Untitled design(49).png

Three Course Menu

Three Course Menu for Summer 2021

Pre-dinner canapés (not part of the 3 course menu, please enquire if interested)
Please choose the same course for everyone (unless there is a dietary requirement)

 

Starters

All starters are served with homemade bread and butter
Chicken liver parfait, caramelised red onion jam, toasted brioche
Tuna, ponzu dressing, mixed leaves, Edamame (£)
Roasted beetroot, burrata, toasted hazelnut, mandarin dressing (V)
Gin cured loch Duart salmon, cucumber, lemon, honey mustard (£)
Pan Fried Devon scallops, white crab, celeriac mayo, truffle oil, balsamic (£)
Coronation chicken croquette, warm naan, mango chutney, diced vegetables
Roasted Rocha pear, candied walnuts, goats cheese, herb crostini, balsamic (V)
Porcini mushroom ravioli, Red Pepper emulsion, shaved parmesan (V) with Parma ham

 

Mains

Roast cod, parsnip and curry Velouté, celeriac, grape

Cotswold beef fillet, porcini crumbs, ratatouille, fondant potatoes, madeira jus (£)
Chervil crusted lamb rump, Rioja jus, smoked parmentier potatoes, vegetables (£)
Rack of lamb, red currant jus, hassleback potatoes, baby vegetables (£)
Chicken, buffalo mozzarella, basil, roasted red pepper jus, saffron rice, baby vegetables
Garlic roasted vegetable wellington, braised red onions, confit tomato sauce (V)
Tagliatelle with roasted butternut squash, crispy sage, toasted pine nuts (V)
Thai green tiger prawn curry, toasted coconut, crunchy bok choi, saffron rice

 

Dessert

Dark chocolate fondant, wild berry cream, freeze dried raspberries

Baked chocolate and lime cheesecake, berries
Sticky toffee pudding, toffee sauce, salted caramel ice cream
Individual cox apple and peach crumble, creme anglaise
Lime panna cotta, berry and wild mint compote, nougat
Honey spiced parfait, crushed honeycomb
Creme brûlée, toasted sesame seeds

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

(£) Supplement cost at cost price and current market value

Waiting staff can accompany the chef for a fee from £80 plus travel (depending on distance)

 

Dietary requirements and allergies: Please make the chef aware of any requirements when booking

© Michael Fishpen