Three Course Menu For Autumn/Winter 2024/25

Pre-dinner canapés (not part of the three course menu, please enquire if interested).

Please choose the same course for everyone

(unless there is a dietary requirement).

Any items with a (£) at the end means that there will be a supplement charge added, at current market prices.

(Please check with Chef what they are).

Pan Fried Devon scallops, Cornish white ponzu crab, celeriac mayo, truffle oil, balsamic (£) (my signature dish)

Smoked salmon parcel with Loch Duart poached salmon caper mousse, rocket, dill mustard (£)

Spicy Fillet of beef tacos, crunchy lettuce, tomato salsa, guacamole (£)

Tomato and grilled chicken enchiladas with grated cheddar and guacamole

Roasted Mediterranean vegetable stack, warm sweet potato, goats cheese, mixed leaves, balsamic (V)

Aubergine parmigiana, roasted aubergine, tomato sauce, mozzarella, side salad (V)

Chargrilled butterflied chicken, garlic, lemon and thyme marinade, tomato jus, roast sweet potato, seasonal vegetables

Teriyaki marinated Scottish salmon, sweet chilli vegetables, udon noodles

Chargrilled Cotswold beef fillet, pink peppercorn sauce, parmentier potatoes, seasonal vegetables (choice of 6oz or 8oz, please let chef know) (£)

Pan-fried rump of beef, chimichurri sauce, sauté potatoes , roasted peppers (choice of 6oz or 8oz, please let chef know) (£)

Succulent Rack of lamb, rosemary crust, red currant jus, hassleback thyme potatoes, seasonal vegetables (£)

Pan-fried South Coast lemon sole (subject to availability) with a burnt lemon butter and caper sauce, pomme purée, wilted greens (£)

Pan-fried gnocchi, rocket pesto, roasted vegetables, shaved parmesan (V)

Passion fruit mousse served in a double walled glass with crushed caramelised pecan nuts and roasted pineapple

Pear, apple and cinnamon oat crumble, creme anglaise

Lemon posset served in double walled glasses with hot spiced fruits

Baked salty honey cheesecake, wild berry coulis

Dark chocolate fondant, Chantilly cream, raspberry coulis

Sticky toffee pudding, sticky toffee sauce, vanilla ice cream, berries, mint

Trio of dessert - dark chocolate fondant, berry mousse, creme brûlée, lemon balm (£)

(V) suitable for vegetarians

Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking

Waiting staff can accompany the chef for a fee from £100 plus travel (depending on distance)

Dietary requirements and allergies: Please make the chef aware of any requirements when booking

Barbecue Menu