Sample Winter 3 Course Menu

STARTER

Sibling gin cured Loch Duart salmon served with pickled beetroots, local yoghurt & dill oil

MAIN

Cotswold White corn fed chicken breast served with salt baked kohlrabi, roast Roscoff onions, black garlic ketchup, cavolo nero and a madeira creamed chicken jus

DESSERT

Whipped Valrhona manjari mousse served with ‘black forest flavours’ kirsch crème anglaise, black cherry fluid gel and a chocolate crunch tuille

Sample Winter Gourmet Menu

CANAPÉS

Butternut arancini with truffle mayonnaise

Maple glazed pork belly topped with damson hoisin ketchup

Cured mackerel croustade with pickled beetroot & horseradish cream

AMUSE BOUCHE

Aerated onion velouté topped with Double Gloucester cheese foam

STARTER

Pan roasted scallops served with Jerusalem artichoke velouté served with crispy artichokes, sorrel and lemon oil

MAIN

Roast loin of Guiting Power venison served with port braised red cabbage, silky parsnip purée, hasselback potato and a brandy & green peppercorn venison sauce

DESSERT

Baked Fosseway honey custard served with cinnamon granola crunch, caramelised apple purée & green apple sorbet

PETIT FOURS

A duo of seasonal sweet treats