fine dining

Starters
Fresh pea and smoked bacon soup with crusty bread
Chicken liver parfait with a grape chutney, dressed leaves and toasted brioche
Warm goats cheese with a walnut crust, dressed rocket, and a lemon and black pepper dressing
Buffalo mozzarella, plum tomato and basil salad with an aged balsamic vinegar dressing

Main courses
Braised blade of beef in a rich red wine sauce, with horseradish mash, roasted root vegetables and glazed shallots
Slow roasted belly of pork with maple syrup and cider, parsnip purée, potato gratin and sautéed spinach
Pan fried salmon fillet resting on swiss char with parmentier potatoes and sauce vierge
Chicken breast stuffed with ricotta cheese and basil, with roasted Mediterranean vegetables, black olive mash and a sweet red pepper sauce

£25.00 per person

Starters
Spinach and feta cheese ravioli with a rich tomato velouté, garlic oil and pickled young shoots
Mackerel escabeche with a red cabbage purée, char grilled spring onions and pea shoots
Sautéed wild mushrooms on a toasted croute topped with a free range poached egg, crisp pancetta and finished with a rich butter sauce
Italian Mesa:
(Mozzarella cheese, salami, serrano ham, marinated vegetables, mixed olives, rocket, basil pesto, aged balsamic vinegar and mixed breads)

Main courses
Assiette of lamb
(Lamb cutlet, braised shoulder, lamb rump) with dauphinoise potatoes, pea and mint purée, glazed baby carrots and a light jus
Pan fried cod served with homemade noodles, asian vegetables and a ginger and coriander broth
Roasted breast of guinea fowl and comfit leg with pommes mousseline, asparagus spears, fava beans finished with a sherry sauce
Char grilled tuna steak with a warm niçoise salad and a white tomato foam

£30.00 per person

Amuse-bouche
Chef’s pre starter

Starters
A selection of homemade sushi with an asian salad and sweet soy sauce
Foie gras terrine with a red onion marmalade and micro salad
Mixed bean cassoulet with pan fried squid, chorizo sausage and flat leave parsley
Pan fried scallops with a parsnip purée, black pudding dressing and pea shoots

Main course
Pan fried calves liver, grain mustard creamed potato, crisp pancetta, turned vegetables and a foie gras jus
Honey and balsamic vinegar roasted duck breast, confit duck leg tortellini with wilted spinach, baby fennel and prune purée
Chargrilled monkfish and king prawns on a wild mushroom and leek risotto with parmesan crisp
Beef Wellington served with potato fondant, baby seasonal vegetables, caramelised shallot jus

Dessert
Please select one choice from the list provided

Petite fours
Chef’s selection of miniature chocolates

£37.50 per person

Starters
Individual goats cheese and caramelised fig tartlet, beetroot salad and crème fraîche
Spinach, watercress and nutmeg soup finished with basil infused cream dressing
Vegetable and sesame seed spring rolls with an asian salad and black rice vinegar dressing

Main course
Baked aubergine filled with provençale vegetables, pinenuts and ricotta served with a tomato and garlic compote
Roast butternut squash and sage risotto with charred red pepper and micro shoot salad
Tagliatelle of wild mushrooms, rocket and parmesan cheese in a light truffle and thyme velouté
Pan fried parmesan and spinach gnocchi with braised baby gem lettuce, beetroot, parsnip crisp and a hazelnut dressing

£25.00 per person

Fruit cheesecake with a fruit purée and vanilla cream
Caramelised lemon tart with clotted cream ice cream
Individual chocolate torte with ginger snap and orange sorbet
Raspberry crème brûlée
Individual fruit meringue
Apple and pear tarte tatin with a toffee fudge ice cream (Served hot)
Assiette of miniature desserts (£2 supplement with menus 1 and 2)

Dessert included in menu price unless stated