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- starter
- Mediterranean Antipasti
- A selection of Italian Parma ham, herb marinated olives, sun-blushed tomatoes, buffalo mozzarella, sweet roasted peppers, drizzled with an extra virgin olive oil and black pepper dressing
- Lemon Beurre Blanc Chicken Supreme
- Summer Fruit Pudding
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- starter
- Cream of Asparagus and Truffle Velouté
- Fresh summer asparagus, white wine and crème fraîche, blended to a creamy smooth velouté and scented with truffle oil and lemon thyme
- Scotch Beef Bergerac
- Dark Chocolate Truffle
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- main
- Medaillon of Beef au Poivre
- Prime beef steak, pan fried with mild pink and green peppercorns, slowly cooked in a light French cognac sauce, finished with fine herbs and a hint of crème fraîche, served with summer herb roasted new potatoes
- Beef Carpaccio and Stilton Salad
- Strawberry Shortcake Chantilly
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- main
- Scotch Beef Bergerac
- Prime cut of Scotch beef marinated in whole grain mustard and French Bordeaux, lightly scented with thyme and marjoram, cooked until tender and served with a home-made, smooth potato and root vegetable purée.
- Cream of Asparagus and Truffle Velouté
- Dark Chocolate Truffle
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- starter
- Beef Carpaccio and Stilton Salad
- Wafer thin peppered fillet steak and crushed mature Somerset Stilton, served on a bed of frisée salad with a caper berry and olive oil dressing
- Medaillon of Beef au Poivre
- Strawberry Shortcake Chantilly
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- dessert
- Hazelnut and White Chocolate Cheesecake
- Crunchy biscuit and Hazelnut base filled with whipped soft cheese, mascarpone and white chocolate, finished with a hazelnut and chocolate syrup
- Terrine of Armagnac Parfait
- Rosette of Lamb Forestière
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- main
- Traditional Confit de Canard
- The tenderest oven-baked Barbary duck, lightly scented with lemon, orange, thyme and garlic, served with a crispy skin and a fragrant port jus, lying on a bed of pommes gratin dauphinoises
- Warm Pancetta, Mozzarella and Basil Salad
- English Strawberries and Raspberries
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- dessert
- Classic Creme Brulée
- The creamiest smooth set Jersey cream, infused with fresh vanilla pods, sprinkled with brown sugar and caramelised until crisp and gold, served with a selection of fresh raspberries
- Warm Goat's Cheese and Roasted Vegetables Bruschetta
- Fresh Sage and Parma Ham Chicken
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- dessert
- Dark Chocolate Truffle
- The darkest cocoa rich chocolate, whipped with fresh Jersey cream, set on a ginger nut biscuit base, sprinkled with icing sugar and garnished with redcurrant and mint leaves
- Cream of Asparagus and Truffle Velouté
- Scotch Beef Bergerac
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- starter
- Scented Smoked Duck and Chargrilled Asparagus
- The finest Barbary duck breast finely sliced, served with chargrilled asparagus with slow roasted Italian plum tomato and tarragon dressing
- Tenderloin of Pork Calvados
- Fresh Raspberry Bavarois
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- starter
- Warm Goat's Cheese and Roasted Vegetables Bruschetta
- Riblaire goat’s cheese, slowly melted over chargrilled roasted peppers, shallots, courgettes and aubergines, served on toasted garlic ciabatta bread
- Fresh Sage and Parma Ham Chicken
- Classic Creme Brulée
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- starter
- Warm Smoked Haddock and Chilled Tomato Salad
- The best local naturally smoked haddock fillet, baked with an Emmental and mature cheddar Gruyère glaze, served on sweet vine ripened tomatoes with a classic vinaigrette dressing
- Girolles & Madeira Scented Chicken
- Peach and Passion fruit Charlotte
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- main
- Herb Crusted Salmon Supreme
- Supreme of Scotch salmon crusted with parmesan, lemon thyme, oregano, parsley and dill, served with saffron scented asparagus, vermouth and crème fraîche sauce and served on a bed of crushed new potatoes
- Fresh Spinach and Ricotta Raviolis
- Warm Chocolate and Toffee Genoise
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- main
- Rosette of Lamb Forestière
- A generous lamb steak, seared and gently cooked in a sweet confit of tomato and fresh tarragon sauce, garnished with foraged wild mushrooms, accompanied by dauphinoise potatoes
- Terrine of Armagnac Parfait
- Hazelnut and White Chocolate Cheesecake
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- main
- Lemon Beurre Blanc Chicken Supreme
- Marinated breast of corn fed chicken, cooked in white wine and garden herbs with a light and fresh lemon beurre blanc sauce, served on a bed of crushed new potatoes with parsley and chives
- Mediterranean Antipasti
- Summer Fruit Pudding
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- main
- Girolles & Madeira Scented Chicken
- Pan-fried chicken supreme filled with wild and forest mushrooms, parsley and garlic, glazed with a Madeira jus and served on a bed of pommes dauphinoises
- Warm Smoked Haddock and Chilled Tomato Salad
- Peach and Passion fruit Charlotte
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- starter
- Warm Pancetta, Mozzarella and Basil Salad
- Strips of crispy pancetta, chilled baby mozzarella pearls, and fresh summer basil leaves, served on lamb’s lettuce with a cabernet wine vinegar dressing
- Traditional Confit de Canard
- English Strawberries and Raspberries
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- starter
- Terrine of Armagnac Parfait
- Smooth slice of home-made terrine, scented with Armagnac and fine herbs, served with fresh apricot chutney and warm granary rolls
- Rosette of Lamb Forestière
- Hazelnut and White Chocolate Cheesecake
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- dessert
- Peach and Passion fruit Charlotte
- Crunchy Brandy snap base with whisked peach and passion fruit centre, topped with a sharp citrus and Seville orange glaze, on a fresh fruit coulis
- Warm Smoked Haddock and Chilled Tomato Salad
- Girolles & Madeira Scented Chicken
-
- main
- Tenderloin of Pork Calvados
- Pan-seared pork filet flamed with calvados, scented with a Normandy cider, Dijon mustard, fresh sage and crème fraîche sauce, garnished with caramelised summer apples, served on baby herb roasted new potatoes
- Terrine of Armagnac Parfait
- Fresh Raspberry Bavarois
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- dessert
- Fresh Raspberry Bavarois
- Fresh English raspberries blended with whipped double cream, set on the lightest sponge, glazed with a dark raspberry gelee and served on a pool of strawberry sauce
- Scented Smoked Duck and Chargrilled Asparagus
- Tenderloin of Pork Calvados
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- starter
- Fresh Spinach and Ricotta Raviolis
- Baby spinach leaves, fresh Italian ricotta and sun-dried tomatoes, wrapped in a fresh egg pasta ravioli and served with a light parmesan cream
- Herb Crusted Salmon Supreme
- Warm Chocolate and Toffee Genoise
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- main
- Fresh Sage and Parma Ham Chicken
- Oven-baked, tender chicken breast, wrapped with cured Parma ham and fresh sage leaves, resting on a bed of creamy leeks, buttered baby spinach and topped with a melting of Emmental, Gruyère and Brie
- Warm Goat's Cheese and Roasted Vegetables Bruschetta
- Classic Creme Brulée
-
- starter
- Smoked Salmon, King Prawn and Gravadlax Medley
- (Our Head Chef’s personal favourite and recommendation to you) The finest Scottish smoked salmon, dill and mustard cured gravadlax and succulent king prawn, set on a bed of crisp baby leaves with a light olive oil and balsamic dressing
- Summer Herb Fragrant Chargrilled Chicken
- Triple Delight
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- dessert
- Warm Chocolate and Toffee Genoise
- The lightest chocolate and toffee sponge smothered with a rich coco caramel sauce, served warm with vanilla scented crème fraiche
- Fresh Spinach and Ricotta Raviolis
- Herb Crusted Salmon Supreme
-
- dessert
- English Strawberries and Raspberries
- The finest hand picked ripe berries simply served chilled and dusted with lemon scented caster sugar, garnished with fresh garden mint
- Warm Pancetta, Mozzarella and Basil Salad
- Traditional Confit de Canard
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- dessert
- Strawberry Shortcake Chantilly
- Crisp all butter shortbread hearts, layered with light vanilla scented chantilly cream and plump English strawberries, served on a pool of strawberry syrup
- Beef Carpaccio and Stilton Salad
- Medaillon of Beef au Poivre
-
- main
- Summer Herb Fragrant Chargrilled Chicken
- (Our Head Chef’s personal favourite and recommendation to you) Tender breast of chicken infused with a selection of fine herbs, including garlic, mild pimento, coriander, lime zest, extra virgin olive oil, seared on the chargrill for the most amazing combination of flavours, served with herb roasted new potatoes.
- Smoked Salmon, King Prawn and Gravadlax Medley
- Triple Delight
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- dessert
- Summer Fruit Pudding
- Fresh sweet brioche pudding bursting with ripe summer berries, served with rich mascarpone and blackcurrant drizzle
- Mediterranean Antipasti
- Lemon Beurre Blanc Chicken Supreme
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- starter
- Warm Tiger Prawns Brochette
- Large, shelled king prawns marinated in ginger, garlic, lime and coriander, tossed in lemon butter and served on a rocket and watercress salad
- Valentine of Southdown Lamb
- Warm Treacle Tart
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- dessert
- Warm Treacle Tart
- An English classic pudding traditionally served with Cornish clotted cream
- Warm Tiger Prawns Brochette
- Valentine of Southdown Lamb
-
- dessert
- Triple Delight
- (Our Head Chef’s personal favourite and recommendation to you) An individually platted selection of three delightful miniature desserts: Baby summer fruit Pavlova, Rich dark chocolate parfait with amaretto biscuit & Caramelised French lemon tart
- Smoked Salmon, King Prawn and Gravadlax Medley
- Summer Herb Fragrant Chargrilled Chicken
-
- main
- Valentine of Southdown Lamb
- Tender lamb shank slowly simmered in red Côte du Rhone with roasted garlic, caramelised shallots and fresh rosemary, served on a bed of creamy, buttered, crushed new potatoes.
- Warm Tiger Prawns Brochette
- Warm Treacle Tart
