DELUXE MENU
£79.99 per person
For parties over 8 people: We will automatically bring a member of staff charged at £96
Deluxe Fine Dining
CANAPÉS
(Pick 4 canapés in total for your party)
British Blue Cheese, Candied Walnut, Fig and Balsamic Chutney, Fresh Pear.
Marinated Peeled King Prawn Cocktail, Courvoisier Marie Rose, Edible Spoon, Wild Fennel.
Chicken Liver Parfait on Brioche Croutes with Caramelised Orange Compote, Smoked Pancetta.
Warm Spiced Pulled Brisket of Beef in Yorkshire Pudding with Horseradish and Chive Crème Fraîche.
Rosemary Crostinis, Marinated Herbed Goats Cheese, Caramelised Red Onion and Balsamic Jam.
Wild Mushroom, Roast Garlic and Pecorino Tart.
Smoked Salmon Blinis, Topped with Wholegrain Mustard Hollandaise, Fresh Dill.
Crayfish and Crab Brioche Toastie. Wild Fennel.
STARTERS
Butternut Squash, Sage and Herbed Goats Cheese Risotto. Cotswold Gold Crispbread. Pea-Shoots.
(Can be made Vegan)
Pan Seared Scallops. Spiced Cauliflower Purée. Smoked Chorizo. Hazelnut and Parsley Crumb.
Roasted Plum Tomato and Balsamic Tart Tatin, Basil Infused Burrata, Pickled Shallots, Basil Oil.
(Can be made Vegan)
Moroccan Houmous Plate. Harissa Peeled King Prawns. Marinated Cucumber, Vine Tomato and Piquillo Pepper Salad. Tortilla Crisps. Feta Crumb.
(Can be made Vegan)
Miso Glazed Duck Breast. Burnt Orange Purée. Charred Pak Choi. Star Anise and Smoked Honey.
Pan Roasted Venison Loin Tataki. Black Garlic Purée. Crispy Wasabi Crumb. Rich Ponzo Dressing.
MAINS
Chateaubriand to Share. Sauté Garlic Exotic Mushrooms with Sundried Tomatoes and Thyme. Truffle Dauphinois Potatoes. Rainbow Chard. Café de Paris Butter. Rich Cabernet Jus.
Cotswold Honey and Rosemary Glazed Lamb Cutlets. Parsnip Purée. Port Braised Confit Shallots. Winter Greens. Redcurrant Reduction.
Chalk Stream Trout Fillet. Zesty Lemon, Roast Garlic and Spinach Linguini. Crème Fraîche. Pecorino and Parsley Panko Crumb. Chilli Oil.
Sage and Garlic Marinated Tenderloin of Pork. Charred French Beans. Apple and Ginger Purée. Cotswold Gold Mash. Dijon Cream Pan Sauce. Parma Ham Shards.
Pan Roasted Hake Fillet. Semi Dried Tomato, Garlic and Olive Crushed Potatoes. Sauté Spinach. Lemon and Chive Butter Sauce.
Cuban Style Sweet and Sour Squash. Roasted Mini Peppers and Caramelised Red Onion Petals. Fresh Red Chilli, Spring Onion and Ginger. Fragrant Rice. Sour Cream and Coriander.
(Can be made Vegan)
DESSERTS
Poached Mulled Pear Tart Tatin with a Vanilla Crème Anglaise.
(Can be made Vegan)
Rich Mocha Cheesecake, Salted Caramel Purée, White Chocolate Blossom.
(Can be made Vegan)
Black Cherry Chocolate Fondant, Black Cherry Purée, Almond Vanilla Cream.
Sticky Toffee and Apple Pudding, Fresh Vanilla Custard, Salted Toffee Sauce.
Selection of British Cheeses, Cranberry and Raisin Toast, Artisan Crackers, Grapes, Fig and a Spiced Apple and Pear Chutney.
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