Easter blossoms, church going and festivities ...

Menu:
Starters and appetisers
spicy beetroot blinis
Lightly poached green and white asparagus
fresh organic turpips
Italian plum tomatoes with basil
homemade mustard and balsamic mayonnaise
sour cream

Main course
Roast lamb
new potatoes
broad beans
gravy
Cardomon, pistacho and turnip greens fritata - the vegetarian option

Cheeses
Bleu de Termignon
Stilton
Laguiole
brie à l'ail de l'ours

desert
chocolate mousse
strawberries in cointreau and passion fruit

Coffee - much needed!
find our wine here!