Bistro - 3 Courses - £65 per person - Plus VAT

(Add Paired wines from £20 per person)

To Begin

Pulled pork and chorizo croquette - celeriac and apple remoulade - black garlic mayo
- - -
Goat’s cheese tart - slow roasted tomato - toasted sunflower seeds - balsamic

Main - Course

Pan roasted chicken breast - Bubble and squeak - Winter greens - Forestiere sauce
- - -
Fillet of sea bass - potato fondant - Winter greens - white wine & lemon cream sauce
- - -
Roasted spiced cauliflower and squash - Bubble and squeak - Winter greens - Chasseur sauce

To Finish

Sticky toffee pudding - cream
- - -
Apple tarte tatin - vanilla custard

Gourmet - 3 courses - £85 per person- Plus VAT

(Add Paired wines from £25 per person)

To Begin

Duo of duck: Confit duck croquette in panko - pan fried sliced breast - neeps - cherry - balsamic
- - -
King prawn and chorizo - red peppers - sour dough
- - -
Tempura vegetables - pan seared marinated smoked tofu - lime - wasabi mayo - Asian inspired ‘slaw
- - -
Wild mushroom and black garlic tortellini - crisp pancetta - wild mushroom veloute - truffle - feta - pine nuts

Main - Course

Duo of British beef
Slow cooked brisket and ox cheek pie, shortcrust pastry - pan roasted pave of fillet - truffled potato and celeriac rosti - greens - spiced roasted carrot - caramelised onion - red wine gravy - horseradish
- - -
Assiette of pork
Pork fillet Wellington - pan roasted pork collar - pulled pork bon bon - truffled potato and celeriac rosti - greens - spiced roasted carrot - cider and pork gravy
- - -
Salmon and spinach en-croute - saffron cream sauce - truffled potato gratin - greens - spiced roasted carrot - caramelised onion
- - -
Roasted squash, spinach, beetroot and goat’s cheese en croute - red wine and wild mushroom gravy

To Finish

Trio of desserts

Chocolate feuilletine ganache - aerated white chocolate
Red wine and anise poached pear - vanilla custard - oat granola
Apple and cinnamon tarte tatin

Tasting menu - £120 per person- Plus VAT

(Add Paired wines from £30 per person)

Chef’s selection of pre dinner decadent canapes

Amuse bouche

Wild mushroom and black garlic tortellini - wild mushroom veloute - truffle - feta - pine nuts

To Begin

Confit duck croquette - pan fried sliced duck breast - cherry

Then

King prawn and chorizo - red peppers - sour dough

Sorbet course

Main Course

Duo of British beef
Pan roasted pave of fillet - slow cooked brisket and ox cheek - spiced roasted carrot - caramelised onion - red wine gravy - horseradish

To Finish

Chocolate feuilletine ganache - aerated white chocolate - red wine and anise poached pear - vanilla custard - oat granola

*Price per head includes all food and your private chef - Additional staffing and travel are costed separately.