provisional menu
Amuse bouche
Starters
all served with home-made bread
- Duck liver parfait served with apple and beetroot salad
- Potted crab with remoulade (celeriac salad)
- Goats cheese and Eynsham honey filo parcel with a mixed leaf and herb side
Mains
- Pheasant Normandie served with celeriac mash and seasonal veg
- Korean style beef short ribs served with basmati rice and seasonal veg
- Fresh market fish puttanesca (classic tomato, garlic, anchovy, red peppers and caper) served with parmentier potatoes, seasonal veg
- Medjura (sweet spices lentil, rice and sweet spice dish), topped with roasted butternut squash and sweet potato served with herby yoghurt sauce, seasonal veg
Puddings
- Treacle tart and clotted cream
- Lemon posset with shortbread
- Rum and raison cheesecake with an extravagant addition of caramel sauce
Something sweet to go with tea and coffee.