Festive Dinner Menu

2nd - 22nd December

STARTERS

Cornish Crab Quiche
lemon mayonnaise, chamomile

Cauliflower Thermidor
pickled cucumber, cauliflower, coriander

Cured Loch Duart Salmon
bonito mayonnaise, buttermilk, lime leaf

Pressing of Guinea Fowl, Duck & Chicken
morels, pistachio, pickled lentil dressing

MAINS

Beef Fillet & Oxtail
mushroom, onion, rice wine sauce

Cotswold Venison
pork belly, blackcurrant, sauce grand-veneur

Cornish Cod Loin
lobster, gem lettuce, lightly curried shellfish sauce

Roasted Butternut Squash Agnolotti
black garlic, Berkswell cheese

DESSERTS

Mango & Lime Sorbet
coconut, vanilla mousse
Suggested Wine: Saint Clair, Noble Riesling

Layered Chocolate & Brown Sugar Torte
white coffee ice cream
Suggested Wine: ‘Elysium’, Black Muscat, Quady, California

Apple Cooked in Butterscotch & Crème Caramel
puff pastry ice cream
Suggested Wine: Château Suduiraut, Sauternes

Selection of Cheeses
chutneys, crackers
(extra charge £7.50)

Our Selection Of Ports, 75ml:
Sandeman 20 Year Old Tawny
Colheita Port, Douro 2005
Offley, Rose Port

Tea, Infusions and Coffee
served with petit fours

 
Please note this is a sample menu and is subject to change.

We add an optional 10% service charge to your bill, of which 100% is paid to the hotel team.

Allergy Information