
Three Course Menu For Spring/Summer 2025
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).
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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).
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Starters
Homemade sourdough and butter (optional)
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Pan-fried Devon scallops, Cornish white ponzu crab, celeriac mayo, truffle oil, balsamic (£) (my signature dish)
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Thai beef salad, crunchy cucumber, gem lettuce, teriyaki (£)
Chorizo and sweetcorn pancakes with coriander yogurt
Smoked chicken, peach, radicchio, rocket, and roasted almond salad
Sweet and spicy halloumi with aubergine yogurt (V)
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Individual sun blushed tomato and asparagus quiche, mixed leaves (V)
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Mains
Cornfed chicken, buffalo mozzarella and basil, roasted tomato jus
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Panfried Cotswold beef fillet, madeira jus
(choice of 6oz or 8oz, please let chef know) (£)
Seared rump of beef, wild mushroom veloute
(choice of 6oz or 8oz, please let chef know) (£)
Succulent rack of lamb, pesto crust, red wine jus (£)
Market fresh grilled sea bass, roasted fennel, salsa verde
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Roasted Mediterranean vegetable wellington, confit red onion marmalade (V)
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Tortelloni aubergine parmigiana, rocket pesto, parmesan (V)
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Please note:
All main course items are served with a potato dish and seasonal vegetables
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Dessert
Honey spiced parfait with fresh summer berries
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Lemon posset served in double walled glasses with shortbread, mint
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Peanut butter and pretzel cheesecake
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Dark chocolate fondant, chantilly cream, raspberry coulis
Bakewell tart slice, clotted cream, berries, mint
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Boston brownie - gooey chocolate brownie, baked with cranberries, vanilla ice cream
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Raspberry creme brûlée, mint
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OR
Trio of dessert - dark chocolate fondant, berry mousse, creme brûlée, lemon balm (£)
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(V) suitable for vegetarians
Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking
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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
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© Michael Fishpen