Vegan Menu

• Chargrilled asparagus, preserved lemon and confit shallot dressed tomato, feta (VG, GF)
• Cajun spiced roasted aubergine, preserved lemon and mint yoghurt, chive emulsion (VG, GF)
• Pea and mint arancini, vegan feta purée, preserved lemon and shallot dressing (VG) (gfa)
• Marinated seed heritage tomato, olive tapenade and basil pesto, savoury pancake (VG)
• OFD seasonal salad, balsamic dressing, Robuchon herbs (VG, GF)
• Curried potato cake, caramelised carrot purée, pickled fennel (VG) (GFA)

• Crispy stuffed courgette flower, romesco almond sauce, potato pressing (VG)
• Tomato and red pepper gnocchi, basil pesto, pickled red onion, pine nuts (VG)
• Marinated hasselback of summer squash, courgette and basil purée, crisp rösti, pico de gallo (VG, GF)
• Mixed summer vegetable Wellington, caramelised fennel purée, Cotswold gold mash (VG) (gfa)
• Vegetable polenta pressing, asparagus purée, ratatouille (VG, GF)
• Miso and gochujang roasted aubergine, spring onion Cotswold gold mash, coriander salsa (VG)

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

• Gooseberry and rhubarb frangipane tart, vegan ice cream (VG)
• Dark chocolate mousse, passionfruit gel, chocolate soil (VG, GF)
• Pineapple tarte tatin, pink peppercorn caramel, mango sorbet (VG) (gfa)
• Mixed berry Eton mess, vanilla cream (VG, GF)
• Coconut panna cotta, lime gel, marinated strawberries (VG, GF)
• Lemon and Biscoff cheesecake, raspberry purée (VG) (gfa)

Freshly brewed coffee, tea, fruit infusions & petit fours

• Tempura enoki mushroom, seaweed powder, sriracha glaze, black garlic (VG) (gfa)
• Beetroot panna cotta, dill and toasted walnut cream cheese, celery (VG, GF)
• Spiced carrot soup, onion bhaji (VG) (gfa)
• Caramelised squash and chestnut cannelloni, watercress espuma (VG, GF)
• Slow roasted button mushroom pâté, tarragon herb cream cheese, toasted onion bread (VG)
• Roasted heritage carrot tartar, caper and shallot, kohlrabi (VG, GF)

• Chestnut and tahini portobello mushroom Kiev, garlic and coriander emulsion (VG, GF)
• Cajun spiced Romanesco cauliflower, sesame crispy coated vegan feta, saffron poached fondant (VG)
• Jerusalem artichoke risotto, baby charred leek (VG, GF)
• Braised hispi cabbage, creamed celeriac, pickled baby heritage carrots, gremolata, crispy onion (VG)
• Beetroot and caraway Wellington, Cotswold mash (VG) (gfa)
• Piccolo baby parsnip tarte tatin, roasted shallot and date purée, Cotswold mash, chimichurri (VG) (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

• Poached kumquat and vanilla cheesecake (VG)
• Vanilla and cinnamon spiced poached pear, chestnut mousse, crisp almond (VG, GF)
• Date and treacle sponge pudding, malt spiced sticky sauce, raspberry (VG) (gfa)
• Caramelised apple tarte tatin, blackberry sorbet (VG) (gfa)
• Silken Basque cheesecake, stem ginger and cranberry compote (VG)
• Dark chocolate brownie, nut praline, vanilla ice cream (VG, GF)

Freshly brewed coffee, tea, fruit infusions & petit fours