Starter
Confit Duck Margret, endive, orange and balsamic jelly, garlic crouton and Medjool date
Baked goat cheese croustini, crispy bacon on mix leave bead with mango dressing
Escabeche Herring with sweet and sour chilli fine haricot roasted pine salad
Mille feuille of wild mushrooms cauliflower puree and shaved parmesan
Crispy beetroot, soft poached eggs, grilled artichoke with Elderberry vinaigrette
Homemade cured dill salmon Gravalax toasted brioche, salad frisee with lime dressing
Plum tomato tattin, fresh thyme, mozzarella topped with fresh pesto and seasoned rockets
Homemade Ham hock terrine served with piccalilli and green leaves salad
Salmon Rillette on Ciabatta mille Feuille, peas and peas shoot salad with red pepper and chilli dressing
Roasted butternuts, rosemary goat’s cheese, honey fig, pumpkin seeds, rockets salad with balsamic reduction
Poached port wine pears, toasted almond flack with fine slice of Serano ham, red chart salad with mustard vinaigrette
Crispy streaky bacon with runny poached eggs, garlic crouton with mix leave and pomegranate dressing
Red wine poached quince or pears and goat cheese filo tart with salted walnuts
Pan fried chicken liver, roasted peach, roasted shallots on toast with balsamic dressing
Ploughman’s salad, organic mature cheddar, cooked ham, celery, mix leaves and piccalilli
Trio of smoked fish, with citrus and mix leave salad with aioli dressing
Smoked salmon roses on baby potatoes, black olives stack with pistou mayonnaise
Main Course
Traditional English Pie Menu
Beef, kidney & Ale Pie (free range beef steak, kidneys, fresh herbs and ale)
Bacon, chicken and Taragon (free range british chicken, smoky bacon, roast garlic and vermouth)
Wild mushroom & asparagus (v) (wild mushrooms, asparagus, shallots, white wine and black pepper)
Goat cheese (v) (goats cheese, sweet potato, spinach, red onion and roasted garlic)
Fisherman Pie (smoked haddock, salmon and pollock , Prawns in creamy sauce)
Steak & Ale (free range beef steak, cracked black pepper and real ale)
All pie are served with gravy and creamy mash potatoes glazed carrots or minty mushy peas
Main Menu
Slow roast cooked pork belly in cider syrup, fine apple chips, and roasted shallots
Thyme roasted poussin with pancetta and pear juice
Winter vegetables tower, sweet potatoes, rosti potatoes, butternuts, beetroot, carrots, squash with melted mozzarella served with tagine sauce
7 hours slow cook Lamb shank in Cotes du Rhone and garlic jus
Roasted rump lamb in port wine and berry juice
Ballotine of chicken stuffed with woodland mushrooms truffle oil sentenced with champagne sauce
Organic Pork and leek sausage with red onions and deep wine gravy
Corn feed chicken breast with leek fondue and lemon caper sauce
Beef bourguignon casseroles with button mushrooms, carrots, bacon in deep red wine sauce and small crouton
Classic individual beef Wellington with green peppercorn sauce
Slow cook pork loin with cranberry sauce
Wild mushrooms risotto, truffle oil and shave pecorino cheese
Grilled skin on chicken supreme with fresh tomato and mango salsa
Slow cook beef filet with Madeira sauce
Lamb aubergine moussaka, with lentils du Puy, Arabic spices, topped with mature melted cheddar served with spicy tomato sauce
Sautéed gnocchi with butternut, Swiss chard, Jerusalem artichokes roasted pine nuts, sage and red pesto drizzle
Lemon sole filet and spinach roulade served with fine champagne sauce
Green asparagus, celery puree filo roll served with bloody Mary sauce
Red mullet
Comfit duck leg with brandy and orange sauce, pickles rhubarb
Grilled sea bass ginger, chilli and spring onions butter
Portobello mushrooms, shallots, asparagus and goats cheese tart with pepper coulis and pesto
Aubergine Parmigiana with fresh Provencal tomato coulis
Crispy courgette fritter, mint yogurt dressing and chilli dressing leaves
Side plate
Including in the price Choose 2
| Butter mash potatoesGratin Dauphinoise |
Roasted potatoes with thymes and garlic
Homemade roasted potatoes wedges
Medley of roasted roots vegetables
Sweet mash potatoes
Celery puree
Cauliflower puree
Baby potatoes butter and Rosemary
Beetroot gratinParsnip mashRoasted beetroot
Butter fine green beans
Summer roasted vegetables
Roasted cherry wine tomatoes
Potatoes Rosti
Parsnip and celeriac bake
Rockets and pine nuts
Seasonal leaves
Crème brullee served with a raspberry coulis
Crème brullee with filling (poached pears, rhubarb, summer berry)
Chocolate ganache tart with cream Anglaise (with or whiteout Cornish Sea salt)
Spicy apples and dry apricots crumble served with generous cream
Lemon tart with comfit lemon zest served with chocolate and fruits coulis
Beetroot and chocolate lightly chilli brownies with Madagascar cream
Lavender pana cotta with berries compote and honey Madeleine
Black forest brownies with Madagascar and rose petal cream
Maracuja cream with almond tuiles
Apple crumble served with cream Anglaise and drizzles of raspberry coulis
Dark chocolate mousse with coulis
Crème au Cafe Liegeois with biscotti
Fresh fruit salad and cream
Trio of mini dessert (select from mini dessert tower) served with cream Anglaise and fruit coulis
Assorted English famous cheeses, oat crackers, grapes, celery, chutney
Tower Mini Dessert
Mini chocolate cups filled with dark chocolate mousse
Mini chocolate cups filled with dark chocolate and orange zest mousse
Mini chocolate cups filled with milk chocolate mousse
Mini chocolate cups filled with white chocolate mousse
Raspberry and elderflower jelly
Mini chocolate brownies
Strawberry and cream (in season)
Summer fruit jelly
Fruit trifle with amaretto biscuit
Mini vanilla panacotta
Pavlova (topping to choose: Pecan, raspberry, strawberry, blueberry, and blackberry)
Mini Eton mess pot
Mini chocolate pot
Crème brullee
Roasted peach or pears with toasted almond in port syrup
Mini tiramisu
Mini apple and sultana crumble, Mini rhubarb and apple crumble
Mini bread and butter pudding
Trio mango, chocolate &lemon custard
