Dinner Menu. 2 Courses per person. 3 Courses per person. Tasting Menu per person

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Brianne Gardner
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1 Dinner Menu 2 Courses per person 3 Courses per person Tasting Menu per person Coffee and Petit Fours (Including VAT) Head Chef Andrew Chan Food & Beverage Manager Brian Haddleton We have endeavoured to ensure that all allergens contained in our food have been documented. For dietary requirements or further allergen information please speak to a member of the Restaurant team. A discretionary service charge of 10% will be added to your bill.

2 ROYAL TASTING MENU Amuse Bouche Lyme Bay Scallops Scallops, Golden Raisins, Cauliflower, Shallot ** Louis Cheze 2013 Aromatic wine with stonefruit flavours Chicken Chicken, Leek, Mushroom, Quail Egg, Red Wine. ** Picpoul de Pinet 2016 Domaine Reine Juliette Languedoc Crisp citrus fruit, lively acidity & a mineral tang to finish Cod Cod Cheeks, Chorizo, Olives, Tomato, Basil **Pinot Gris 2014 Ripe fruit aromas, Dry with finesse and freshness, Lamb Lamb, Apricots, Lentils, Aubergine, Kohlrabi **Resalte, Tempranillo 2009 Earthy florals & hint of berries, & bright acidity Honey and Ginger Blueberry, Honey, Ginger, Thyme Chocolate 70% Dark Chocolate, Pineapple, Chilli, Lime ** Sam Gimignano Vin Santo 2007 (100 ml) Deep rich dessert wine with mushroom and woodland notes under honeyed fruit Selection of British and French Cheeses and Garnishes from the Trolley Churchill s, Port Reserve ( supplement for Cheese/Port per person) *The Head Chef prepares this menu for the whole table **Suggested wines to accompany this menu per person

3 Starters Cod Cod Cheeks, Chorizo, Olives, Tomato, Basil Chicken Chicken, Leek, Mushroom, Quail Egg, Red Wine Red Mullet Red Mullet, Squid, Red Pepper, Fennel, Pak Choi Tortellini Smoked Pancetta, Spring Vegetables, Light Broth Lyme Bay Scallops Scallops, Golden Raisins, Cauliflower, Shallot Beef Sirloin, Egg, Parmesan, Rocket, Beetroot, Gherkin

4 Mains Halibut Halibut, Beetroot, Butternut, Pine Nuts, Caper, Lemon Pork Tenderloin, Cabbage, Apple, Walnut Herb Crumb, Sage Polenta Chalk Trout Chalk Trout, Couscous, Pepper, Tender Stem, Vanilla and Tarragon Sauce Lamb Lamb, Apricots, Lentils, Aubergine, Kohlrabi Monkfish Monkfish, Clams, Prawns, Monk s Beard, Sea Herbs, Salsify Duck Duck, Sour Cherry, Pied Mouton, Bok Choy, Fondant All Sides 3.50 Boiled New Potatoes Mashed Potato Seasonal Vegetables

6 Vegetarian Menu All available as a starter or main course Velouté Chefs Veloute of the Day Salad Beetroot, Heritage Tomato and Walnut Roasted Butternut and Sage Gnocchi Kale, Sauce Vierge Thornbury Garden Sweet Potato, Baby Vegetables Risotto Leek and Smoked Cheddar Risotto

Desserts Honey and Ginger Blueberry, Honey, Ginger, Thyme Chocolate 70% Dark Chocolate, Pineapple, Chilli, Lime Gooseberry Gooseberries, Lemongrass, Pear, Pastry Hot Cross Bun Fruit Bun, Earl Grey,

7 Desserts Honey and Ginger Blueberry, Honey, Ginger, Thyme Chocolate 70% Dark Chocolate, Pineapple, Chilli, Lime Gooseberry Gooseberries, Lemongrass, Pear, Pastry Hot Cross Bun Fruit Bun, Earl Grey, Black Grape, Cinnamon Rhubarb Yorkshire Forced Rhubarb, Pistachio, Tonka Bean Selection of British and French Cheeses and Garnishes from the Trolley 3 Cheeses Supplement 6 Cheeses Supplement 9 Cheeses Supplement PORT WINE 50ml Bottle Churchill s Ruby Reserve Churchill s, 10 year old Tawny (500ml bottle) DESSERT WINES 100ml Bottle 150. Chateau Calabre 2014 Montravel Doux (375ml), South Western France Piquepoul Moelleux 2016 Domaine Beauvignac (750ml) France Botrytis Semillon 2014 Three Bridges (375ml) SE Australia Vin Santo di San Gimignano 2007 Famiglia Strozzi (500ml) San Gimignano, Tuscany

8 Children s Menu STARTERS Vine Roasted Tomato Soup & Selection of Bread Croque Monsieur Tomato, Cucumber and Mixed Leaf Salad Egg and Cress Sandwich MAIN COURSES Cod Goujons, Chips, Peas Spaghetti Bolognaise, Parmesan Saxon Splendour Sausage, Mashed Potato, Gravy Roast Breast of Corn Fed Chicken, Mashed Potatoes, Seasonal Vegetables Vegetables Chunky Chips Mashed Potato Seasonal Vegetables Boiled New Potatoes DESSERTS Fresh Fruit Salad Chocolate Brownie, Vanilla Ice Cream Sticky Toffee Pudding, Clotted Cream Ice Cream Fruit or Plain Yoghurt Knickerbocker Glory

Dinner Menu. 2 Courses per person. 3 Courses per person. Tasting Menu per person

Dinner Menu. 2 Courses per person. 3 Courses per person. Tasting Menu per person Dinner Menu 2 Courses - 42.00 per person 3 Courses - 50.00 per person Tasting Menu - 65.00 per person Coffee and Petit Fours - 4.50 (Including VAT) Head Chef Andrew Chan Food & Beverage Manager Brian Haddleton