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 |