D I NNER SELECTOR CENTAUR
Star ters • Organic wild venison with juniper carpaccio truffle dressing, turnip remoulade and shaved goat’s milk cheese • Home cured hand carved gravadlax of salmon with lime cream • Organic spiced Welsh beef bresaola, house pickled vegetables and Berkswell cheese • Organic beech smoked duck breast, duck pastilla roll, Granny Smith and micro herbs • Beetroot and liquorice cured salmon, Granny Smith coleslaw and crème fraiche • Roast chicken terrine, pressed chicken shallot, tarragon, thyme and garlic with fresh chive mayonnaise and girolles mushrooms Vegetarian Opt ions • Parsnip and organic brie panna cotta, winter vegetable salad • Textures of Cheltenham barbequed beetroot, goat’s cheese mousse, orange and endives marmalade • Blood orange, roasted salsify, Belgian endive, gorgonzola and walnut salad • Beetroot tarte, dill pickle and caper, toasted rye and pickled walnuts • Buffalo mozzarella with peas, broad beans, mint leaf and olive oil • Provençale vegetable terrine, tapenade, herb salad and sourdough croute Mains Meat • Roasted lamb rump with salsify, silky Dauphinoise, wild mushrooms, red wine sauce • Roast English chicken with sage and onion pudding, Worcestershire sauce glazed chestnut mushrooms and Madeira sauce • Trio of Cotswold lamb carrot puree, mash, spinach and rosemary gravy • Seared contra fillet of beef, aged Jacob’s ladder, roast onion petal, spinach, potato and truffle gratin, red wine essence • Pan seared rump of lamb with courgette moussaka
Des ser t s • Cotswold Hedgerow pressed apple with blackberry sorbet and cobnut crumble • Dark chocolate brownie, granny smith coulis, hazelnut cream • Strawberry and Elderflower, Elderflower cream, strawberry pillow and strawberry salad • Baked dark chocolate tart white chocolate cream, strawberry gel • Pear and thyme tart Tartin, Clotted cream ice cream • Coffee, porter, malt and pecan, mocha ice cream and candied pecan
All the above menus include tea, coffee and mints Upgraded options can be added please ask
Fish • Isle of mull salmon with cockle risotto, parsley oil • Meagre sea bass fillet with Chinese spice, spring onion, carrot, miso and jasmine rice • Pan fried sustainable hake, flavours of tartare and crispy capers • Cod with clams and chorizo, sautéed spinach, crushed potatoes and a tomato reduction
Vegetarian • Pea and shallot tortellini, pine nut, mint and lemon • Fresh Italian Gnocchi filled with mozzarella and tomato, sun blushed cherry tomatoes, pea tendril, cream reduction white wine sauce • Caramelised spinach and ricotta gnocchi, barbeque corn, smoked salmon, black truffle shavings and girolles
• Black truffle and buratta parcels, sage and pine nut, carrot purée and sautéed spinach • Mushroom, ricotta and butternut squash cannelloni parmesan, brown butter and nutmeg
Menu items subject to change based on seasonal availability
V E G E TA R I A N
G L U T E N F R E E
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