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Recent Menus

Example Menu. – our menus change this is for December 2017, please advise if you have favourite dishes and we will try to incorporate.

 Lunch and Dinner Menu for December 7th to 30th  2017.

 On your table with our compliments;  Warm garlic and herb bread. Five spiced honey roast nuts, Iced water

 To Start

Platter of Salmon; Home smoked over hazelnut wood, dressed with maple syrup. Poached in star anise on lemon mayonnaise.

Caviar on blinis. Beetroot cured gravadlax. Salad leaves with dill dressing

Platter of cold cuts; Cured and smoked pork. Home smoked duck. Pate. Shredded pheasant confit. Sweet dill pickles and Swedish beetroot relish. Morello cherry vinegar.

Vegetable antipasti; Artichoke hearts with roasted tomato. Parmesan crisps. Mushrooms a la Greque. Watercress with mustard dressing. Creamed sweetcorn rosti.

Soup Duo; Cream of onion with saffron. Fennel broth with butter beans and fennel pesto. Croutons. Cheese straws  and chive crème fraiche

 Main Dishes

Pan fried partridge breasts on a slow cooked pheasant breast casserole with leeks

Grilled Sirloin of beef on a dark red wine and wild mushroom reduction

Roast trout fillets with samphire grass, Southern Comfort and orange

Open lasagne of mixed mushrooms, balsamic tomato coulis and truffle oil

Medallions of pork fillet, cream and Calvados sauce and caramelised apples

All served with fresh potatoes and vegetables.

 To Finish

Trio of miniature desserts


Platter of Cheeses with Quince jelly, Crackers, Grapes and Celery

 £32.50 for 3 courses, Coffee and petit fours £1.50

Service is not included but left to your discretion

If you have any food allergens or intolerances please speak with Nik who will advise ingredients of any dish.

Christmas eve supper 3 courses and a glass of Upperton English sparkle £35

Christmas day lunch £65 for 3 courses

New Years eve, 6 course tasting menu with fizz on arrival and at midnight £65