£29 per person

- Denise the duck, eggs benedict
- Smoked springfield chicken salad, Shropshire blue beignets and quince jelly
- Freshly picked devon crab, cucumber, dill and lemon dressing, rye bread
- Twice baked cheese soufflé, caramelised walnuts, truffle honey, pinot noir reduction (£5 supplement)

- Venison & chestnut pudding, rare-roast venison loin, root vegetables & red wine sauce
- Roast lamb chump, boulangere potato, oyster mushrooms, curly kale, girolle beurre blanc
- Pan fried fillet of loch duart salmon, petit pois a la francais, lettuce ravioli, horseradish velouté
- Thai style fish nage, scallop & coriander tortellini, pak choi & cucumber ribbons (£5 supplement)

- Hot chocolate and earl grey tea fondant, pink grapefruit
- Roasted fig, blackberries and yoghurt sorbet
- A selection of 3 cheeses from the trolley
- Liquorice panna cotta, carrot sherbet, yoghurt granite & crispy oats (£5 supplement)

£49 per person

- Parmesan crusted scallops, curried parsnip, lime emulsion
- Crab risotto, leek & truffle jelly, crab bisque
- Foie gras & pain d'epices 'Sandwich', smoked duck, rhubarb chutney
- Winter artichoke salad, Perigord truffle dressing, crispy risotto & quail eggs

Other starters are available.

- Parma ham wrapped monkfish tail, oxtail crêpe, carrot puree & red wine sauce
- Roast halibut fillet, caramelised onions & white beans, vanilla & Sauternes velouté
- Juniper & thyme seasoned loin of Mortimer Forest Venison, beetroot fondant & whimberry preserve
- Poached breast & confit leg tortellini of local mallard, root vegetable cassoulet, wild duck & tarragon consommé
- Farced saddle of rabbit, braised celery, prune puree, capers & lemon confit

- Caramel soufflé, brown bread ice cream & oat meringues
- Vanilla & rhubarb charlotte, stem ginger ice cream, rosé champagne jelly
- 'Pain perdu', caramelised apples, blackberries & vanilla crème Anglais
- Dark chocolate fondant, passion fruit curd, bitter chocolate sorbet

Other desserts are available.

3 course lunch £24
2 course lunch £20

- Chef's appetiser

* * * *
- Ham hock & lentil salad, shallot & English mustard vinaigrette, crispy Pullet egg
- Tartare of mackerel, marinated beetroot & cauliflower, horseradish ice cream, dill dressing
- White bean velouté with chorizo, saffron jelly, caramelised onion croûte

- 'Coq au Vin', Tomme fraîche pomme puree, tarragon & red wine sauce
- Crispy pork belly, ginger braised pak choi, oriental mushroom broth
- Pan fried plaice fillet, smoked bacon, sage & hazelnut butter, chicken jus

- Chef's pre dessert

* * * *
- Baked custard tart, praline ice cream, banana, mint & lime salsa
- Dark chocolate & pear gratin, pear & ginger sorbet
- A selection of 3 cheeses from the trolley

£55 per person

- Chef's appetiser

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- Winter artichoke salad, Perigord truffle dressing, crispy risotto & quail eggs

* * * *
- Roast 'Springfield' chicken terrine, red wine pickled shallots, spiced bread sauce

* * * *
- Parmesan crusted scallop, curried parsnip, lime emulsion

- Juniper & thyme seasoned loin of Mortimer Forest Venison, beetroot fondant & whimberry preserve

- A selection of British & French cheeses (£9 supplement)

* * * *
- Chef's pre dessert

* * * *
- 'Pain perdu', caramelised apples, blackberries & vanilla crème Anglais