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Starters
Fresh pea veloute with mint infused cucumber salad
Chicken liver and truffle parfait, cranberry and grape chutney and pickled vegetable dressing
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
Slow braised blade of Banbury beef, roast root vegetables, watercress purée and dauphinoise potatoes, finished with crisp shallots and red wine sauce
Braised belly of Oxfordshire pork served with roasted butternut squash, potato pave, crisp parsnips and a pancetta jus
Pan fried salmon fillet resting on braised endive with parmentier potatoes and sauce vierge
Chicken breast stuffed with spinach and kamala olives, with roasted mediterranean vegetables, sundried tomato crushed new potatoes and a sweet red pepper sauce

Dessert
Please select one choice from the dessert menu

£25.00 per person incl. VAT

Starters
Spinach and feta cheese tart with a rich tomato velouté, garlic oil and young shoots
Crab and cream cheese mousse, with citrus salad and a langoustine cream
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)

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 spiced sea bream served with noodles, Asian vegetables and a ginger and coriander broth
Roasted breast of guinea fowl and confit leg, with pommes mousseline, asparagus spears, fava beans finished with a sherry sauce
Char grilled tuna steak with a warm niçoise salad and a shallot and basil dressing

Dessert
Please select one choice from the dessert menu

£29.50 per person incl. VAT

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 shoot 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 veal jus
Honey and balsamic vinegar roasted duck breast, confit duck leg, wilted spinach, baby fennel and prune purée
Char grilled monkfish and king prawns on a wild mushroom and leek risotto with parmesan crisp
Rib eye of beef served with potato fondant, baby seasonal vegetables, caramelised shallot jus

Dessert
Please select one choice from the dessert menu

Petite fours
Chef’s selection of miniature chocolates

£35.00 per person incl. VAT

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 butternut squash filled with spinach and pinenuts, served with a chickpea and pickled vegetable dressing
Pea, mint and parmesan cheese risotto with dressed rocket leaves, finished with a parmesan crisp
Pan fried parmesan gnocchi with white bean purée, crisp parsnips and a tomato and caper dressing

£25.00 per person incl. VAT

Vanilla cheesecake with a fruit purée
Caramelised lemon tart with a raspberry compote
Chocolate torte with vanilla pod infused cream
Raspberry crème brûlée
Individual fruit meringue
Assiette of miniature desserts (£2.50 incl. VAT per person supplement with menus 1 and 2)

Dessert included in menu price unless stated