Starters

Chef's Soup of the Day, served with Bread and Butter V

Crispy Duck Leg served on a Bed of Salad with Cucmber and Spring Onion

Roasted Cherry Vine Tomatoes on Garlic Toast with Fresh Buffalo Mozzarella and Balsamic Dressing

Scottish Smoked Salmon served with Cracked Black Pepper, Fresh Lemon and Bread and Butter

Chicken Liver Pate with Cucumber, Salad, and served with Onion Marmalade and Toast

Pan Fried Flat Cap Mushrooms in Garlic and Herb Butter Sauce on Toast V

Smoked Trout Fillets with Horseradish served on a Dressed Salad

Crab Claw Fishcakes accompanied with Chilli Lime Dip

Main Course

Orkney Island Grilled 8oz Sirloin Steak or 8oz Fillet Steak with Chunky Chips, Garlic Field Mushrooms and Vine Tomatoes

Choice of Sauces, Garlic & Herb Butter, Red Wine & Mushroom, Oxford Blue or Peppercorn

Gloucester Old Spot Pressed Belly of Pork Stuffed with Garlic, Parsley and Lemon, served with White Wine Gravy and Mashed Potatoes

Pan Roasted Greshingham Duck Breast served with Red Wine and Black Cherry Sauce and New Potatoes

Roasted Peppers on a Warm Goat's Cheese Salad with New Potatoes and Balsamic Dressing V

Slow Roasted Lamb Shanks served on Creamy Mashed Potato with  Redcurrent and Mint Gravy

16oz T-Bone Steak with Melting Garlic Butter, Chunky Chips, Mushrooms and Vine Tomatoes

all the above dishes are served with fresh vegetables

Desserts

Cracked Meringue with Seasonal Fruit and Fresh Cream

Panacotta served with Burcot Raspberries and Coulis

Sticky Toffee Pudding with Hot Toffee Sauce and Iced Cream

Selection of Oxford Cheeses with Assorted Biscuits

Selection of Teas

Latte

Espresso

Cappuccino

Assorted Coffee Floaters