Because we use seasonal ingredients, our menus will change slightly throughout the seasons to reflect the best produce available.
- From £52.50 per person including coffee and petit fours
- Add 4 canapes per person to a pre-dinner reception £16.00 per person
- Add a glass of prosecco on arrival £7.50 per person
- Add ½ bottle house wine and unlimited mineral water £13.50 per person
- Select one menu for all guests
- Choice menu supplement £13.00 per person
Starters
- Game terrine, Cumberland sauce, toasted sourdough
- Warm quails’ egg salad, spinach, watercress, candied black garlic
- Aberdeen venison faggots, grilled corn, red wine juniper berry glaze
- Dorset crab, smoked salmon, beet gel, fennel, celeriac salad
- King scallops, black pudding, parsnip, cider pea puree, balsamic jus
- Rillette of mackerel, pickled cucumber carpaccio, flatbread
- Laverstoke buffalo mozzarella, candied peas, mint frisee salad, lemon oil (V)
- Goats’ cheese twice baked souffle, walnut and apple chicory salad, watercress oil (V)
- Tart of artichoke, potato walnuts goats’ cheese with a parsley pistou (V)
- Cauliflower, pancakes, Brussels sprouts slaw (VE)
- Roasted parsnip soup with saffron, basil croutons (VE)
- Isle of Wight heritage tomatoes, burrata, basil shortbread, herb dressing (V)
- Grilled vegetable terrine, pickled heritage carrot, carraway seed chutney (VE)
- Salt baked beetroot, confit celery, whipped tofu, candied walnuts, red vein sorrel (VE)
Mains
- Salt Marsh lamb cannon, Stilton crumb, heritage carrots, leeks, anise jus
- Baked Goosnargh corn-fed chicken, heritage tomato mash, garlic shredded snow peas, pink peppercorn jus
- Pressed Hereford beef brisket, roast shallot, carrot puree, wilted Swiss chard, thyme glaze
- Guinea fowl, dried heritage tomatoes. black garlic hash, port glaze
- Scottish salmon, roasted fennel, rocket and burnt orange vinaigrette
- Pan seared sea bass, crayfish potato puree, wilted black cabbage, caper sauce
- Macadamia crusted North Coast cod, orzo, citrus courgette, salsa verde
- Red mullet piperade, sauteed baby leeks, artichokes, wine reduction
- Shiitake mushroom, celeriac and ginger risotto, daikon, miso sauce (V)
- Malfatti, charred aubergine, nut crust, basil infused tomato coulis (V)
- Beetroot and spinach gnocchi, candied seeds, shaved pecorino cheese, herb oil (V)
- Wild mushrooms, truffle, creamed polenta, wilted chard, savoury granola (V)
- Baked butternut squash, edamame and pea puree, charred tenderstem broccoli (VE)
- Roasted harissa aubergine, chickpeas, sweet potato minted coconut yogurt dressing (VE)
Puddings
- White chocolate and blueberry cheesecake (V)
- Pear tarte tatin, port syllabub (V)
- Grilled pineapple, ginger meringue, green tea cream (V)
- Date and walnut sponge, butterscotch sauce, vanilla ice cream (V)
- Flourless chocolate torte, rum soaked raisins, clotted cream, mint dust (V)
- Goats’ curd parfait, blueberry gel, purple basil cress (V)
- Espresso creme caramel with pistachio biscotti (VEO)
- Rhubarb panna cotta, warm almond cake (VE)
We may suggest slight modifications to your chosen menu so you receive the best quality ingredients throughout the season