Private Dining Menus
Spring/Summer
| First Course | £ |
| Truffle scented panaché of scallops and langoustine | 11.50 |
| Seared loin of tuna with crushed black pepper, fennel, salame and capers, red pepper coulis | 9.00 |
| Terrine of foie gras, balsamic syrup and orange powder | 8.00 |
| Summer tomato gazpacho | 6.50 |
| Poached egg with purée of truffle and asparagus velouté | 10.00 |
| Grilled lobster with grapefruit salsa | 12.50 |
| Miso cured monkfish in a carrot and ginger broth | 12.00 |
| Watercress and cottage cheese salad finished with watermelon soup | 6.00 |
| Warm beef carpaccio in mushroom tea | 7.50 |
| Rice smoked duck breast with honey, ice wine sauce | 8.50 |
| Smoked salmon blinis with sour cream and caviar finished with ice salad leaves | 8.00 |
| Baby cherry tomato and goat’s cheese bruschetta finished with a 10yr old balsamic dressing | 9.50 |
| Main Course | £ |
| Steak au poivre with mustard sauce and fine beans | 17.00 |
| Poached Lobster in sweet coriander finished with an orange broth and baby vegetables | 23.50 |
| Poussin breast and confit leg served with a shallot tart and foie gras velouté | 16.00 |
| Roasted halibut with oyster mushrooms, spinach, potato rosti, and asparagus velouté, topped with a lightly poached egg | 16.50 |
| Roast guinea fowl with spring vegetables and fresh morel mushrooms | 15.50 |
| Fillet of wild salmon with fennel purée and olive oil emulsion | 16.00 |
| Herb crusted rack of lamb finished with french borlotti beans, herb and thyme jus | 18.00 |
| Organic breast of chicken finished with a fricassée of veal sweetbreads, asparagus, morels and broad beans | 16.00 |
| Slow roasted duck breast with cinnamon roasted plums and myrtle berries | 17.00 |
| Lemon sole with poached oysters, monk beard and spinach | 17.00 |
| Assiette of New Season Lamb (four different cuts cooked in four different ways) | 21.50 |
| Roast tail of monkfish with young spring vegetables in a coriander emulsion, lobster sauce | 16.50 |
| Desserts | £ |
| Lavender and Elderflower Panna Cotta | 6.00 |
| Baileys crème brulée | 6.00 |
| Raspberry and white chocolate mousse | 6.00 |
| Rum steeped baba | 6.00 |
| Pineapple Tarte Tatin with black pepper ice-cream | 6.00 |
| Grand Marnier Soufflé with an Orange Shot | 7.50 |
| Cheese | £ |
| Plated cheese finished with homemade marmalade and pickles | 6.00 |
| Cheese board | 4.50 |
| Coffee/Tea served with chocolates | 2.95 |
Autumn/Winter
| First Course | £ |
| Seared Duck Foie Gras with port, braised black grapes | 9.50 |
| Seared Peppered Tuna with caviar vinaigrette | 11.50 |
| Scallops in a cream and rosemary sauce, wild rice and soya marinated squid | 11.00 |
| Slow poached lemon sole in coriander and saffron | 8.50 |
| Creamy lentil and pheasant soup | 7.50 |
| Lobster bisque flavoured with aged cognac | 7.00 |
| Seared Foie Gras on potato blini finished with Guinness jus | 8.50 |
| Game Terrine finished with sweet and sour beetroot and cherries | 11.00 |
| Twice baked spinach and ricotta soufflé | 9.50 |
| Snow crab cake with coriander cream and red curry oil vinaigrette | 9.00 |
| Potato Gnocchi and Penne Pasta, prosciutto ham, parmesan sauce | 7.50 |
| Main Course | £ |
| Braised Beef on rich red wine lentils | 15.50 |
| Honey glazed pork belly with bacon and butter bean stew | 16.50 |
| Fillet of beef tenderloin with mushrooms, aged cognac cream sauce and finished with crushed potatoes, seared asparagus | 16.50 |
| Roasted Venison with treacle flavoured butternut squash, walnut, tomato and herb jus | 18.00 |
| Grilled Sea Bream with white anchovy, samphire | 14.50 |
| Caramelized duck breast with fricassée of veal sweetbread and artichoke | 18.50 |
| Roast Red Legged Partridge on roast carrots finished with cêpes and hazelnut sauce | 17.50 |
| Corn fed chicken breast stuffed with sweet almond paste finished with glazed and roasted salsify | 13.50 |
| Lamb Gremolata served with buttered spinach and potatoes dauphinoise | 18.00 |
| Fillet of black sole slowly poached, buttered kale, cêpe purée finished with a mushroom jus | 15.50 |
| Pan fried fillet of John Dory, braised puy lentils with cardamom and mussels | 20.50 |
| Whole roast lobster thermidor, pommes neufs | 21.00 |
| Desserts | £ |
| Warm golden syrup sponge finished with apricot compot | 6.50 |
| Lavender crumble served with aged armagnac custard | 7.00 |
| Warm chocolate fondant finished with steeped cherries and chantilly cream | 7.00 |
| Champagne sabayon of winter berry fruit | 6.50 |
| Eve's Pudding | 6.00 |
| Cinnamon baked apple with steeped raisins and dates | 6.50 |
| Fruit Tarte Tatin (apple, pineapple, banana or pear) served with chantilly cream, star anise ice-cream or crème anglaise | 6.50 |
| Caramelised bananas with warm vanilla flavoured crêpes | 6.50 |
| Soufflé (peach, mango, guava and cinnamon or passion fruit) | 7.50 |
| Cheese | £ |
| Plated cheese finished with homemade marmalade and pickles | 6.00 |
| Cheese board | 4.50 |
| Coffee/Tea served with chocolates | 2.95 |