Lady of The Grapes Menu

3 different kind of breads with Normand crystal salt butter.

Escargot de bourgogne, king oyster and mousseron mushrooms, wild garlic

Homemade mini pommes dauphine: Crispy puffs made with potatoes and savoury choux pastry. Served with béarnaise style mayonnaise.

with salted butter, crostini and pickled shallots

With caramelised onion, hazelnuts and rosemary. Served with baguette

Beef onglet, and black garlic aioli, Crispy Kale, kohlrabi pickle.

garlic butter, fresh peas, parsley velouté

Beef fillet and veal bone barrow from Stokes Marsh Farm (Wiltshire), smoked egg yolk, Isle of Wight cherry tomatoes, sourdough bread.

French mild chorizo from Savoie in France

Cured and smoked duck breast from France.

Cured and smoked ham from Sardinia.

Pure pork dried sausage with piment d'Espelette, a mild pepper from basque county in France

Duck and pork cured sausage from France.

Form Beal's Farm, England

Jambon Blanc is a French classic made in UK! It is a high flavoured, light-salted poached ham with a pink colour.

Pork saucisson with black, green and pink pepper. From France

Inspired by classic Italian finocchiona. It has a fresh fennel fragrance rounded out with a little red wine and garlic. Made in England!

Pork air-dried sausage with summer black truffle. From Modena, Italy.

Made from olive fed beef from Deli Farm in Cornwall.

Selection of Any 3 Charcuterie or Cheese served with bread baguette, fruits and condiments

Selection of Any 3 Charcuterie or Cheese served with bread baguette, fruits and condiments

Comte 30-36 months, is matured during three years and has a smooth and buttery texture with crispy milk “crystals”

Creamy soft cow cheese

French semisoft, washed rind cheese from the Auvergne region made from raw milk of Salers cows that feed on rich, volcanic pastures.

This tomme cheese is made with cows' milk in Alsace. It has the distinction of being coated with spring flowers after a maturing period of 4 months.

Creamy, white bloomy-rind cheese and UK's only raw milk farmhouse Brie made by Jonathan and Dulcie Crickmore in Bungay, Suffolk.

From the village Epoisse in Burgundy. Strong and smelly soft-paste cows-milk cheese. It has washed rind with Marc de Bourgogne.

A semi-hard cheese from is an Occitan-Basque region in France. This cheese is made from raw sheep's milk. Some says, Ossau-Iraty is one of the first cheeses ever made!

Brun de Noix is a raw cow’s milk cheese, semi hard, washed regularly with walnut liquor. Cheese from Loire in France.

Valençay is a cheese made in the Berry in central France. Valençay is made from raw goats-milk cheese. It has a blue-grey colour is made by the natural moulds and darkened with a dusting of charcoal. It has a fresh acidity and nutty taste.

Goat cheese log. Soft goats’ cheese with a bright white rind and a flaky texture. It has deep rich flavours which are tangy and earthy whilst maintaining a sweetness.

Sheep's cheese made with unpasteurised organic milk. It is aged at least 3 months and it is refined with grape must left over from the production of Cannonau wine, robust wine from Sardinia.

Mature Cheddar from unpasteurised cow's milk. It is nutty, spicy and peppery. It has a dry and hard texture that you would would expect from maturation.

is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from pasteurised cow's milk.

English blue cheese made from pasteurised cow's milk.

Selection of Any 3 Cheese or Charcuterie served with bread baguette, fruits and condiments

Selection of Any 3 Cheese or Charcuterie served with bread baguette, fruits and condiments

Callebaut chocolate cremeux, milk sorbet, hazelnut dentelles