Three Course Menu
Three Course Menu for Winter 2022/23
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).
Pan Fried Devon scallops, Cornish white ponzu crab, celeriac mayo, truffle oil, balsamic (£) (my signature dish)
Warm “Sticky” BBQ chicken salad, With spinach, baby corn, feta and sesame
Linguine with charred chorizo, sun blushed tomato, parmesan shavings, fresh basil
Tiger prawn, lime, chili, coriander and Garlic skewers, saffron rice
Spinach and ricotta pancakes, sour cream, roasted pepper emulsion (V)
Pan Fried halloumi, red chicory, watercress, sweet chili and lime dressing, Kalamata, sun-blushed tomato (V)
Char grilled Cotswold beef fillet, smoked garlic sauce, smoked parmentier potatoes, vegetables (choice of 6oz or 8oz - let chef know) (£)
Classic Tournedos Rossini, beef fillet, foie gras, black truffle, croute, vegetables, cocotte potatoes, madeira jus (££)
Four Bone Rack of Cotswolds lamb, mint jus, hassleback potatoes, vegetables (£)
Char grilled butterflied lemon and thyme chicken, peri peri sauce, wilted greens, saffron rice
24 hour marinated teriyaki salmon, black sesame, stir fry vegetables, fried udon noodles
Baked butternut squash stuffed with Charred red peppers and gruyere, tomato and basil jus (V)
Gnocchi, sunblushed tomato pesto, kalamata olives, parmesan shavings, side salad (V)
Dark chocolate fondant, Chantilly cream, freeze dried raspberries
Lime panacotta, Berry compote, mint
Sticky toffee pudding, toffee sauce, caramel ice cream
Duo of chocolate mousse, terracotta chocolate cup, berry coulis
Bakewell tart, clotted cream, berries
Individual Warm pear and apple oat crumble, creme anglaise
Trio of desserts - dark chocolate fondant, berry mousse, creme brûlée, lemon balm (£)
Homemade sourdough and butter is available as an optional extra, at £10 for the table
(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