Starters
- - Freshly baked red onion tatin, Kidderton Ash goats cheese, baby rocket & balsamic (v)
- - Smoked haddock fishcakes, rocket, lemon & butter sauce
- - Jeremy's popcorn chicken with ginger, spring onions, sesame seeds & chilli, and an oriental dressing
- - Wild mushroom raviolis, white wine veloute, peas, baby spinach and grand padano parmesan crisp (v)
- - Roast figs marinated in red wine & port with rocquefort, walnuts & avocado ice cream
- - Salt and pepper squid with homemade sweet chilli dipping sauce
- Sauteed king prawns with paprika, sherry & garlic infused oil, tomatoes, aioli & croutes
Mains
- - Slow roast Anna's organic belly pork, creamy mash, carrot & swede puree, French beans, shallot puree, apple sauce & mustard jus
- - Confit of Barbary duck leg, fondant potato, honey roast chantenney carrots, Thai-spiced jus
- - Roast corn-fed chicken breast stuffed with brioche crumbs, thyme, parsley & garlic butter, dauphinoise potatoes, tender stem broccoli and toasted almonds, jus gras
- - Fillet of seabass with dauphinois potatoes, baby spinach, white wine, tomato & chive veloute
- - Roast fillet of cod, crushed saffron potatoes, roast aubergine, tomato & butter sauce
Desserts
- - Sticky toffee pudding, caramel sauce & vanilla ice cream
- - Ginger crème brulee with home-made lime ice cream
- - Chocolate fondant, praline parfait, toasted hazelnuts, chocolate sauce
- Caramelised banana Pavlova with passionfruit & Passoã cream & caramel sauce
- Treacle & apple tart with home-made clotted cream ice cream
- Espresso martini trifle