Fine Dining

with spiced Marie Rose and baby herb salad

served alongside a wild salmon & dill mousse, both accompanied with diced pickled cucumber, creamed horseradish, cucumber ribbons and fresh soda bread

served with frisée leaves, roasted hazelnuts, Oxford Blue cheese and drizzled with Dijon mustard dressing to finish

with Piccalilli, pistachio salt, crusty bread & baby leaf salad

served with baby leaves & sour bread

with golden cherry tomatoes, oven fried tomatoes, Bocconicini mozzarella, smoked sea salt flakes, avocado oil & balsamic glaze

finished with shavings of Parmesan cheese, toasted pine kernels, pomegranate seeds, drizzled with olive oil & balsamic

served with pan-roasted vegetables, butternut squash purée, dauphinoise potatoes finished with a shallot and madeira jus

served with pickled courgettes, roasted cherry tomatoes, individual potato cake and mint lamb jus

on a fish veloute served with roasted new potatoes with olive oil, rock salt & thyme parsley

creamy dauphinoise potatoes, buttered fine beans, roasted baby carrots in a rich redcurrant Burgundy jus

with a full-bodied red wine cream jus with a hint of wild thyme, tossed garden vegetables with smoked bacon, baby carrots & potato cake

accompanied with charred leeks and a tarragon cream sauce served with an individual pomme anna

poached summer fruit shot and chocolate cremeux

confit of orange, thick Dorset cream & a dark chocolate crumb

with pistachio crumb with a lemon sorbet

on a bed of red coulis and fresh strawberries accompanied with strawberry sorbet on a vanilla custard

Rustic cheese board, celery, grapes, chutneys with a selection of crackers