Mousse of gray cheese
with chutney of Williams pear and mustardberries
Wild garlic cream soup with croûtons of farmer bread
Tagliolini of spelt wholemeal
with venison ragout and blueberry
Sorbet of elderberry in brittle wafer
Loin of pork on stewed Savoy and potatoes in baked foil
Apple fritters with vanilla sauce
Our Chef:
