Starters

Butternut squash veloute, marinated shimeji mushrooms, toasted pumpkin seeds (V / GF)
Garden beetroot salad, whipped goats cheese, candied walnuts (V / GF)
Caramelised onion, feta and balsamic pepper tart, roquet salad (V)
Ham hock ballotine, piccalilli flavours, toasted sourdough
Duck liver terrine, hazelnut and endive salad, sherry reduction, toasted brioche

Main Course

Roast breast of Corn fed chicken, potato fondant, creamed cabbage, onions, bacon, chicken jus (GF)
Pot roast shoulder of lamb, creamed potato, garden greens, honey roasted carrots, lamb jus (GF)
Roast loin of Manor House pork, savoy cabbage, carrot puree, red wine poached apple, organic cider sauce (GF)
Braised featherblade of Stokes Marsh farm beef, horseradish potato, bourgignon garnish, braising juices (GF)
Fillet of Cornish sea bream, creamed potatoes, broad beans, glazed fennel, citrus dressing (GF)

Dessert

Vanilla crème brulee, lemon curd, raspberry sorbet (GF / V)
Dark chocolate torte, caramelised banana, coconut cream (GF / V)
Pear tart fine, candied walnuts, cardamom ice cream (V)
White chocolate cheesecake, baileys ice cream, blackberry gel (V)
Caramel mousse, malt granola, milk ice cream (GF)

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