GOLD SET MENU at The Trout Inn in Oxford

topped with Devon crab crème fraîche, served with ciabatta

crispy mushrooms with a soy, lime & ginger dip (v) 

with spiced fruit & sloe gin chutney, served with rustic toast

with a plum tomato, roasted red pepper, cucumber & mint salad and coconut tzatziki

served on a sesame seeded bun, with smoked Irish cheddar, crispy onions, tomato relish, sweet potato fries and aioli

with potato dauphinoise, crispy prosciutto, green vegetables and jus

on ribbons of courgette marinated in lemon, with asparagus, baby potatoes, tenderstem broccoli and a vermouth velouté

with cucumber, tomato, red onion, spring onions, coriander, red chilli and a soy, lime & ginger dressing

topped with baby kale and basil dressing (v)

with polenta chips, confit fennel & tomato and a Peroni & mushroom sauce

Served with twice-cooked chunky chips, roasted mushroom, confit tomato and parsley butter

with a forest fruit compote and whipped cream (v)

with Bourbon vanilla ice cream (v)

a light sponge soaked in coffee liqueur, with mascarpone cream and cocoa (v) 

topped with a demerara sugar crumb, served with custard (v) or soya vanilla custard (ve)

crisp crushed pink meringue and strawberries bound in whipped cream

Shepherds Purse Yorkshire Blue, Lubborn Somerset Camembert, Belton Farm Red Leicester and Isle of Man vintage cheddar with a selection of fudge’s nut & mixed seed biscuits, grapes, celery and chutney (v)

6 bottles of Peroni for £20

HOUSE WHITE BLEND 12.5% South Africa
HOUSE RED BLEND 13% South Africa
HOUSE ROSÉ BLEND 12.5% South Africa

COMTESSE DE MARION SAUVIGNON BL ANC 12.5% France
IL PALLONE, PINOT GRIGIO BLUSH 12% Italy
SMOOTH TALKER, MERLOT 12.5% South Africa

JEAN-MARC BROCARD, CHABLIS 12.5% France
YEAL ANDS ESTATE BL ACK LABEL, PINOT NOIR 13.5% New Zealand
ADORADA, ROSÉ 12% USA