| Starters |
| Ham hock terrine with homemade piccalilli and toasted rye bread |
| Scottish salmon poached in champagne with a cucumber‚ watercress and prawn salad |
| British goats cheese terrine with an apple‚ walnut and raisin salad (v) |
| White crab meat tart with sorrel and baby leaf salad and a ginger wine dressing |
| Carpaccio of cured beef fillet with horseradish and roast walnut cream |
| Twice baked Oxford blue cheese soufflé on a roasted pear and hazelnut salad (v) |
| Buffalo mozzarella‚ artichoke heart and peppadew salad with fresh basil pesto (v) |
| Sautéed wild mushrooms in a garlic and chive cream sauce on toasted brioche (v) |
| Foie gras parfait with red onion and cognac marmalade and melba toast |
| Roasted butternut squash soup with cumin croutons and truffle oil (v) |
| Asparagus wrapped in parma ham on a basil salad with hollandaise sauce (In season only - april‚ may and june) |
| Baby leek and goats cheese tart with rocket salad and red pepper coulis (v) |
| Smoked salmon and crayfish terrine with homemade pesto dressing |
| Cream of asparagus soup with chive crème fraiche (v) |
| Warm pigeon breast salad with black pudding‚ garlic croutons and quails eggs |
| Cured Scottish salmon with sweet citrus haricot vert and dill hollandaise |
| Pink grapefruit and avocado salad with pomegranate and lime crème fraiche (v) |
| Chicken and rosemary terrine with port and shallot glaze and toasted brioche |
| Baby leek and grilled goats cheese salad with a roasted ham and mustard seed dressing (v) |
| Thai style coconut broth with thread noodles and coriander dumplings (v) |
| Smoked trout fillet with orange and watercress salad and a lapsang souchong tea dressing |
| Main courses |
| Loin of English pork roasted with lemon thyme and marjoram‚ Served with mash‚ grain mustard jus and crackling |
| Roast sirloin of British beef with a horseradish and thyme crust and rich pan gravy‚ served with goose fat roasties |
| Breast of guinea fowl with a chestnut and port gravy and fondant potatoes |
| Fillet of pork stuffed with apple and sage‚ wrapped in pancetta with calvados sauce‚ served with crushed new potatoes |
| Roast saddle of lamb with a shallot‚ redcurrant and mint chutney and port gravy‚ served with chateau potatoes |
| Grilled rib-eye steak glazed with forest mushrooms and Oxford blue cheese‚ on a sweet potato cake |
| Steamed fillet of lemon sole filled with tiger prawns and baby spinach coated in a lemon and dill butter sauce Served with new potatoes |
| Breast of free range chicken stuffed with butternut squash and thyme with rich port gravy‚ served with boulangere potatoes |
| Rich venison casserole scented with juniper‚ orange and bay leaves served with celeriac mash |
| Roast fillet of beef with confit onion mash‚ Oxfordshire beer gravy and crispy leeks |
| Roast rump of lamb with a redcurrant and red wine jus‚ served with rosemary scented dauphinoise potatoes |
| Grilled sea bass fillet on a new potato‚ sun blushed tomato and rocket salad with aged balsamic dressing |
| Fillet steak wellington with claret wine gravy and mini thyme roasted potatoes |
| Fillet of lamb with potato and celeriac dauphinoise‚ ratatouille filled tomato and rich ‘fleurie’ wine jus |
| Roast crown of organic chicken with pancetta wrapped local sausages and pan gravy‚ served with chateau potatoes |
| Scottish salmon stuffed with sorrel and pine nuts‚ wrapped in parma ham‚ with a béarnaise sauce and sauté potatoes |
| Roasted ostrich steak with red wine‚ shallot and orange jus‚ sautéed potatoes with wilted spinach |
| Slow roast shoulder of hogget with orange and rosemary‚ minted mash and rich port gravy |
| Breast of free-range Oxfordshire chicken stuffed with chestnut mushrooms and English brie‚ coated in a purple basil sauce‚ crushed new potatoes |
| Vegetarian main courses |
| Field mushroom filled with baby spinach and goats cheese wrapped in puff pastry |
| Asparagus and baby leek frittata with sun-dried tomato and basil sauce |
| Vegetable and pistachio nut loaf with shallot and thyme sauce |
| Roasted aubergine‚ tomato and goats cheese tower with balsamic syrup |
| Spinach roulade with a leek and pine nut filling and roasted pepper sauce |
| Caramelized shallot and goats cheese tart with balsamic puy lentils |
| Herb polenta and roasted vegetable tower on a pool of spinach and nutmeg sauce |
| Sun-blushed tomato‚ feta and filo tart with basil cream sauce |
| All main courses served with fresh seasonal vegetables |
| Desserts |
| Trio of chocolate desserts on a cointreau and orange syrup |
| Poached pears with soft berries and red wine syrup |
| Toffee apple and pecan tart with crème anglaise |
| Pimms and summer berry jelly with clotted cream ice cream |
| Strawberry crème brule with honeycomb chunks |
| Baked lime and ginger biscuit cheesecake with blueberry coulis |
| Oxfordshire honey tart with fresh lemon curd and raspberries |
| Moist chocolate soufflé cake with vanilla mascarpone cream |
| Carpaccio of melon and pineapple with pink grapefruit sorbet |
| Trio of raspberry desserts with fresh raspberry coulis |
| Hazelnut pavlova filled with orange mousse on a dark chocolate sauce |
| Rhubarb and custard shortbread tower (In season only - feb, mar, apr and may) |
| Warm apple and blackberry crumble tart with vanilla crème anglaise |
| Chocolate and cherry roulade with pistachio nut praline |
| Pomegranate panna cotta with caramelised oranges and almond shortbread fingers |
| Buttered brioche pudding scented with orange, served with clotted cream and raspberries |
| Vanilla seed mascarpone cheesecake with balsamic strawberries |
| Pear and Oxfordshire honey polenta cake with vanilla mascarpone and a lemon thyme syrup |
| Coffee and petit fours |
