Seasonal Menus

• Slow cooked salmon, braised saffron fennel, tomato hollandaise, chive (GF)
• Chargrilled octopus, chorizo mayonnaise, salsa verde dressed kohlrabi
• Crispy smoked ham hock, tarragon bearnaise, charred baby leek (GFA)
• Sun dried tomato and cheese soufflé, hazelnut and chervil sauce, pickled fennel (V)
• Red onion tart tatin, sun dried tomato and cream cheese mousse (VG) (gfa)
• Chargrilled purple sprouting broccoli, feta and almond dressing, spring onion (V, GF) (vga)

• Slow braised lamb shoulder, herb creamy mash, red wine sauce (GF)
• Charred pave of beef, parmesan crusted black garlic dauphinoise, red wine jus (GF)
• Teriyaki glazed bream, crushed new potatoes, mango beurre blanc, horseradish
• Peppered watercress risotto, crispy bocconcini, pickled shallot (V) (gfa)
• Fish Wellington, sorrel and scallop mousse, crisp fennel and potato slice, caviar split beurre blanc **£4.00
• Spring vegetable spiced lattice Wellington, Cotswold gold mash, chimichurri (V) (vga, gfa)

Each main course dish within our seasonal menus are thoughtfully paired with vegetables that are at their peak at that time of year, sourced from trusted local suppliers

• Pisco sour style tart, lime jelly, custard, fluffy Italian meringue
• Banana parfait, candied banana skin, tangy passion fruit gel (GF)
• Kiwi and white chocolate brûlée, mint ice cream (GF)
• Lemongrass posset, miso caramel, shortbread crumb
• Poached rhubarb frangipane tart, stem ginger and vanilla ice cream
• Double baked dark chocolate soufflé, raspberry ripple crème fraiche

Freshly brewed coffee, tea, fruit infusions & petit fours

• Summer carrot and asparagus terrine, macerated fennel and yellow courgette slaw, chive emulsion (V, GF) (VGA)
• Soused torched mackerel, roasted beetroot, crispy goats cheese (gfa)
• Classic beef tartare, caramelised onion purée, crispy brick pastry (DF)
• Burrata, confit cherry tomato and artichoke salsa, pine nut and focaccia crumb (V)
• Handpicked crab, citrus crème fraîche, wasabi and cucumber jelly, radish (GF)
• Confit chicken terrine, preserved lemon and chive, tarragon purée (GF, DF)

• Mediterranean style lamb Wellington, lamb boulangère potatoes, pickled cucumber raita, jus **£5.00
• Aromatic mascarpone risotto, marinated cherry tomato, olive (V, GF) (vga)
• 24 hr braised beef, horseradish mash, tarragon emulsion, crispy carrots, red wine jus (GF)
• Cotswold chicken supreme, shallot and potato pressing, garlic and lemon herb crumb (GF)
• Crusted roasted aubergine, coriander emulsion, olive oil mash, crispy feta cheese, pomegranate salsa (VG, GF)
• Summer vegetable ricotta and olive lattice, crispy rösti, green peppercorn cream sauce (V)
• Torched cod, wild sorrel and Avruga caviar beurre blanc, olive oil mash (GF)

Each main course dish within our seasonal menus are thoughtfully paired with vegetables that are at their peak at that time of year, sourced from trusted local suppliers

• Mincemeat and all butter honey cake tart, citrus orange caramel glaze
• Dark chocolate glazed pistachio bar, caramelised clementine gel
• Apple pressing tart, blackcurrant sorbet (DF) (gfa)
• Condensed ripple caramel cheesecake, stem ginger and digestive, grapefruit purée
• Sticky date and toffee pudding, cinnamon and orange spiced sauce (vga, gfa)
• Panettone and fudge bread and butter pudding, crème anglaise

Freshly brewed coffee, tea, fruit infusions & petit fours

• Confit guinea fowl and chestnut stuffing open ravioli, roasted chicken sauce, crisp kale
• Pan seared scallop, wild mushroom, watercress purée, pancetta (GF)
• Smoked leek and prawn ballotine, roasted garlic mayonnaise, furikake powder (GF, DF)
• Coloured beetroot terrine, vegan feta mousse, verjus gel, crispy puffed rice (VG, GF)
• Roasted Jerusalem artichoke panna cotta, pickled dice pear and celery salad, hazelnut crumb (VG, GF)
• Chilli and pickled ginger crab cake, macerated courgette ribbons, brow crab hollandaise, chive

• Baked purple potato pressing, butternut and hazelnut parmesan purée, porcini mushroom cream sauce, chive (V, GF) (vga)
• Pan roasted duck, garlic buttery mash, pickled blackberry and port jus (GF)
• 24hr braised beef, crispy quinoa and leek, creamed mash, Pommery mustard jus (GF)
• Torched sea bream, roasted celeriac purée, crispy rösti, herb fish velouté (gfa)
• Roast guinea fowl, mustard and wild mushroom pomme dauphine, caramelised leek and tarragon infused jus
• Charred lamb rump, butternut and saffron pressing, chive emulsion, jus (GF, DF)

Each main course dish within our seasonal menus are thoughtfully paired with vegetables that are at their peak at that time of year, sourced from trusted local suppliers

• Chocolate and fudge lava cake, whipped crème fraîche
• Calvados poached apple, treacle scented sponge, caramelised puff pastry, sticky toffee miso sauce
• Red wine poached pear, almond and meringue crumb, vanilla mascarpone (GF) (vga)
• Citrus macerated blackberries, chocolate brownie, vanilla mascarpone cream (vga, gfa)
• Toasted pecan and digestive base, treacle and ricotta baked cheesecake, raspberry gel (gfa)
• Roasted pumpkin custard tart, toasted hazelnut ice cream

Freshly brewed coffee, tea, fruit infusions & petit fours

• Mixed smoked fish and clam chowder, charred corn and smoked bacon powder
• Wild mushroom and lemon celeriac cannelloni, onion velouté (VG, GF)
• Chestnut and button mushroom soufflé, leek fondue, Camembert crust (V)
• Parsnip panna cotta, Jerusalem artichoke purée, dressed celery root tops (VG, GF)
• Smoked duck carpaccio, torched beetroot, crushed hazelnut dressing (GF, DF)
• Cured salmon, cauliflower purée, napa cabbage, furikake and crispy caper

• Celeriac and potato dauphinoise pithivier, wilted creamed watercress (V) (vga)
• Winter squash pressing, roasted artichoke purée, Cotswold mash, parsley gremolata (VG, GF)
• Venison loin Wellington, potato purée, pickled blackberry and shallot jus **£4.00
• 24hr braised beef, colcannon mash, parsnip crisps, red wine jus (GF)
• Marinated chargrilled rib eye of pork, olive oil mash, spiced pork glaze
• Grilled hake, chorizo and white onion caramelised mash, chimichurri (DF)

Each main course dish within our seasonal menus are thoughtfully paired with vegetables that are at their peak at that time of year, sourced from trusted local suppliers

• Mincemeat and all butter honey cake tart, citrus orange caramel glaze
• Dark chocolate glazed pistachio bar, caramelised clementine gel
• Apple pressing tart, blackcurrant sorbet (DF) (gfa)
• Condensed ripple caramel cheesecake, stem ginger and digestive, grapefruit purée
• Sticky date and toffee pudding, cinnamon and orange spiced sauce (vga, gfa)
• Panettone and fudge bread and butter pudding, crème anglaise

Freshly brewed coffee, tea, fruit infusions & petit fours