Catering and hospitality

Our seasonal lunch and dinner menus, priced at 41.95 exclusive of VAT, with the option of upgrades on courses to provide flexibility for all budgets. Please note minimum numbers of 15 apply. Please choose one item from each course, special diets will be catered for.

Menus Spring / Summer

First courses

• chilled pea velouté with salmon ballotine and granny smith salad
• ham hock and chicken terrine with piccalilli onions and pickled cucumber
• fillet of mackerel ‘Escabeche’, fresh peas, pea cress and baby gem chiffonade
• carpaccio of English 28 day dry aged beef with white balsamic jelly, shaved parmesan and watercress*
• cerviche of diver scallop and Cornish crab, green apple and cucumber lasagne, wasabi cream**
• mosaic of foie gras and smoked duck, sauternes jelly and port reduction*
• watermelon and cherry tomato gazpacho with feta cheese and black olives
• tomato, basil and mozzarella tian with black olive oil & baby spinach

*£3 supplement
**£4 supplement

Seasonal amuse bouche - £3.50

Second courses

• Maize fed chicken breast, tarragon mash, peas and broad beans in herb buerre blanc
• Cornish lamb rump on braised shoulder, bean puree, summer greens
• pressed belly of pork, tian of black pudding and apple, pea purée and spiced pork jus
• paupiette of lemon sole and basil, crushed potatoes, samphire, lemon, caper and parsley sauce
• roast halibut with baby leeks, asparagus, butter new potatoes and morel velouté***
• fillet of 28 day aged beef on truffled potato puree, baby carrots and balsamic braised onions, red wine jus****
• panache of warm baby summer vegetables in herb vinaigrette with fresh goats'’ curd and cress salad
• pea, asparagus and parmesan tart with a poached hens egg, roast cherry tomatoes and truffle vinaigrette
• mushroom and pine nut ravioli with confit ratte potato and herb salad
• butternut squash and manchego cheese strudel with grilled asparagus and slow cooked plum tomato

***£5 supplement
****£7 supplement

Desserts

• lemon tart with basil ice cream, fresh raspberry and tarragon salad
• citrus terrine with iced tea and black pepper granité
• pineapple cannelloni stuffed with strawberries and wasabi, coriander cress and lime sorbet
• summer berries in a rosewater jelly with Champagne granité
• valrona manjari chocolate mousse with tonka bean ice cream and popping chocolate
• dark chocolate and pistachio tart with cocoa bean briselet

Cheese course

• Fine artisan cheese selection with assorted biscuits, celery and plum chutney £8.50

Coffee and chocolates

 

Menus autumn / winter

First courses

• smoked and marinated salmon, pickled beets & horseradish clouds
• ham hock and chicken terrine with piccalilli onions and pickled cucumber
• smoked quail breast with puy lentil and chicory salad, roast onion dressing*
• carpaccio of English 28 day dry aged beef with white balsamic jelly, shaved parmesan and watercress*
• lobster and leek terrine with truffle water vinaigrette and celery salad**
• mosaic of foie gras and smoked duck, sauternes jelly and port reduction**
• grilled pear, Oxford blue and beetroot salad with cabernet sauvignon vinaigrette
• Jerusalem artichoke velouté with truffled artichoke and mushroom fricassé

*£3 supplement
**£4 supplement

Seasonal amuse bouche - £3.50

Second courses

• maize fed chicken breast with boulangere potatoes and wild mushroom fricassé
• assiette of English lamb with turnip purée, lavender and honey jus
• pressed belly of pork, tian of black pudding and apple, spiced carrot purée
• monkfish wrapped in parma ham, ragout of trompettes, leeks and ratte potatoes
• roast fillet of seabass with a shellfish, saffron and winter vegetable broth
• roast loin of venison with braised shank, confit red cabbage and sauce Grand Veneur****
• 28 day aged Buccleuch beef on truffled potato puree, braised carrots and balsamic onions, red wine jus****
• winter vegetable and smoked cheddar pitivier with white onion and truffle puree
• rosemary polenta with roast fennel, goats’ cheese and black olives
• butternut squash and manchego cheese strudel with grilled radicchio and slow cooked plum tomato

****£7 supplement

Desserts

• cinnamon scented crème brûlée with caramelised orange and ginger
• apple tarte fine with Calvados ice cream and Calvados caramel
• pear poached in spiced red wine with almond pannacotta and almond tuille
• chestnut parfait with chestnut and vanilla purée and glazed chestnuts
• white chocolate mousse with caramelised kalamata olive tapenade and crispy rosemary
• amedei Tuscan chocolate tart with rich tonka bean ice cream

Cheese course

• Fine artisan cheese selection with assorted biscuits, celery and plum chutney £8.50

Coffee and chocolates