Summer 2025 Seasonal Menu

Canapés

Chicken pâté en croûte

piccalilli and micro greens

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Corn velouté with smoked Cotswold white chicken

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Hand-dived scallop wrapped in vine leaves from the garden

celeriac, grapes and verjus sauce

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Wiltshire wood pigeon breast

Savoy cabbage and jus

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Dry aged Hereford beef filet,

Wye valley asparagus and Béarnaise sauce

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Grapefruit sorbet

Chiyosubi Junmai Ginjo sake

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Madagascar vanilla crème brûlée