Starters

Watercress, celery, and wild rocket soup
A rich creamy soup flavoured with dolcelatte cheese and topped with garlic croutons

Terrine of venison and duck
With foie gras, pistachio nuts, red chard, and a caramelised pear, orange and cranberry compote

Feta, courgette and wild mushroom tart
Sautéed wild mushrooms, courgettes, mixed herbs in a savoury pastry tart, baked with feta cheese and served with a tomato and avocado salad

Oak smoked salmon
With smoked parsnip and fennel chips and a pink peppercorn and dill mustard dressing



Main Courses

Whole Roast baby Poussin
Topped with streaky bacon and roasted, served on a bed of spinach with a fresh tomato sauce infused with, button onions, chorizo and kalamata olives

Noisettes of English lamb
With a provincial herb crust, glazed fresh redcurrant and port sauce and a Parisian of garlic roasted sweet potatoes

Char grilled Oxfordshire Fillet Steak
On a grilled Portobello mushroom filled with shallot and onion compote
And a rich red wine veal jus

Grilled pesto coated sea bass with seared scallops
Fillet of sea bass coated in a fresh basil pesto, with queen scallops and rosemary, lemon and garlic butter sauce

Spinach and haloumi frittata with asparagus
Individual frittata filled with spinach, haloumi cheese and diced saffron potatoes, with new potato, leek and asparagus salad gratanated with a hollandaise sauce

Desserts

Lemon and coconut tart
Topped with fresh caramelised raspberries and grated white chocolate

Grand Marnier infused strawberries
With brandy snap biscuits and Chantilly cream

Rhubarb and mango crème brulee
With home made almond shortbread biscuits

Milk chocolate and banana parfait
A frozen layered mouse of milk chocolate and bananas
Served with a tangy orange and mint sauce

Coffee and Chocolate Truffles