Private Dining

Starters

• Butternut Squash & Sweet Potato Soup
• Spicy Salmon Cakes with Lemon & Dill Mayonnaise
• Seared Scallops with Pea Puree, Crispy Bacon & Mint Oil
• Tomato & Parmesan Galettes drizzled with Basil Oil
• Risotto of Herbs with Roasted Baby Scallops
• Foie Gras Parfait with Caramelised Red Onion & Port Jam & Toasted Brioche
• Potato Rosti topped with Grilled Goats Cheese & Smoked Rainbow Trout
• Twice Baked Cheddar Soufflés with Spinach Salad with Walnut Vinaigrette
• Wild Mushroom Bouchees

All starters are served with Dinner Rolls & English Butter.

Mains

• Roasted Rib of Beef with Caramelised Shallots & Port Gravy
  Served with Parsnip Puree, Brussel Sprout, Savoy Cabbage and Chestnut Stir Fry & Roast Potatoes

• Peppered Fillet of Beet with a Whiskey & Mushroom Sauce

• Seared Loin of Venison, Sauteed Root Vegetables & Sweet Potato

• Rack of Lamb with Herb Crust with Thyme Jus

• Loin of Pork with Mustard Sauce

• Roasted Pork Belly with Plum Sauce
   
• Pheasant with Calvados Cream & Caramelised Apples

• Roast Chicken Breast with Cep Sauce
   
• Roast Poulet Des Laundes

• Tarragon Chicken
   
• Wild Salmon with Noilly Prat Sauce
   
• Pan Fried Sea Bass with Buttered Leeks & Champagne Sauce
   
• Sweet Potato, Wild Mushroom & Chestnut Cakes with a Cep Sauce

• All main courses are served with seasonal suitable side dishes

Puddings

• Metingues with Vanilla Cream, Mango & Passion Fruit
• Filo Apple Tarts with Calvados Cream Caramel Sauce & Vanilla Bean Ice Cream
• Spicy Plum Crumbles with Clotted Cream
• Poached Pears in White Wine with Poire William Cream & Hot Chocolate Sauce
• Lemon Tarts with Cassis Sauce &  Vanilla Bean Ice Cream 
• Bitter Chocolate Tart with Blood Orange Ice Cream
• Sticky Toffee & Date Pudding with Vanilla Bean Ice Cream
• Hot Chocolate Souffle with Cornish Clotted Cream & Lavender Shortbreads

Cheeseboard

We work with the "Fine Cheese Company" who supply us with the most amazing local cheeses which we serve with their delicious biscuits, grapes, pear slices, celery , figs and Quince jelly.

To Finish

Pots of fresh Coffee, English Tea & Chocolate Brownie Cubes or Truffles.