To start: Honey & rosemary baked camembert in sourdough with chutney
Main course: Truffled free-range chicken with shallots, bacon & wild mushrooms, creamed mashed potato & seasonal vegetables
Dessert: Banana & pecan bread pudding, salted toffee sauce, honeycomb
Cheese Course: selection of Brinkworth dairy cheese, chutney, apple & biscuits