Three Course Menu For Spring/Summer 2024

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).

Homemade sourdough and butter (optional)

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

Half Classic Lobster Thermidor, melted gruyere, buttered new potatoes and mixed leaves (£ at market price on request)

Slow cooked confit duck leg, hoisin sauce, asian slaw, sweet potato cake

Char grilled lemon chicken, roasted Mediterranean vegetables, shaved parmesan, crunchy cos, ranch dressing

Sweet potato rosti, warm goats cheese, mango salsa, radicchio (V)

Individual celeriac and tahini gratin with mixed leaves, sun blushed tomato (V)

Char grilled Cotswold beef fillet, marsala jus, parmentier potatoes, vegetables (choice of 6oz or 8oz, please let chef know) (£)

Pesto crusted lamb rump, roasted tomato jus, lyonnaise potatoes, vegetables (£)

Seared rack of lamb, hassleback and thyme potatoes, red wine reduction, seasonal vegetables (£)

Chargrilled 8 ounce flat iron steak, pink peppercorn sauce , baked sweet potato and thyme, crunchy green salad (£)

Char grilled cornfed chicken, wild mushroom velouté, cherry tomatoes and crunchy spring greens

Pan fried plaice fillet, crushed new potatoes, salsa verde, vegetables

Individual roasted butternut squash, portobello mushroom wellington, tomato coulis (V)

Tagliatelle, rocket pesto, sun-blushed tomatoes, shaved parmesan (V)

Duo of chocolate mousse, crushed meringue, wild berry compote, lemon balm

Basque style cheesecake, berry compote

Vanilla and raspberry creme brûlée, shortcake biscuit

Dark chocolate fondant, Chantilly cream, wild berry coulis, mint

Black cherry bakewell tart, clotted cream, freeze dried raspberries

Flourless marsala almond chocolate slice, creme fraiche

Passion fruit panacotta with roasted pistachio brittle

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