Starters

Cured mackerel with truffle potato salad
and brown bread ice cream

Ox tongue pastrami with horseradish cream, pea shoots
and brioche croutons

Scallops and langoustines with vanilla froth
and crystallised seaweed

'Pig' terrine with pickled vegetable salad

Grilled evesham asparagus with hollandaise sauce, cider vinegar
and sea salt crisps

Main Courses

Pork chop with thyme roasted potatoes seared kidney
and wilted spinach

Pan fried gressingham duck breast with braised cabbage, creamed potato, orange and confit duck tortellini

Cotswold fillet steak with truffled potatoes, shallot puree
and fried cep mushroom

Gilthead bream with crab risotto and roasted avocado
and tarragon sauce

Monkfish cheeks with a pea and shallot fricassee, fondant potato
and sherry vinegar dressing

Herb gnocchi with sundried tomatoes and olives

Puddings

Vanilla cream with short bread biscuits
with strawberry and pepper jelly

White chocolate and ginger cheese cake
with blackberry compot and sorbet

Pistachio crème brûlée with chocolate terrine
and nut wafers

Berry gratin with honey sabayon wild strawberry sorbet
and bee pollen

'Cheeses from here and there'
four local and four french cheese with individual garnishes

'Ice cream and sorbet'
Chef’s daily selection

2 Courses - £32.50 per person
3 Courses - £39.00 per person

A service charge of 10% will be added to your bill if you are dining in the restaurant and will be shared between the staff.

The 3-course dinner menu is included for our dinner, bed and breakfast residents