Amuse bouche
To start
(all served with home-made bread)
- Mackerel ceviche served with lightly pickled carrot and radish
- Pork rillettes served with cornichons and cauliflower relish
- Lebanese style chick pea and lentil salad topped with grilled halloumi
Mains
- Pan fried fish of the day, topped with crispy leeks, served with saffron cream, sliced, baked, crispy potatoes and seasonal veg
- Chicken dish – to be decided
- African style (North Leigh) goat curry served with baked plantains, rice and greens
- Oyster mushroom, spinach and herb filo pie served with red pepper sauce and seasonal veg.
Pudding
- Rhubarb and white chocolate ice cream, topped with blood orange syrup and served with choc chip cookie
- Bakewell pudding
- Cornucopia cheese board (ask Harriet for selection,) served with home-made seeded oatcakes, Eynsham membrillo, celery)