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Starters

Salad of gorgonzola, figs, chicory and pine nuts
Baked goat’s cheese with peperonata, pesto and balsamic glaze
Pressed terrine of zucchini, mozzarella and tomatoes with basil oil
Chargrilled focaccia with asparagus, wild mushrooms and a poached hen’s egg
Open ravioli of crab, salt cod and chilli
Grilled peach salad with burrata, parma ham and rocket
Fried stuffed courgette flower with ricotta, parmesan, mint and peperonata
Tuscan panzanella salad with burrata
Caprese salad of heritage tomatoes, mozzarella, avocado, pine nuts and basil
Carpaccio of beef with parmesan shavings and rocket

Mains

Chicken milanese with salsa verde, garlic roasties and rocket
Tagliata of beef with truffled wild mushrooms, roasties, rocket and parmesan
Osso buco with a milanese risotto
Cracked porchetta with a fricassee of grilled fennel, field mushrooms and new potatoes
Roast chump of lamb with aubergine parmigiana, roast garlic and spinach
Lobster linguine with chilli, capers, roast cherry tomatoes and basil
Beef in barolo with roast chestnuts, pancetta, creamy mash, carrots and bone marrow crostini
Skillet roast fillet of bream with grilled vegetables and sundried tomato and caper salsa
Chicken saltimbocca with a cheese souffle and spinach
Wild mushroom and herb gnocchi with truffle oil and pecorino
Linguine with mussels, chilli, wild garlic, courgettes and saffron
Pumpkin and mascarpone ravioli with brown sage butter

Desserts

Polenta, almond and Amalfi lemon cake with crème fraiche
Tiramisu
Poached figs in raspberry syrup with mascarpone
Lavender and grappa panna cotta with summer berries
Lemon and ricotta tart, berry compote
Chocolate panettone bread and butter pudding

Starters

Salad of smoked trout, lardons, croutons, dandelion and a poached hen's egg
Prawn, avocado and cucumber cocktail with melba toast
Warm ham hock terrine with pickles, chutney and toast
Squash, chestnut, sage, wild mushroom and goat's cheese tart with shoots and leaves
Broad beans, bacon with grilled goat's cheese
Salad of chicory, stilton, apples, toasted walnuts and mustard dressing
Warm smoked haddock, spinach and a poached hen's egg
Devilled kidneys on toast
Potted shrimps with melba toast
Waldorf salad
Caesar salad with crispy chicken wings

Mains

Slow cooked beef shin with chestnuts, bacon, brussel tops, celeriac mash
Haunch of venison with rosti potato, red cabbage, green peppercorn sauce, parsnips crisps
Crispy duck leg with peas, bacon and baby onion compote and dauphinoise potato
Lamb hot pot with red cabbage
Steak and kidney pie with caramelised root vegetables, kale and creamed potatoes
Slow cooked lamb shin, rosemary dumplings, baby vegetables and barley
Traditional Sunday roast lunch of Cracked Pork or Beef with all the trimmings
Classic fish pie with minted peas
Cracked Pork belly with field mushrooms, fennel and sauté new potatoes
Poached smoked haddock, crushed new potatoes, spinach and chive sauce

Desserts

Peach melba, toasted almonds, vanilla ice cream
Red berry sherry trifle
Treacle tart with clotted cream or custard
Bread and butter pudding with custard
Raspberry sponge pudding
Sticky toffee pudding with caramel sauce and vanilla ice cream
Summer pudding with pouring cream
Rhubarb and ginger crumble with custard
Banoffee pie
Baked Alaska

Starters

Escargots, field mushrooms, garlic, rosti potato and parsley oil
Salmon tartare with crème fraiche and avocado
Warm salad of butternut squash, puy lentils, red onions, dates, goat's cheese and pomegranate
Salad niçoise
Caramelised onion, sage and gruyère tart with shoots and leaves
Twice baked comté cheese souffle
Warm salad of wood pigeon, lardons, croutons, frisée lettuce and a poached egg
Stuffed artichoke heart, mushroom duxelles, hollandaise and a poached hen's egg
Minute steak of salmon with sorrel sauce

Mains

Confit of cracked pork with a fricassee of Jerusalem artichokes, field mushrooms and new pots
Beef bourguignon with all the bits, bone marrow croutons and truffle mash
Daube of pig cheeks with cider, apples and creamed potatoes
Roast chump of lamb with petit pois à la française and dauphinoise potatoes
Navarin of lamb with rosemary dumplings, baby vegetables and barley
Classic cassoulet with green salad
Roulade of plaice with samphire, asparagus, cucumber, caper brown butter and new potatoes
Minute steak of salmon with samphire, crab, avocado, cherry tomatoes and chive beurre blanc

Desserts

Espresso and bailey crème brûlée
Chocolate fondant, vanilla ice cream
Pear tarte tatin
Crepes suzette
Apricot frangipane tart with clotted cream
Apple tarte fines with butterscotch sauce and vanilla ice cream
Crème caramel with poached rhubarb
Brioche bread and butter pudding

Starters

Globe artichokes stuffed with wild mushrooms, a poached hen's egg and hollandaise sauce
Salad of oven roasted red peppers, capers, mint, parmesan shavings and balsamic glaze
Caramelised onion, sage and gruyere tart with shoots and leaves
Insalata Caprese with avocado and toasted pine nuts
Classic Greek salad
Salad of endive blue cheese, figs and toasted hazelnuts
Baked Goat's cheese with peperonata and basil pesto
Warm salad of butternut squash, lentils, red onions, goat's cheese, pomegranate and pumpkin seeds

Mains

Aubergine Parmigiana with a garden salad
Stuffed aubergine 'Turkish Style' with pearl couscous, aioli, pomegranate, chilli and coriander
Spring green risotto
Twice baked double Gloucester cheese souffle with spinach
Pumpkin and ricotta rotolo with brown butter and sage
Squash, wild mushroom, lentil and goat's cheese 'wellington' with spinach and beurre blanc
Shallow fried stuffed courgette flower with ricotta, peperonata and pesto
Sweet potato, black bean, sweetcorn, sweet pepper and jalapeño quesadilla with guacamole, sweet chilli and sweet potato fries

Desserts

Espresso and baileys crème brûlée with shortbread
Marmalade bread and butter pudding with custard
Summer berry sherry trifle
Apricot and frangipane tart with crème fraiche
Fruit and nut chocolate brownies vanilla ice cream
Tiramisu
Stick toffee and date pudding with vanilla ice cream

Starters

Waldorf salad
Caesar's salad with crispy chicken wings
Smoked salmon, new potato salad, pickled cucumber with a dill and mustard dressing
Stilton, chicory, toasted walnuts and a poached pear salad
Chargrilled country toast with brie, girolles mushrooms and tarragon sauce
Prawn, avocado and cucumber cocktail, marie rose sauce and melba toast
Baked Vacherin Mont D’or with roast garlic, chutney and country toast (supplement)
Warm salad of ham hock, jerusalem artichokes, peas and mint
Black pudding scotch egg with curry mayo
Warm salad of butternut squash, lentils, goat’s cheese, pomegranate and dates
Warm smoked haddock and spinach salad with a poached hen’s egg
Potted shrimps with melba toast

Mains

Roast Haunch of wild venison with a rosti potato, red cabbage, apples, green peppercorn sauce
Steak and kidney pie with caramelised root vegetables, tenderstem and creamed potatoes
Slow cooked lamb shin, rosemary dumplings, baby vegetables, barley and mash
Cracked confit Pork belly with field mushrooms, fennel and sauteed new potatoes
Roast Mallard ' two ways' with shaved brussels and bacon, rosti potato, gravy
Calf's liver and bacon with bubble and squeak, beetroot and horseradish relish and sage butter
Roulade of turkey with pigs in blankets, roast root vegetables, roast potatoes, shaved brussels and chestnuts and cranberry sauce
Slow cooked blade of beef, truffled mash, sprout tops, chestnuts in bacon, carrots and cranberries
Butternut squash, wild mushrooms, lentils and goat's cheese 'Wellington' with celeriac puree

Desserts

Rhubarb and ginger crumble with custard Banoffee pie ‍‍ ‍Xmas pudding with drunken custard
Espresso and baileys crème brûlée with shortbread
Marmalade bread and butter pudding with custard
Pear tarte tatin with vanilla ice cream
Red berry sherry trifle
Fruit and nut chocolate brownies vanilla ice cream
Treacle tart with clotted cream or custard
Stick toffee with caramel sauce and vanilla ice cream Tiramisu