Private Dining Menus

Spring/Summer

Starters £
Truffle scented panaché of scallops and langoustine 14.00
De-construced Seared Peppered Tuna Nicoise 13.00
Ballotine of Foie Gras, madeira jelly, micro watercress 15.00
Summer Tomato Gazpacho wih a Tian of Cornish Crab 11.00
Organic Poached Hen’s Egg and truffle and English Asparagus veloute 11.00
Poached Lobster, lemon mayonnaise and watercress 15.00
Pea and Mint Cannelloni with Crayfish and Shellfish Bisque 13.00
Spring Onion, Mozzarella and Summer Truffle Risotto 11.00
White Bean Veloute and Cornish Seared Scallop, basil cappuccino 11.00
Pressed Goat’s Cheese Terrine with confit cherry tomato, braised baby leeks, aged balsamic dressing 10.00
Tartar of Smoked Salmon with traditional garnish 10.00
Tempura Courgette Flower, salad of endive, pea shoots, french radish black olives, feta cheese, honeycomb and white balsamic dressing 12.00
Mains £
Roasted Sea Bream, saffron pommes mousseline, glace carrots, cardamom beurre blanc 29.00
“Two Salmons” steamed and seared with buttery jersey royals, braised leeks, candied lemon and caper dressing 28.00
Paupiette of Lemon Sole, minted crushed peas, lemon and lime marinated cherry tomatoes 27.00
Pan Fried Smoked Haddock and New Potato Fish Cake, wilted baby spinach, soft poached organic hen’s egg, hollandaise and truffle sauce 25.00
Olive and Herb crusted Rack of lamb with a pave of celeriac, potato and turnip, tender stem broccoli, aged port jus 30.00
Herb Stuffed Brest of Guinea Fowl, shallot and sage rosti, sauteed morel mushrooms, toasted almond creme 28.00
Fillet of Lamb Gremolata, nage of gardens peas, broad beans and seasonal asparagus, wild garlic cream 32.00
Oak Smoked Filled of Aged Beef, red wine, madeira and beetroot mousse, braised flowering baby courgette 35.00
Organic Breast of Chicken, crispy Alsace bacon, creamed leeks, creme de mure dressing 26.00
Hoisin and Honey Glazed Duck Breast with salad of rice noodles, mouli, green mango, choy sum, ginger, chili and black sesame 27.00
Desserts £
Brandy Snap Basket filled with dark and white chocolate mousse, baby marshmallows and edible flowers 10.00
Passion Fruit Cheesecake, chocolate ganache, edible flowers 10.00
Eton Mess with meringue, pearls and creme Chantilly, sugared lemon balm 10.00
Vanilla Poached Pear with forest berries and chocolate cappuccino 10.00
Rhubarb and Wild Berry Crumble with brittle biscuit, creme anglaise 10.00
Iced Lemon Soufflé, marinated tangerines, lemon balm, edible flowers 10.00
Cheese £
Selected Cheeses with homemade marmalade and pickles 13.00
Cheese board (minimum 6 persons) 9.00
Coffee/Tea served with chocolates 4.00

Autumn/Winter

First Course £
Sea Bass Ceviche, chiffonade of endive, apple and pickled rainbow radish 12.00
Seared Scallops, pea and mint puree, crispy parma ham, broad bean vinaigrette 13.00
Apple Wood Smoked Fillet of Wild Salmon, broccoli and almond veloute, salted ladies fingers 12.00
Pickled Mackerel, baby cucumbers, radish and edible flowers 11.00
Lobster Thermidor 15.00
Pumpkin Tortellini, shaved chestnuts, aged parmesan, truffle cappuccino 11.00
Game Terrine finished with sweet and sour beetroot and cherries 12.00
Roast Celeriac Veloute with a twice baked stilton souffle 11.00
Escargot, Oats and Pea Risotto 12.00
Main Course £
Red Wine Braised Daube of Beef, parsnip and honey puree, wild mushrooms and buttered spinach 28.00
Honey glazed Belly of Pork, potato rosti, brandy scented smashed applies, baby leek and green bean bundle 26.00
Smoked Fillet of Beef, potato fondant, buttered spinach, fricassee of wild mushrooms and baby carrots 35.00
Roasted Venison with treacle flavoured butternut squash, sauteed spinach, walnut, tomato and herb jus 32.00
“Sous Vide” Welsh Milk Fed Lamb served with marinated cucumber, sauteed baby gem, girolle mushrooms 32.00
Chateaubriand finished with a pave of dauphinoise potatoes, roasted baby beetroots, tender stem broccoli and crumb   39.00
Leek wrapped Ballotine of Guinea Fowl breast with pommes mousseline, fricasse of wild mushrooms, tarragon and grapes 29.00
Traditional Whole Roasted Grouse OR Red Legged Partridge with bread sauce and game jus 30.00
Sauteed Fillet of Sea Bass, heritage tomatoes, broad beans and peas 28.00
Paupiette of Lemon Sole, crushed new potatoes and wild mushroom cake, dressing of concasse of tomato, lemon balm, lemon juice, corriander and shallot 27.00
Steamed Fillet of Cornish Hake, Crab, Saffron mash, baby carrots, lobster bisque 28.00
Fillet of Steamed Halibut with sesame seed cabbage, gravadlax sauce 32.00
Pan Fried Fillet of Black Bream, braised puy lentils with cardamom and mussels 30.00
Desserts £
Oven roasted bananas, toffee sauce, shortbread gallette, creme chantilly 10.00
Warm sticky ginger pudding with plum compot, lavender cream 10.00
Warm chocolate fondant finished with steeped cherries and chantilly cream 10.00
Rhubarb and Apple Shortbread Biscuit Crumble and citrus custard 10.00
Warm Chocolate and Hazlenut Torte, winter spiced cream 10.00
Late Year Fruits and Berries with champagne syrup, sweet milk cappuccino 10.00
Honey Roasted Pear, golden raisins, brandy cream 10.00
Apple OR Pear OR Peach OR Banana crisp puff turnover with jam sauce and vanilla bean ice-cream 10.00
Warm Treacle Tart, apricot compot and steeped prunes, vanilla bean chantilly 10.00
Cheese £
Selected cheeses with homemade marmalade and pickles 13.00
Cheese board (minimum 6 persons) 10.00
Coffee/Tea served with chocolates 4.00
Service Charge 15%
Prices may vary due to seasonal fluctuations