A three course function or party menu starts from just £32.50* per person. (*depending on menu selected). Please choose three starters, three main courses (including vegetarian option) and three desserts from the list below. These will need to be pre-chosen and we will need to know final quantities of each dish at least 7 working days prior to your function.
Velouté of Leek and Potato (V) £6.50
Velouté of Roasted Carrot and Cumin (V) £6.50
Velouté of Vine Tomato with Basil Pesto (V) £6.50
Velouté of Smoked Celeriac (V) £6.50
Velouté of Curried Cauliflower (V) £6.50
STARTERS: COLD
Gin Cured Trout with Cucumber and Dill Dressing £10.95
Ballotine of Smoked Salmon with Cornish Crab Salad, Lemon Pureé and Walnut Wafers £10.95
Beef Carpaccio with Truffle Dressing, Parmesan and Lambs Lettuce £10.50
Terrine of Free Range Chicken and Mushroom with Mustard Mayonnaise and Pickled Onions £9.95
Salad of Goats Curd, Pink Lady Apples, Pine Nuts, Beetroot with a Honey and Thyme Dressing £9.50
Burrata Cheese with Romesco Sauce and Bitter Leaf Salad £10.95
Foie Gras and Confit Duck Terrine with Sauternes Jelly £12.95
STARTERS: HOT
Risotto of Wild Mushrooms with Parmesan and Crème Fraîche £8.50
Risotto Of MRisotto of Wild Mushrooms with Parmesan and Crème Frâiche £9.50
Risotto of Ham Hock, Tarragon, Parmesan and Crème Frâiche £10.50
Pork Belly and Black Pudding Croquant with Celeriac Remoulade and Apple Chutney £10.50
Deep Fried Fish Cake with Tartar Sauce and a Baby Leaf Salad £9.50
Raviolo of Lobster and Buttered Spinach with a Lobster and Cognac Sauce £12.95
Goats Cheese Salad and Walnut Vol au Vent with a Honey Mustard Dressing and Mustard Frill Salad £9.50
Warm Salad of Asparagus, Jersey Royals and Summer Truffles with a Crispy Fried Hens Egg (April-May) £11.50
Jugged Hare with a Rosemary, Garlic and Potato Espuma (Sept-Feb) £10.50
Salmon with Tomato & Harissa Braised Chick Peas, Salsa Verde Sauce £19.50
Roast Line Caught Sea bass with New Potatoes, Tenderstem Broccoli, Cockle and Chive Bourride Sauce £22.00
Steamed Black Bream, Spinach, Chorizo, Octopus and a Tomato Ragu £19.50
Panfried Skate Wing, Etuvée of Leeks, Parmentier Potatoes and Brown Shrimps £20.00
MAIN COURSES: MEAT
Roasted Breast of Free Range Chicken with Potato Purée, Spinach and a Wild Mushroom Cream Sauce £18.00
Crispy Belly of Gloucester Old Spot Pork, Potato Purée, Braised Onions, Apple Purée and Pork Jus £20.50
Braised Lamb Shank, Potato Purée, Braised Red Cabbage and Lamb Jus £21.50
Fillet of Beef Wellington with a Ragout of Mushrooms, Baby onions, Pancetta and Bordelaise Sauce £27.95
Braised Beef Cheek with Potato Purée, Hispi Cabbage, Red Wine Shallot and Pancetta Sauce £21.00
Confit of Duck Leg with a Cassoulet of White Beans, Pancetta, Toulouse Sausage and a Duck Sauce £19.95
Roast Rump of Lamb with Aubergine Parmigiana, Spinach and a Lamb Jus £21.50
MAIN COURSES: VEGETARIAN
Josper Roasted Cauliflower, Tomato and Harissa Braised Chickpeas and Tenderstem Broccoli £18.50
Baked Wild Mushroom Pithivier with Buttered Savoy Cabbage, Potato Purée and a Mushroom Sauce £19.50
Panfried Potato Gnocchi with Roasted Cauliflower, Roasted Hazelnuts and a Mushroom Sauce £18.50
DESSERTS
Individual Cheese Plate Selection £10.50
Individual Cheese Plate Selection £10.50
Hot Valrhona Chocolate Fondant, Chocolate Soil, Griottine Cherries and Vanilla Ice Cream £9.00
Dark Chocolate Marquise, Honeycomb and Orange Sorbet £8.50
Baked Vanilla Cheesecake, Passionfruit Sorbet and Seasonal Fruits £8.50
Lemon Posset with a Raspberry Salad £8.00
Warm Sticky Toffee Pudding, Caramelised Pecan Nuts and Vanilla Ice Cream £8.00
Iced Peanut Parfait with a Raspberry Sauce and Peanut Brittle and Chocolate Ice Cream £8.00
Pineapple Carpaccio with Roasted Pineapple, Passion Fruit and a Coconut Sorbet £8.00
Our menus: LUNCH/DINNER MENUS
STARTERS: SOUPSVelouté of Leek and Potato (V) £6.50
Velouté of Roasted Carrot and Cumin (V) £6.50
Velouté of Vine Tomato with Basil Pesto (V) £6.50
Velouté of Smoked Celeriac (V) £6.50
Velouté of Curried Cauliflower (V) £6.50
STARTERS: COLD
Gin Cured Trout with Cucumber and Dill Dressing £10.95
Ballotine of Smoked Salmon with Cornish Crab Salad, Lemon Pureé and Walnut Wafers £10.95
Beef Carpaccio with Truffle Dressing, Parmesan and Lambs Lettuce £10.50
Terrine of Free Range Chicken and Mushroom with Mustard Mayonnaise and Pickled Onions £9.95
Salad of Goats Curd, Pink Lady Apples, Pine Nuts, Beetroot with a Honey and Thyme Dressing £9.50
Burrata Cheese with Romesco Sauce and Bitter Leaf Salad £10.95
Foie Gras and Confit Duck Terrine with Sauternes Jelly £12.95
STARTERS: HOT
Risotto of Wild Mushrooms with Parmesan and Crème Fraîche £8.50
Risotto Of MRisotto of Wild Mushrooms with Parmesan and Crème Frâiche £9.50
Risotto of Ham Hock, Tarragon, Parmesan and Crème Frâiche £10.50
Pork Belly and Black Pudding Croquant with Celeriac Remoulade and Apple Chutney £10.50
Deep Fried Fish Cake with Tartar Sauce and a Baby Leaf Salad £9.50
Raviolo of Lobster and Buttered Spinach with a Lobster and Cognac Sauce £12.95
Goats Cheese Salad and Walnut Vol au Vent with a Honey Mustard Dressing and Mustard Frill Salad £9.50
Warm Salad of Asparagus, Jersey Royals and Summer Truffles with a Crispy Fried Hens Egg (April-May) £11.50
Jugged Hare with a Rosemary, Garlic and Potato Espuma (Sept-Feb) £10.50
Our menus: MAIN COURSES
MAIN COURSES: FISHSalmon with Tomato & Harissa Braised Chick Peas, Salsa Verde Sauce £19.50
Roast Line Caught Sea bass with New Potatoes, Tenderstem Broccoli, Cockle and Chive Bourride Sauce £22.00
Steamed Black Bream, Spinach, Chorizo, Octopus and a Tomato Ragu £19.50
Panfried Skate Wing, Etuvée of Leeks, Parmentier Potatoes and Brown Shrimps £20.00
MAIN COURSES: MEAT
Roasted Breast of Free Range Chicken with Potato Purée, Spinach and a Wild Mushroom Cream Sauce £18.00
Crispy Belly of Gloucester Old Spot Pork, Potato Purée, Braised Onions, Apple Purée and Pork Jus £20.50
Braised Lamb Shank, Potato Purée, Braised Red Cabbage and Lamb Jus £21.50
Fillet of Beef Wellington with a Ragout of Mushrooms, Baby onions, Pancetta and Bordelaise Sauce £27.95
Braised Beef Cheek with Potato Purée, Hispi Cabbage, Red Wine Shallot and Pancetta Sauce £21.00
Confit of Duck Leg with a Cassoulet of White Beans, Pancetta, Toulouse Sausage and a Duck Sauce £19.95
Roast Rump of Lamb with Aubergine Parmigiana, Spinach and a Lamb Jus £21.50
MAIN COURSES: VEGETARIAN
Josper Roasted Cauliflower, Tomato and Harissa Braised Chickpeas and Tenderstem Broccoli £18.50
Baked Wild Mushroom Pithivier with Buttered Savoy Cabbage, Potato Purée and a Mushroom Sauce £19.50
Panfried Potato Gnocchi with Roasted Cauliflower, Roasted Hazelnuts and a Mushroom Sauce £18.50
DESSERTS
Individual Cheese Plate Selection £10.50
Individual Cheese Plate Selection £10.50
Hot Valrhona Chocolate Fondant, Chocolate Soil, Griottine Cherries and Vanilla Ice Cream £9.00
Dark Chocolate Marquise, Honeycomb and Orange Sorbet £8.50
Baked Vanilla Cheesecake, Passionfruit Sorbet and Seasonal Fruits £8.50
Lemon Posset with a Raspberry Salad £8.00
Warm Sticky Toffee Pudding, Caramelised Pecan Nuts and Vanilla Ice Cream £8.00
Iced Peanut Parfait with a Raspberry Sauce and Peanut Brittle and Chocolate Ice Cream £8.00
Pineapple Carpaccio with Roasted Pineapple, Passion Fruit and a Coconut Sorbet £8.00
