Smoked Trout served with Horseradish Sauce & Salad

Pate du Chef served with Apricot & Mango Chutney

Home made Leek & Lentil Soup served with with Cheese Croûton

Melon Parisienne with Ginger & Sambuca Liqueur

Saute of  Woodland Mushrooms in Garlic Butter

Old Rectory Prawn Cocktail with Marie Rose Sauce

Scottish Smoked Salmon with Lemon & Caper Salad


Medallions of Beef Fillet in Chasseur Sauce

Fillet of  fresh Sea Bass in Lemon & Herb Butter

Quenelle of Guinea Fowl in Smoked Bacon & Mushroom Sauce

Tenderloin of Pork in Wholegrain Mustard & Cider Sauce

 Roast Madgetts Farm Duckling with Grand Marnier Orange Sauce

Chefs Vegetable & Mozzarella Cheese Pie served with Olives & Tomato Sauce (v)

Cotswold Lamb Pencil Fillets Cumberland
redcurrant jelly port & red wine sauce

Medallions of local Venison with Black Cherry & Kirsch Sauce

 All served with a selection of fresh Seasonal Vegetables


 Sweet Menu

with Hot Puddings & Cold Desserts

All sweets are Homemade and served with Cream or Custard



This is a sample menu, and subject to change according to the availability of fresh, local produce.

All the above dishes are prepared fresh to order & can be served plain if required. Special dietary requirements and allergies can be catered for – please let us know.