Your Special Day

PRIVATE DINING THREE-COURSE MENU

STARTERS

LAND

Ham hock terrine (parsley and wholegrain mustard, toasted sourdough)

Pressed smoked chicken (tarragon mayonnaise with roasted onion chutney)

Sliced air-dried ham (celeriac remoulade, toasted focaccia, rapeseed oil)

French Onion soup (toasted Cheese Croute)

Confit Gressingham duck rillette (apple purée, pistachio crumb, gingerbread)

SEA

BBQ smoked salmon, cucumber (confit potato, roasted beetroot)

Pickled mackerel  (spring onion, carrot, rocket and citrus)

Ceviche of Scallop £4 supplement (whipped avocado, olive oil, brown bread

Tuna salad (​​​​​​​wasabi mayonnaise, shallot, passion fruit dressing)

GARDEN

Creamed smoked goat’s cheese (salt-baked beetroot, hazelnuts, beetroot syrup) (v)

Basil-infused burrata  (cherry vine tomatoes, toasted brioche, candied hazelnuts) (v)

Spiced carrot velouté (​​​​​​​ginger and Coriander oil) (v)

Potato and leek soup (herb and truffle cream) (v)

MAINS

LAND

Five-hour braised Hereford beef (​​​​​​​parsley mash, roasted shallot, thyme)

Roast Cotswold White chicken (​​​​​​​seasonal crushed potatoes, leeks, roast chicken jus)

Confit Tamworth pork belly (white bean cassoulet, smoked bacon, BBQ spring onion)

Lamb rump (spiced red cabbage, potato rösti, mint, capers)

Corn-fed Cotswold chicken (​​​​​​​spring onions, potato terrine, wild-mushroom and truffle jus)

Pepper-crusted Herefordshire beef fillet (ale-cooked carrots, shallot purée, red wine sauce)

SEA

Baked sea bass (confit fennel, new potatoes, olive oil)

Loch Duart salmon (horseradish & herb-crush potatoes, salsa verde)

Steamed cod (​​​​​​​lentils, carrots, celery & mussel chowder)

Seared red mullet and crab risotto (​​​​​​​spinach, lemon, crème fraiche)

GARDEN

Black olive gnocchi (​​​​​​​roasted artichoke cream, wilted rocket, Roquefort) (v)

Wild mushroom & shallot lasagne ​​​​​​​(tarragon & truffle cream sauce) (v)

Spiced sweet potato (​​​​​​​chickpea & red pepper cake, spinach, corriander yoghurt) (v)

Roasted squash and orzo pasta (wilted greens, toasted croutons) (v)

DESSERTS

Lemon meringue pie (​​​​​​​raspberries, raspberry sorbet)

Vanilla cheesecake (amaretto, kirsch syrup)

B F G ​​​​​​​(Bournville chocolate mousse, dark cherry, vanilla sponge)

Salted caramel & chocolate tartlet (toasted marshmallows)

Selection of cheeses  (chutney, oatcakes)

BOWL & BUFFET MENU

LAND

Confit ham hock & smoked Cheddar macaroni (tomato chutney)

Cider-&-mustard-marinated BBQ pork shoulder (Asian-style slaw)

Slow-cooked chilli & garlic beef brisket (creamy mash)

Moroccan-spiced lamb (coriander & lime couscous)

Chicken & chorizo jambalaya (sweet peppers, tomatoes)

SEA

Panko-crusted soft-shell crab (ginger, ponzu dressing)

Wok-fried prawns (udon noodles, red peppers, soy sauce)

Smoked haddock kedgeree (spinach, almonds)

Flaked trout (sourdough, horseradish, onion pickle)

Keralan fish curry (coconut rice, mint yoghurt)

GARDEN

Sweet potato, mushroom & quinoa curry ​​​​​​​(guacamole, salsa ) (v)

Crispy avocado tacos (pico de gallo, lime crème fraïche) (v)

Kung Pao cauliflower (jalapeño chillies, spring onions) (v)

Cheesy polenta chips (red pepper dip) (v)

Charred halloumi & watermelon (pitta bread) (v)

SALADS

Rocket and Parmesan

Tomato & mozzarella (v)

Garden greens (v)

Coleslaw (v)

Potato (wholegrain mustard ) (v)

Giant Israeli couscous (spinach, pine nuts, harissa) (v)

CANAPÉ MENU

COLD

Duck liver mousse with apple

Parmesan sablé and mushroom

Tuna with black pepper and oliver

Crab, chilli and radish

Smoked salmon tartar blini with dill

Ham hock and red onion

Beetroot goat cheese cracker

HOT

Mushroom arancini

Gougères and chorizo

Baked potato with soured cream

Pork belly and apple

Confit duck hoisin

Tomato & pesto pizza

Shepherd’s pie