Light chicken & lemon soup with fresh tarragon & crème fraiche

Langoustine, crab & chervil broth with a hint of fresh ginger & lemongrass

Caramelised shallot, thyme & goats' cheese Tarte Tatin with a rocket & tomato salad

Traditional Basque Piperade served on a bed of Serrano ham

Home smoked breast of chicken with sweet ripe mango & a Jalapeno dressing

Seared diver caught Scottish scallops, crispy smoked Pancetta on a fresh pea & mint puree

Fresh Cornish crab & avocado salad & homemade tangy lime mayonnaise

Morecombe Bay potted shrimps with finest locally smoked salmon & wholemeal toast

Pan fried fillets of Newlyn lemon sole with a chive & butter sauce

Creamy lobster risotto with seared scallops and a lobster & saffron bisque

Warm griddled fillet of prime Aberdeen Angus beef, horseradish dressing, Parmesan shavings & rocket salad

Fresh local asparagus with Parmesan shavings (from end of April)

Marinated salmon – thinly sliced Loch Duart salmon marinated with fresh lime juice, sea salt & dill

Roast herb crusted rack of Oxford Downs lamb served on a bed of parsnip puree, roasted shallots & a sauce of lamb stock, mint & sorrel

Roast fillet of English veal with pan fried veal sweetbreads, truffle shavings, giroles & baby broad beans, pan juices, Jersey royals & asparagus

Roast Chateaubriand of prime Scotch beef with a rich cepe sauce, gratin dauphinoise potatoes & French beans

Pan fried English calves’ liver with fresh sage, dried cured bacon, creamy mashed potato and roasted shallot gravy

Warm Cajun spiced Monkfish with skewered langoustines, avocado & tomato salad & a guacamole dressing, warm new potatoes

Fillet of halibut poached in Champagne & served with a sauce of langoustines, scallops & prawns, sugar snap peas & new potatoes

Whole Dover sole simply pan fried in butter with triple cooked chips, peas & proper homemade tartare sauce

Baked hake fillet with red peppers, tomatoes, potatoes, chorizo & smoked paprika

Pan fried fillets of Brill with capers, shrimps & parsley, brown butter sauce

Main courses are accompanied by a selection of seasonal potatoes & vegetables or salad

Sticky toffee, date & pecan pudding & cream

Vanilla panna cotta, poached rhubarb, brandy snap crumb

Milk chocolate & orange mousse in a dark chocolate cup with a Grand Marnier glaze

Warm chocolate fondant pudding with cream, salted caramel ice cream & spun sugar

Mango & ginger crème brûlée with homemade ginger ice cream & brandy snap biscuits

Warm pear frangipane with cream

Tangy lemon tart with a fresh raspberry sauce

Baked egg custard tart dusted with fresh nutmeg & served with vanilla cream

Petit pot au citron vert with lime biscuits & citrus curd

Selection of English & French farmhouse cheeses with biscuits, fruit, celery & homemade apple & date chutney

Pan fried field mushrooms cooked with fresh herbs & garlic & served with grilled dry cured back bacon with toast & dripping

Tea, coffee, hot chocolate and homemade petits fours

Chilled spinach & watercress soup, with crisp pancetta, sour cream & chives

New England clam chowder

Warm mature Mrs Kirkham’s Lancashire soufflé with rocket & sun dried tomato salad, light creamy Dijon mustard sauce

Seared diver caught Scottish scallops, crispy smoked Pancetta, fresh pea puree

Warm lobster, Swiss chard & Emmenthal tart with a saffron sauce

Finest local English asparagus with locally cured ham, Parmesan shavings (until end of June)

Fillet of sea trout poached in Gewürztraminer, served on a bed of asparagus with sabayon sauce

Pan fried fillets of Newlyn lemon sole with a prawn sauce

Warm seared foie gras with crisp pancetta on sourdough toast & chanterelles

Beetroot & horseradish cured salmon, thinly sliced & served with an endive salad & crème fraiche dressing

Pan fried breast of free range chicken wrapped in cured ham & served with a fresh herb & butter sauce

Roast fillet of spring lamb with roasted garlic, caramelised shallots, pancetta & spring vegetables, Madeira sauce

Fillets of Brill poached in Noilly Prat & served with a creamy prawn & avocado sauce

Roast rump fillet of prime Scotch beef with a Béarnaise sauce, gratin dauphinoise potatoes

Pan fried wing of skate with black butter, capers, parsley & lemon

Roast breast of Gressingham duck with a rhubarb, apple & ginger compote, crisp confit duck leg, chicory & orange salad

Loin of local organic pork, cooked with fresh rosemary, carved & served with a chanterelle sauce

Seared stone bass fillet, light fresh crab, summer herb & citrus dressing

Herb crusted baked loin of cod, roasted fennel & red peppers, spicy tomato sauce

Fillet of halibut poached in Champagne & served with a sauce of langoustines, scallops & prawns

Main courses are accompanied by a selection of potatoes & seasonal vegetables

Dark  chocolate & orange mousse in a dark chocolate cup with a Grand Marnier glaze

Warm chocolate fondant pudding with vanilla cream, salted caramel ice cream & spun sugar

Fresh strawberry and mascarpone tart, fresh strawberry puree

Summer fruits in a refreshing fragrant rosé wine jelly with crème fraiche

Vanilla & strawberry crème brûlée with homemade strawberry ice cream 

Warm raspberry & Eau de vie soufflé with a fresh raspberry sauce

Warm apricot & almond frangipane with custard

Lemon tart with a fresh summer fruit sauce

Tangy petit pot au citron vert with lime biscuits & citrus curd

Selection of English & French farmhouse cheeses with biscuits, fruit, celery & homemade apple & date chutney

Tea, coffee, hot chocolate and homemade petit fours

Cullen skink – a traditional hearty Scottish soup made with Finnan haddock, potatoes & milk

Confit de canard served with a crisp mixed leaf salad, crunchy apple & vine tomatoes

Game terrine with warm toasted brioche & homemade spiced fruit chutney

Home smoked breast of chicken with a fresh herb & crème fraiche dressing & salad leaves

Warm seared Scottish scallop with crisp smoked pancetta on a pea & mint puree

Whole Crottin goats’ cheese, wrapped in filo pastry, baked & served with roasted red peppers, sun dried tomatoes & rocket

Warm roast local pigeon salad with wild mushrooms, bacon & a walnut oil dressing

Warm lobster, spinach & Emmenthal tart with a saffron sauce

Seared fillet of fillet of beef with a rocket salad, horseradish dressing & Pecorino shavings

Local roe deer Carpaccio with truffle shavings & drizzled with truffle oil

Wild mushroom risotto with Parmesan wafers & rocket 

Cider soused fillet of mackerel with a horseradish & celery relish, green salad

Roast rump fillet of Scottish beef with a wild mushroom sauce, accompanied by gratin dauphinoise potatoes, French beans & braised red cabbage 

Loin of local Oxford Down lamb roasted with fresh rosemary & served with a parsnip & celeriac puree & a sauce made with lamb stock, mint & sorrel

Beefsteak & kidney pudding with lashings of gravy, mashed potato, swede & Savoy cabbage

Roast Grouse with all the traditional accompaniments, including bread sauce, grummets, game chips & gravy (available September & October)

Roast breast of pheasant served with a chanterelle risotto & a Madeira sauce – available from the middle of October

1lb Dover sole simply pan fried in butter with homemade Tartare sauce

Saddle of hare roasted, carved & served on a bed of root vegetables with a Port wine sauce

Champagne poached fillet of halibut with a sauce of mussels, langoustine, scallops & prawns

Pan fried wing of skate with capers, parsley & lemon

Main courses are accompanied by a selection of potatoes & seasonal vegetables

Dark chocolate & Brandy mousse, shortbread

Sticky toffee & date pudding with cream

Steamed syrup sponge with custard & cream

Warm prune & Armagnac soufflé

Tarte tatin with Calvados custard

Baked rice pudding with lemon & cinnamon

Warm dark chocolate fondant pudding, vanilla cream, salted caramel ice cream

Traditional treacle tart & custard

Proper bread & butter pudding

Autumn fruit compote, creme fraiche

Blackberry & apple crumble & custard

Selection of English & French farmhouse cheeses with biscuits, fruit & celery

Tea, coffee, hot chocolate & petits fours

Parsnip & tomato soup with spicy cumin croutons

Hearty winter vegetable soup with pearl barley

Home cured, spiced & smoked breast of goose with a homemade spiced chutney

Coarse pheasant, rabbit & venison terrine laced with Cognac & with chunky wholemeal toast & proper Cumberland sauce

Warm turbot & scallop mousse with a Champagne sauce & caviar

Lobster, langoustine, prawn & seafood fricassee with a creamy saffron sauce

Sautéed veal kidneys with shallots, smoked pancetta, wild mushrooms & Madeira on country toast & drippings

Warm crab, spinach & Emmenthal tart with a fresh herb & butter sauce

Rillettes de porc et canard with cornichons with crusty bread

Scrambled eggs with smoked salmon & prawns on wholemeal toast     

Pan fried Scottish diver caught scallops with pea puree & crispy smoked pancetta

Gorgonzola risotto with Pecorino crisps, sage & cured ham

Potted hare enhanced with warming allspice, mace & nutmeg & served with spiced pears, onion chutney & toast

Pan fried fillets of lemon sole with a chive beurre blanc

Roast rack of garlic & herb crusted English lamb, served on a bed of parsnip & celeriac puree, with roasted button onions & a light Madeira & rosemary sauce

Roast breast of local pheasant with a wild mushroom risotto & a game sauce

12hr slow cooked oxtail & winter vegetable casserole with mashed potato, swede & braised red cabbage

Steamed beefsteak & kidney suet pudding with lashings of gravy

Braised shin of beef with Guinness, herb & horseradish dumplings

Game pie with a crisp wholemeal pastry crust

Pot roasted English partridge with a Burgundy wine sauce

Saddle of hare roasted on a bed of root vegetables & served with a Port wine sauce

Pan fried breast of local free range chicken with a creamy morel sauce

Slow cooked belly of Kelmscott pork roasted on a bed of winter root vegetables, cracking, apple sauce & gravy

Roast turbot with a braised fennel, Pernod hollandaise

Fillet of halibut poached in cider & served with a sauce of langoustines, prawns, scallops & mussels

Roast rump fillet of prime Scotch beef with a cepe sauce

Proper Cassoulet with a crisp confit of duck & braised red cabbage

Slow cooked shoulder of Cotswold lamb with braised spiced Puy lentils

Roast loin of local fallow deer with roasted shallots, chestnuts & garlic served with a juniper red wine sauce

Main courses are accompanied by a selection of potatoes & seasonal winter vegetables or salad

Boozy dark chocolate & Brandy mousse with vanilla cream & shortbread

Warm prune & Armagnac soufflé with a little pot of vanilla custard

Sticky toffee, date & pecan pudding with cream

Petit pot au citron vert with lime biscuits

Apricot & almond frangipane & custard

Proper bread & butter pudding, custard & cream

Warm chocolate & pistachio fondant with caramel sauce & vanilla cream

Tarte tatin with a warm Calvados sauce

Naughty steamed sultana treacle sponge pudding with extra syrup & custard

Apple & cinnamon crumble 

Vanilla & cardamom panna cotta with tropical fruits

Selection of English & French farmhouse cheeses with biscuits, fruit & celery

Grown up Welsh rarebit

Sautéed herring roes on toast

Tea, coffee, hot chocolate & homemade petits fours

Sticky chilli tiger prawns with homemade guacamole & coriander in a pastry cup

Home smoked quails’ eggs dusted with celery salt & black pepper with truffle mayonnaise

Rice paper rolls with Cornish crab, coriander & lime with sweet chilli dressing

Warm Thai spiced pork larb lettuce cups

Crudités with green herb mayonnaise

Smoked salmon, cream cheese & chive roulade on sablé biscuits

Beetroot & horseradish cured Gravadlax on toasted rye bread with horseradish crème fraiche 

Gloucestershire cured ham, mascarpone on wafer thin crostini drizzled with white truffle oil

Home smoked chicken & mango bound with a light curry dressing in a pastry case

Spoons of scallop & salmon ceviche with avocado & tomato

Home smoked spiced duck breast on toasted brioche with spiced peach chutney

Potted shrimps with cayenne & nutmeg on granary toasts

Marinated salmon with lime, dill & Maldon sea salt on rye bread

Home smoked & cured fillet of beef skewers

Brandade de morue on toasted baguette with parsley & lemon

Tomato confit with goats’ cheese on Parmesan & rosemary scones

Mini warm Yorkshire puddings with roast rare fillet of Scotch beef & horseradish

Goujons of lemon sole with proper tartare sauce

Bruschetta with roasted peppers, garlic, tomatoes, basil & olives

Spinach & smoked bacon quiches

Oxford Sandy & Black chipolatas cooked with a honey & mustard glaze

Smoked mackerel barquettes

Roquefort, tomato & marjoram tartlets

Scrambled eggs with smoked salmon & prawns in a pastry case

Warm cheese beignets

Spoons of smoked haddock & prawn kedgeree

Goujons of Cajun spiced chicken breast

Small Welsh rarebits on wholemeal toast 

Coriander & cumin spiced roasted fillet of lamb served pink

Grilled skewered langoustines wrapped in Parma ham & sage

Devils on horseback (prunes wrapped in smoked bacon)

Veuve Clicquot Yellow Label NV Brut   

Veuve Clicquot Vintage Reserve   

Bollinger Grande Année 

Dom Pérignon     

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Château de la Deidière Rosé, Côtes de Provence      

Sancerre Rosé, Domaine Cherrier, France 

Camel Valley Rose Cornwall England   

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Muscat de Beaumes de Venise Domaine de Durban 

Les Aunis Coteaux de Layon Chaume France 

Château Coutet 1er Cru Barsac France 

Château d'Yquem, Grand 1er Cru Classé, Sauternes ½ 

Domaine du Tariquet Sauvignon, Gascogne, France   

Ardèche Chardonnay Latour Coteaux de L’Ardèche   

Gavi di Gavi, Contessa Zara, Piemonte, Italy         

Chablis, Domaine Fournillon, France 

Montagny Vieilles Vignes, Buxy France 

Sancerre Blanc, Domaine Cherrier France              

Cloudy Bay Sauvignon Blanc, Marlborough, NZ         

Pouilly Fume AC Château de Tracey France   

Pouilly Fuisse Lucien Thomas France 

Meursault, Domaine Christian Bellang, France 

Puligny Montrachet, Bachelet Monnot, France 

Côtes du Rhône Villages, 'La Côte Sauvage' France    

Château des Combes, St. Emilion Grand Cru, France    

Rudi Schultz Syrah, Stellenbosch South Africa 

Marchesi di Gresy Villa Martis Langhe, Italy 

Contino Rioja Reserva Spain      

Gun Gog Rare Game Shiraz Hunter Valley South Australia

Guado al Tasso Antinori Bolgheri Italy 

Châteauneuf du Pape, Domaine du Vieux Télégraphe 

Château Sociando Mallet, Haut Médoc, France                  

Gevrey François Parent, Château de Guettes France