locally sourced vegetables
and potatoes
•
Fine French Cheese and
mixed salad
•
Individual Tarte-Tatin with creme fraiche
Course Country Pate Served on a bed of rocket with freshly baked bread and fig jam
•
Homegrown, free range
Guinea Fowl served with locally sourced vegetables
and potatoes
•
Fine French Cheese and
mixed salad
•
Individual Tarte-Tatin with creme fraiche
“The best tarte-tatin ever” says Anthony, Tory, Tilly and Florence from London