£65 for 9 courses
£105 including 'flight of wines'
Applicable for the whole table only

- Pre-starter 'Du jour'

* * * *
- Woburn venison with artichoke and truffle oil

* * * *
- Minted pea soup, vanilla 'cappuccino'

* * * *
- Sorbet 'Du jour'

- Flash-grilled, marinated Yellow-fin tuna, almond and mache
* * * *
- Brickhill pork fillet, carrot puree, pearled apple
or
- Wild sea bass, cauliflower puree, wilted spinach

- A choice of four British cheeses served with homemade watermelon preserve

* * * *
- Praline flavoured ice cream parfait served with coffee crème 'Anglaise'
or
- Duet of chocolates 'fondant', vanilla pod ice cream

* * * *
- Coffee and chocolate truffles

Two course £16.00
Three course £19.00
A discretionary 10% service will be added to the bill for parties of 6 or more

- Roasted butternut and carrot soup, frothed milk
- Cured local meat, venison, Parma style and Coppa
- Oak smoked salmon, caper berries, pea cress

- Risotto of pumpkin, garlic and braised baby leeks, herbed oil
- Oxfordshire chicken supreme, Portobello mushroom, 'colcannon' mash
- Porcini ravioli, served with wild mushroom sauce, shaved Parmesan

- Red wine and honey poached William pear, pistachio ice cream
- Honeycomb and chocolate 'parfait', with toffee sauce
- Caramelised apple, biscuit crumble, Cognac 'chantilly'

3 courses £19.00, 3 courses £24.00

A discretionary 10% service will be added to the bill for parties of 6 or more.

- Minted pea soup, vanilla froth, truffle oil
- Oak-smoked salmon, caper berries, herb oil
- Chicken terrine with apple compote and homemade brioche

- Fish and triple-cooked chips, tartare sauce
- Confit Oxford pork belly, creamed potato, borlotti beans
- Ravioli 'Du Jour' and shaved parmesan

- Crème brûlée 'Du jour'
- Lemon posset served with red wine coulis and mandarin sorbet
- White wine and honey poached William pear, pistachio ice cream

2 courses £22.00, 3 courses £28
This menu is available 5.30pm till 7.00pm. Tables may be occupied for a maximum of 2 hours.

A discretionary 10% service will be added to the bill for parties of 6 or more.

- Minted pea soup, vanilla froth, truffle oil
- Goat's cheese, wild rocket, pine nuts, pumpkin seeds, herb crouton
- Oak-smoked salmon roulade, caper berries, herb oil
- Chicken terrine with apple compote and homemade brioche

- Risotto of new season vegetables, with truffle oil, micro-leaves
- Pan-fried calamari served with lime risotto and tartare sauce
- Warm terrine of lamb, mache and jus
- Ravioli of the day, truffle oil and shaved Parmesan

- Crème brulée 'Du jour'
- Lemon posset served with red wine coulis and mandarin sorbet
- White wine and honey poached William pear, pistachio ice cream
- Pink Champagne jelly with vanilla panacotta

2 courses £24.00, 3 courses £31

All prices include VAT AT 17.5%.

- Minted pea soup, vanilla froth, truffle oil
-Goat's cheese salad, wild rocket, pine nuts, pumpkin seeds, herb crouton
- Oak-smoked Scottish salmon roulade, caper berries, herb oil
- Suffolk chicken terrine with apple compote and homemade brioche

- Roast shoulder of Brickhill mutton, baby vegetables, 'fondant potato', minted sauce
- Roast loin of Oxfordshire pork, carrot puree, pea-shoot cress and apple compote
- Roast sirloin of Oxford beef, red wine sauce, Yorkshire pudding, chateau potatoes
- Roast baby chicken, rosemary gravy, sauté vegetables, creamed potato, red currant

- Crème brulée 'Du jour'
- Lemon posset served with red wine coulis and mandarin sorbet
- Caramelised sponge pudding with bitter chocolate and vanilla ice cream
- A trio of British farmhouse cheeses, served with melon preserve, bread or crackers

A discretionary 10% service will be added to the bill for parties of 6 or more

- White asaparagus 'veloute'
- Locally cured meat, Italian artichoke 'barigoule'
- Scallops, cauliflower puree, beetroot reduction

- Rack of lamb, carrot puree, 'dauphinoise', mint jus
- Wild sea bass, crayfish 'ragout', herb oil

- Cape malva sponge pudding. Vanilla ice cream
- Pastry chef's selection of chocolate truffles, petit fours

- Peppered goats cheese, white asparagus 'galette'. Served with wild rocket, balsamic reduction £7.75
- Oak-smoked Scottish salmon
Roulade of cold-smoked Scottish Salmon, caper berries and herb oil £8.25
- Pressed duck and foie gras terrine. Served with a mixed berry compote and homemade brioche £9.75
- Diver caught scallops
With Scottish 'black pudding', beetroot reduction, cauliflower puree and baby leaves
£11.75

Other starters are available.

- Risotto of seasonal vegetables, truffle oil leek, wild garlic & spinach risotto with shaved parmesan £14.25
- Wild sea bass grilled, served on a bed of porcini ravioli, crayfish 'ragout' £24.50
- Woburn venison cooked 'en sous vide', wilted spinach, heritage potato 'Lyonnaise', port reduction £22.75
- Pork duet: pork cheek and fillet
served with carrot puree, confit shallot, broad beans & date compot £19.75
- Chicken 'ballotine' (Suffolk chicken with leek and wild mushroom, cream and linguine) £16.75
- Salmon 'assiette' (grilled salmon, creamed mash, salmon and cucumber 'cannelloni', salmon soufflé) £18.25

Other main courses are available.

- Honey poached pear (poached in white wine and honey served with Champagne granita) £6.75
- Amadei bitter chocolate fondant
'Chuao' chocolate 'fondant' with white chocolate ice cream £11.25
- Tatin 'du jour' (traditional upside-down tart, with seasonal fruit) £8.75

Other desserts are available.