Three Course Menu For Autumn/Winter 2025/26

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)

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

Tandoori chicken skewers, saffron rice, cucumber raita

Chorizo and charred red pepper frittata, rocket, parmesan, balsamic

Lobster Thermidor (half a lobster) buttered new potatoes, samphire (£)
(Will be charged at current market price - enquire on booking )
 

Pan fried gnocchi, rocket pesto, shaved parmesan (V)

Individual Goats cheese and caramelised red onion tarts, mixed leaves, balsamic (V)

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Mains

Crumbed chicken escalope, roasted plum tomato and sweet chilli drizzle

Seared dry aged rump steak, chimichurri sauce
(choice of 6oz or 8oz, please let chef know) (£)

Panfried Cotswold beef fillet, pink peppercorn sauce
(choice of 6oz or 8oz, please let chef know) (£)

Rack of English lamb, crushed garlic, rosemary and thyme crust (£)

Pan fried market fresh seabass, puttanesca sauce, roasted fennel

Thai green vegetable curry, chickpeas, bok choy (V)

Wild mushroom pithivier, creamed tarragon sauce (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

Basque style cheesecake, berry compote

Dark chocolate fondant, Chantilly cream, raspberry coulis

Apple and pear oat crumble, creme anglaise

Sticky toffee pudding, sticky toffee sauce, vanilla ice cream

White and dark chocolate mousse, crushed meringue, wild berry coulis

Lemon tart, clotted cream

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