Fine Dining & Seated Menus


Homemade ham hock terrine served with piccalilli & green leaf salad
Plum tomato & bocconcini served on rocket & fresh pesto bruschetta (V)
Toasted sesame, chestnut mushroom, basmati rice & broad bean salad (V)
Burrata nested in beetroot puree served with rocket, red and yellow baby beets
Chicken & mushroom Ballotine with pan roasted figs & crushed cobnuts***
Traditional sea bass ceviche on a crispy parmesan chip & asparagus spears**
Homemade cured dill gravlax toasted brioche, salad frisee with lime dressing **
Roast goat’s cheese, beetroot, rocket, roasted pine nuts & red currant dressing (V)
Asparagus, shaved Parmesan with plum tomato truffle oil on sourdough bruschetta (V)
Beetroot marinated gravlax served with beetroot puree, fresh horseradish & micro-cress**
Deconstructed tuna niçoise, spice blackened rare tuna fillet, fresh pea pod with balsamic syrup*
Triology feta stuffed pepper bells, on pesto & Pomodoro levee served with a herbed focaccia thin
Parma ham, asparagus, shaved parmesan with plum tomato truffle oil on a sourdough bruschetta**
Burrata served with crispy pancetta, focaccia crostini on red & yellow cherry tomato & baby spinach salad
Plum tomato tatin, fresh thyme served on a bed of seasoned rocket, fresh mozzarella topped with fresh pesto (V)**
Poached port wine pears, toasted almond flack with fine slice of serrano ham, red chart salad, mustard vinaigrette **
Star of roast fig with a melted goat’s cheese centre on a bed of rocket served with butternut puree & balsamic drizzle
Trout ceviche served with avocado mouse & focaccia crostini
Trio of smoked fish, with citrus & mix leaf salad with aioli dressing ***
Stack of tuna tartar with avocado, red onions & a wasabi dressing***

Homemade soup (V)


Slow roasted pork belly in plum sauce, fine roast plums, steamed broccoli & parsnip puree
Pan fried cod fillet lemon confit, courgette spaghetti, tomato concasse, gratin Dauphinois
Mediterranean stuffed peppers, saffron couscous & mozzarella pearls served with fresh basil oil (V)
Confit duck leg with orange & brandy sauce served with gratin dauphinoise, green beans in a carrot wrap***
Grilled skin on chicken supreme with Forestier creamy white wine sauce, sautéed spinach & butternut purée
Pan-fried line-caught sea bass with saffron sauce, dill, saffron potato mash & sautéed spinach ****
Wellington goats cheese, sweet potato, spinach, red onion & roasted garlic**
Aubergine parmigiana with fresh Provençal tomato coulis (V)
Corn-fed chicken supreme with leek fondue & lemon caper sauce, served with “bubble ‘n squeak” & beetroot purée**
Pan fried salmon filet served with the skin on with tomato salsa, roasted peach in balsamic syrup & buttery samphire**
Sweet potatoes filled with pea, quinoa, pea shoots, feta cheese, mint & pumpkin seeds served with chive sour cream **
Bavette (flank steak) in Cotes du Rhone red wine & shallot sauce, served with farmhouse potato wedges & garden pea purée
Ballotine of chicken, stuffed with woodland mushrooms, truffle oil scented Champagne sauce & served with asparagus tagliatelle ***
Pan fried breast of guinea with Bordeaux sauce, champ potato, leeks, green beans and quince purée ***
7hr slow cooked lamb shank in Cotes du Rhone red wine & garlic jus served with potato purée & miniature vegetables ****
Roast rump of lamb in a Tawny port & wild berry jus served with gratin dauphinoise, carrot puree green bean parcel tied with carrot ****
Organic pork & leek sausages (other organic varieties available on request), red onion wine gravy with glazed baby carrots & a fine seeded mustard purée
Breast of guinea fowl in a tapenade marinade, roasted cherry tomatoes, black olive & fresh Provencal herbs, organic olive oil & white wine jus served with fresh pesto gratin dauphinoise, baby courgette & baby carrots ***
Pan fried line-caught sea bass with a saffron beurre blanc & served with roasted bacon potatoes & English samphire ***
Slow cooked beef filet with red currant sauce, cauliflower puree, wild mushrooms ****