Whole Beef Sirloin Devilled in the Old English Tradition with Mustard, Allspice, Worcestershire Sauce, Honey and Horseradish served with Wood-roasted New Potatoes with Garlic and Rock Salt
Wood-roasted Fillets of River Trout cooked with Fresh Herbs and Lemon served with an Anise Salsa Verde and a Shaved Fennel, Orange, Pink Peppercorn Salad
Artichoke, Pea & Courgette Salad with Mustard Seeds and Fresh Parsley served with a Sharp Lemon & Lime Dressing
Tomato Salad with Basil, Spring Onions, Deep Fried Capers dressed with Extra Virgin Olive Oil and Vintage Balsamic Vinegar
Served with Horseradish Poppyseed Crème Fraiche and Anise Salsa Verde
Menu 2
Slow-roasted Leg of Lamb cooked with Garlic, Rock Salt, Rosemary and Lemon Zest served on a Bed of Farro all'Amatriciana - wheat cooked with Pancetta, Chilli and Pepper
Skewers of Monkfish & Red Onions with Sumac, Lime and Herbs with Pomegranate & Mint Molasses (£2 Surcharge)
Mediterranean Wood-roasted Vegetables with Pinenuts, Shavings of Parmesan and Basil
Whole Yellow & Green Beans with Baby Chard, Rocket, Frisée, New Potatoes, Feta and Lemon Thyme Dressing
Served with Mint Mojo and Sweet Mustard Dill Sauce
Menu 3
Cajun Chicken Skewers marinated in Warm Spices and served with Fresh Coriander and Lime on a bed of Wood-roasted Baby New & Sweet Potatoes with Caramelised Red Onions and Thyme
Tiger Prawns basted with Garlic, Ginger and Lemon Oil (Or King Prawns for a £2.00 Surcharge)
Slow-roasted Aubergine with Red Onion, Coriander, Chilli and Tomato Salsa
Watercress, Rocket, Sugar Snap Peas, Roast Red Peppers, Feta and Pinenuts with Lemon & Walnut Oil Dressing
Served with a Fresh Tomato Salsa, Garlic Mayonnaise, and a Selection of Grilled Breads fresh from the coals
Menu 4
Whole Beef Sirloin Hong Kong style rubbed with Szechwan Peppercorns and Chinese Five-Spice marinated in and basted with Soy Mirin served on a bed of Noodle Salad with Peppers, Bok Choy, Coriander and Spring Onions
Skewers of Tiger Prawns basted with Garlic, Ginger and Lemon Oil
Chargrilled Courgette with Charred Red Onions and Homemade Parsley and Mint Pesto
Baby Leaf Salad with Mushrooms, Water Chestnuts and Chinese Broccoli
Served with Wasabi Sour Cream and Chives, Sweet Soy Star Anise and Ginger, Sweet Chilli Jam
Menu 5
Tangy Cranberry Loin or Belly of Pork marinated in Sherry, Orange Zest, Marjoram, Garlic & Bay basted with Cranberry & Orange Sauce and served on a bed of Vibrant Rice Salad with Basmati & Wild Rice, Pomegranate, Dried Fruits, Mint, Parsley & Olive Oil
Seared Tuna marinated in Light Lime Marmalade with Lime Leaves, Mango Powder & Fresh Mint
Slow-baked Aubergine with Tomatoes, Red Onions, Coriander and Lime
Vivid Green Salad with Sugar Snap Peas, Green Beans, Mangetouts, Cucumber, dressed with Lime, Rice Vinegar, Palm Sugar and Mint
Served with a Rose Petal, Ginger & Chilli Jelly and Homemade Apple Chutney
Menu 6
Wood-roast Fillet of Sea Bass & Roast Fennel with a Honeydew, Kiwi & Pernod Salsa topped with a Skewer of Chargrilled Tiger Prawns & Chargrilled Limes
Slow cooked Shoulder of Lamb falling off the bone marinated with Rosemary, Red Wine, Juniper & Garlic