Starters

Roasted scallops with pea and ham risotto, micro pea shoots

Carpaccio of Cotswold beef with pickled red onion and caper salad

Trio of goats cheese,
goats cheese hash brown , herb & garlic goats cheese roulade, and mini goats cheese quiche

Home smoked juniper berry and vodka cured salmon with capers,
shallots, horseradish cream

Blue cheese gnocchi with pear jelly, mixed shizo cress salad with walnut dressing

Pressed pork and black pudding terrine with toasted wholemeal bread and apricot chutney

Main Courses

Roast rump of lamb with dauphinoise potatoes, spinach puree and rosemary roasted carrots

Grilled trout, green beans, mini fondant potatoes with almond and vanilla sauce

Pan fried fillet of Cotswold beef with horseradish mash, wilted spinach,
garlic fried mushrooms and foie grass beignet

Roasted hake with saffron, chorizo and king prawn risotto with chive velouté

Pan-fried Chicken Breast with Roasted Sweet Potato Fricassée, Garlic and Thyme bread sauce

Twice baked cheese soufflé with homemade ploughman’s pickle dressing

Puddings

Chocolate pithivier with white chocolate sauce and choc chip ice-cream

Frozen banana and sesame seed terrine with banana fritters

Mixed berry gratin with cointreau sabayon, raspberry and black pepper sorbet

Honey and nut tart with vanilla ice-cream

Selection of homemade ice creams and sorbets

Selection of British cheeses with homemade chutney