Chef Mike Dixon

Salumi antipasto, salamis, prosciutto, mortadella, salsiccia grilled peppers, artichokes and olives

Verdure antipasto, griddled vegetable, buffalo mozzarella, smoked cheese, sun blushed tomatoes, artichokes and olives

Brown Shrimp and Fennel Seed Tortellini with a bisque sauce (All pasta is homemade)

Butternut Squash and Sage Ravioli sage butter

Rich ox cheek ragu fettucine

Porchetta, herb and garlic stuffed pork loin with crackling, rosemary roasted potatoes, sprouting broccoli, garlic green beans

Saltimbocca, veal escalope wrapped in prosciutto with sage, cima di rapa, roast carrots and griddled corgettes

Sea bass (grilled whole or pan-fried fillets), caponata and garlic green beans

Aubergine parmigianno, roast tomatoes and courgettes

Limoncello tiramisu

Panna cotta with coffee liqueur sauce

Chocolate and hazelnut mousse with amaretto cream

Canapes

Gin Cured Gravadlax lime whipped goats cheese

Smoked Salmons smoked salmon, hot smoked salmon terrine, roquefort mousse

Pheasant Terrine pickles and winter salad

Grilled goats cheese, hazelnut and beetroot salad

Butternut Squash and Sage Ravioli sage butter, parmesan cheese

Baked Cod Loin with mussels in a Goan broth, pilaf rice

Game Pithivier truffle mash, baby turnips, heritage carrots, roasted shallots, cavalo nero, port sauce

Roast Partridge Supreme, sloe gin and juniper sauce, confit leg, pomme puree and griddled leeks

Creme brulee, brandy poached raspberries, Shortbread

Limoncello tiramisu

Pecan Maple Syrup Tart bourbon mascarpone (gluten free available)

Chocolate and pecan fudge brownie, raspberry coulis and honeycomb ice-cream

Canapes

Pike braised in white wine, pickled vegetables

Jerusalem artichoke soup, with pancetta and chestnuts

Partridge celery cream sauce, braised celery, fondant potatoes

Braised short rib of beef, potato puree, Roast root vegetables, griddled leeks

Creme caramel, poached rhubard, blood orange sorbet