DINING
TO START
Monkfish Bouillabaisse with Rouille and Croutons
Smoked Salmon with Dill on Potato Pancake, Curly Lettuce and Lemon
Baby Gem Lettuce, Poached Egg, Grilled Smoked Salmon and Chive Salad
Asparagus with Sun Dried Tomatoes, Aged Parmesan and Baby Leaf Salad
Heritage Beetroot with Goats Cheese, Rocket and Cider Dressing
Grilled Halloumi Cheese, Baked Portaballa Mushroom and Asparagus with Red Pepper Dressing
Roast Chestnut and Turk Squash Risotto with Seared Vine Tomatoes and Basil Drizzle
Italian Antipasto with Artisan Breads
Baked Crottin with Honey Glazed Figs and Toasted Almonds
Smoked Chicken Breast on Celeriac Remoulade with Micro Cress
Chicken Liver Parfait with Brioche Toast and Cherry Jelly
New York Crab Cakes with Zingy Salsa
Marinated Seafood Salad with Aioli
Grilled Hot Smoked Salmon with English Apples, Somerset Cider and Pea Tomatoes
Pork Terrine, Red Onion Marmalade, and Balsamic Pepper
Goats Cheese Curd with Black Truffle and Beetroot Crème Fraiche
Red Pepper and Cheddar Tartlet with Seasonal salad and White Balsamic Syrup Dressing
Melon Salad with Parma Ham and Figs
Smoked Chicken, Avocado and Pressed Tomato Salad
Truffled Leek Soup with Thyme
Gravaad Lax with Sweet Mustard, Crispy Endive and Baby Capers
Smoked Halibut, Blue Swimmer Crab and Pickled Vegetables with Melba Toast
Crayfish and Crab Cake with Smoked Pepper Salsa and Creme Fraiche
Dressed, Slow Cooked Salmon with Asparagus, Quails Egg and Cos Lettuce and Chives
Retro King Prawn Cocktail in a Martini Glass with Brandy and Cocktail Sauce
Beetroot Gravaad Lax, Sour Cream and Capers
Wild Mushroom Terrine with Truffle Oil and Yellow Peppers
Yellow Fin Tuna with Marinated Beans, Anchovy, Olives, Blush Tomato and Extra Virgin Spanish Olive Oil
MAIN COURSE
Roast Turkey Breast, Baby Chipolatas, Thyme Roast Potatoes, Glazed Carrots, Parsnip Puree, and Fresh Sprouts with Chestnuts and Cranberry Sauce
Venison Loin with a Little Venison and Blackberry Pie and Red Wine
Veal Steak with Gremolata
Roast Scottish Beef Fillet, with Crispy Blade Steak and Foie Gras
Roast Cornfed Chicken with Lemon, Thyme on a Sage and Onion Potato Cake with Seasonal Vegetables
Roast Kentish Lamb with Homemade Mint Sauce and Redcurrant Compote
Guinea Fowl with Lardons, Baby Onions, and White Wine
Roast Cod Loin on Roast Tomatoes, Pea Puree and Cheddar Mash
Crispy Confit Duck Leg with Coconut Curry and Pea Aubergines
Braised Shoulder of Lamb with Port and Redcurrants
Free Range Chicken Stuffed with Mozzarella, Basil and Pine Kernels served on Wild Mushroom Risotto
Braised Beef in Borolo with Bacon Crisp, and Roast Garlic Mash
Chicken Ballotine Stuffed with Manchego, Sun Dried Tomato and Oregano , Wrapped in Prosciutto
Seared Yellow Fin Tuna on Chilli and Lime Vermicelli
Four Hour Lamb Shank with Rich Madeira Sauce
Sticky Pork Fillet with Hokkien Noodles and Vegetable Strips
Magret Duck Breast with Braised Red Cabbage Redcurrants and Vanilla Mash
Braised Lamb Neck with Root Vegetable Broth with Kidneys
Sea Bass with Samphire and Lemon Beurre Blanc
Soused Mackerel in Chardonnay with Mussels and Fennel
Roast Pheasant Breast with Confit Leg and Madeira
Rack of Welsh Lamb with Parsley, Lemon and Garlic Crust
Roast Aubergine Rolls with Tomato and Courgette
Lentil Donuts with Black Mustard Seeds, Yoghurt, Cucumber and Mint
Wild Mushroom Risotto with Chestnuts and Tarragon
Yellow Butternut Squash and Chic Pea Curry with Red Peppers
Gnocchi with Silverbeet Roast Squash and Beetroot Pesto
Grilled Portabella Mushrooms Stuffed With Spinach in Puff Pastry Net
Baked Aubergine with Vegetarian Bolognaise, Provolone and Roast Tomato
Risotto Rice Balls with Roast Tomato Sauce
SOMETHING SWEET
Baked Pavlova with Chantilly Cream, Passion Fruit and Raspberries
Rhubarb Crème Brulee with Custard Shortbread
Mango and Lime Flummery
Cooked Italian Cream with Raspberries and Oranges
Apricot Zabaglione Sundae
Blackberry Trifle
Grilled Pantone with Mascarpone and Amaretto
Spiced Wine Jelly with Grilled Figs and Cardamom Pod
Pear and White Chocolate Parfait with Dark Chocolate Sauce
Cinnamon and Apple Struzel with Creme Anglaise
Banoffee Cheesecake
Chocolate and Orange Cream with Wafer Biscuit
Cherry and Almond Roulade
Almond Tart with Armagnac Mascarpone
Baileys Mousse with Orange Candy
Steamed Lemon Soufflé Pudding with Yuzu Infused Anglaise
Tart au Citron with Mascarpone Cream and Raspberries
Strawberry Assiette - Strawberry Shortcake, Shot of Strawberry Bavarois and Chocolate Dipped Strawberries
Chocolate Tart with Crème Fraiche and Hazelnuts
White Chocolate and Raspberry Cheesecake
Lemon Mousse with Rhubarb and Orange Compote with Mint
CHEESE
We can offer a wide range of English and Continental Cheeses . We also happy to provide Neils Yard Cheeses if you are after something really special. Our Cheeses are served with Artisan Biscuits, Candied and Fresh Seasonal Fruits, Celery, Membrillo and Chutneys