Seasonal Menus
Flavours that change with seasons.
Spring Awakening - Available from mid April
Complimentary Canapes, Petit Fours & Palate Cleanser
3 Course - £90/pp . min 10 guests
4 Course - £105/pp . min 8 guests
5 Course - £125/pp . min 6 guests
Canapés
Pea & Mint Blini, Whipped Ricotta, Crispy Capers
Asparagus Tip, Hollandaise, Shaved Pecorino on Sourdough Crostini
Spring Pea Velouté Shot, Crème Fraîche, Chive Oil
First Course
Burrata, Heritage Tomato, Basil Oil, Toasted Pine Nuts
Pickled Cucumber, Radish, Lemon Dressing
or
Whipped Goat's Cheese, Spring Onion, Candied Walnuts
Honey & Thyme Dressing, Pea Shoots
Second Course
Smoked Salmon & Dill Terrine, Cucumber Ribbons, Caper Cream
Toasted Rye, Pickled Shallot
or
Jersey Royal & Wild Garlic Velouté, Chive Chantilly
Crispy Shallots, Herb Oil
Third Course
Pan-roasted Halibut, Asparagus, Pea Purée, Brown Butter Beurre Blanc
or
Roasted Cauliflower Steak, Salsa Verde, Charred Spring Onion
Toasted Almonds, Lemon Emulsion
Palate Cleanser
Palate cleanser
Fourth Course
Roast Rack of Lamb, Salsa Verde, Jersey Royals, Tenderstem Broccoli
Rosemary Jus
or
Morel & Spring Vegetable Fricassée, Aged Parmesan Velouté
Soft Polenta, Tarragon Oil
Fifth Course
Lemon Posset, Strawberry Compote, Shortbread Crumb
or
Poached Rhubarb, Vanilla Custard, Pistachio Crumble
Clotted Cream
Petit Fours
Salted Caramel Truffle
Blackberry Pâte de Fruit
Shortbread with Lavender Sugar
Falling Flavours - Available from Mid September
Complimentary Canapes, Petit Fours & Palate Cleanser
3 Course - £90/pp . min 10 guests
4 Course - £105/pp . min 8 guests
5 Course - £125/pp . min 6 guests
Canapés
Crispy Potato Rösti, Whipped Lincolnshire Poacher, Pickled Apple
Venison Tartare, Cured Egg Yolk, Smoked Aioli on Toasted Brioche
Pumpkin Velouté Shot, Toasted Pumpkin Seeds, Sage Oil
First Course
Foie Gras, Bramley Apple Puree, Celeriac Remoulade, Candied Walnuts
or
Salt-baked Beetroot, Goat’s Curd, Blackberry Vinaigrette, Candied Walnut
Second Course
Pheasant & Chestnut Terrine, Fig Chutney, Toasted Sourdough, Pickled Girolles
or
Jerusalem Artichoke Velouté, Truffle Chantilly, Crispy Artichoke Skins
Third Course
Roast North Sea Cod, Cauliflower Three Ways, Raisin & Caper Dressing
or
Roast Cauliflower Steak, Smoked Almonds, Golden Raisins, Parsley Emulsion
Palate cleanser
Fourth Course
Roast Venison Loin, Blackberry Jus, Heritage Carrot, Cavolo Nero, Potato Gratin
or
Wild Mushroom & Barley “Risotto”, Aged Old Winchester, Tarragon Oil
Fifth Course
Bramley Apple Tart, Calvados Caramel, Vanilla Ice Cream
or
Poached Pear, Spiced Red Wine, Hazelnut Crumble, Clotted Cream
Petit Fours
Salted Caramel Truffle
Blackberry Pâte de Fruit
Shortbread with Rosemary Sugar
