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 - Best Seller
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
Italian 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 Dust 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
Beetroot Cured Salmon with Vodka, Burnt Lemon
Smoked Halibut, Norfolk 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, Music Bread
Beetroot Gravaad Lax, Sour Cream and Capers
Wild Mushroom Terrine with Truffle Oil and Yellow Peppers
Tian of Cured and Smoked Salmon with Set Sour Cream and Avocado
MAIN COURSE
Spinach Stuffed Chicken Breast served on a Wild Mushroom Risotto
Venison Loin with a Little Venison and Blackberry Pie and Red Wine
12 hour Brisket of Beef with Sort Garlic Polenta and Cavolo Nero
Sous Vide Angus Beef Fillet, with Crispy Brisket Steak and Whisky Cream
Roast Corn-fed 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 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 Barolo with Bacon Crisp, and Roast Garlic Mash
Chicken Ballotine Stuffed with Manchego, Sun Dried Tomato and Oregano , Wrapped in Prosciutto
Seared Tuna on Chilli and Lime Vermicelli
Fresh Swordfish, Fried Green Tomatoes and Salsa Verde
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 (seasonal)
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
Butternut Squash and Chick Pea Curry with Red Peppers, Coriander, Braised Coconut Rice
Gnocchi with Silverbeet Roast Squash and Beetroot Pesto
Grilled Portabello 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
Our Biggest Seller - Dessert Trio
Lemon Posset, Berry Mess and Chocolate Brownie with Espresso Chocolate Sauce
Baked Pavlova with Chantilly Cream, Passion Fruit and Raspberries
Rhubarb Crème Brûlée with Custard Shortbread
Mango and Lime Flummery
Cooked Italian Cream with Raspberries and Oranges
Apricot Zabaglione Sundae
Blackberry Trifle
Grilled Panettone 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 Mousse 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