top of page
72ppi-Mike Fishpen-08899.JPG

Three Course Menu For Autumn/Winter 2023/24

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).

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).

Homemade sourdough and butter - optional

 

Starters

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

Baked monkfish tail, wrapped in parma ham, bouillabaisse sauce (£)


Upton Smokehouse smoked chicken, buffalo mozzarella, red pesto crostini, crunchy green salad, honey and mustard dressing

Teriyaki chicken skewers, saffron and spring onion rice, roasted red peppers


Mediterranean vegetable stack, with roasted sweet potato, warm goats cheese, rocket, balsamic reduction (V)

Wild mushroom arancini, garlic and herb aioli, mixed leaves (V)

Mains

Char grilled Cotswold beef fillet, pink peppercorn sauce, parmentier potatoes, vegetables (choice of 6oz or 8oz, please let chef know) (£)

Pan fried lamb rump, pea and mint purée, lyonnaise potatoes, vegetables (£)


Seared rack of lamb, pesto crumb, hassleback and thyme potatoes, red wine reduction, seasonal vegetables (£)

Chicken Milanese (crumbed chicken), shaved parmesan, green beans, pomme purée, lime beurre blanc

Teriyaki infused salmon, black sesame, stir fried sweet chilli vegetables, udon noodles

Pan fried gnocchi, roasted butternut squash, sage, parmesan (V)

Dessert

Dark chocolate fondant, Chantilly cream, wild berry coulis, berries


Sticky toffee pudding, toffee sauce, vanilla ice cream, mint

 

Baked Lemon cheesecake, berry compote

Individual Classic apple and wild berry crumble, cinnamon, crème anglaise

Lime panacotta, berry compote, mint

Gooey chocolate and macadamia nut brownie, warm mars bar chocolate sauce, berries, mint

OR

Trio of dessert - dark chocolate fondant, berry mousse, creme brûlée, lemon balm (£)

(V) suitable for vegetarians

Vegetarians, vegans and other dietary requirements can easily be catered for, please enquire on booking

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

© Michael Fishpen  

bottom of page