Starters
- - Mushroom parfait, lions mane, toasted brioche, spiced pear chutney
- - Salad of slow-braised ham hock, Jerusalem artichoke purée, chicory, apple, roast hazelnut, shallot, chive & mustard dressing
- - Jeremy's popcorn chicken with ginger, spring onions, sesame seeds & chilli, and an oriental dressing
- - Stilton & broccoli ravioli, brown butter & walnut sauce
- - 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, creamed savoy cabbage with carrot & celeriac, ginger & black pepper honey jus
- - Breast of Gressingham Duck, garlic & thyme cocotte potatoes, baby spinach, parsnip purée, caramelised fig, & cumberland sauce
- - 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 buttered jersey royals, pea and mint purée, cherry tomato butter sauce
- - Roast fillet of halibut, courgette and parmesan rosti, creamed leeks, chorizo and safron sauce
Desserts
- - Sticky toffee pudding, caramel sauce & vanilla ice cream
- - Ginger and lime crème brulee with home-made coconut ice cream
- - Hot chocolate pudding with mint ice cream
- Summer berries champagne jelly, with sour cream
- Treacle & apple tart with home-made clotted cream ice cream