GOLD SET MENU at The Trout Inn in Oxford

topped with Devon crab crème fraîche, served with ciabatta

on a Greek-style salad, goat's cheese, roasted chickpeas and pomegranate

in a white wine cream, on a toasted sourdough crumpet (v) Vegan alternative available

zesty orange curd, tarragon & sherry vinegar infused grapes, with toast

served on a seeded bun, with Monterey Jack, onion rings, tomato relish, sweet potato fries and aioli

on cider & horseradish mustard mash, with a black pudding bonbon, green beans, tenderstem broccoli and a rich bordelaise jus

with pan-fried samphire, broccoli & baby spinach, confit tomatoes and a fresh salsa

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

topped with a slow-roasted tomato sauce, Monterey Jack cheese and crisp prosciutto, served with rich chicken gravy and skinny fries

on a bed of creamy hummus, grains and toasted pumpkin seeds, topped with dressed watercress and fresh pomegranate (ve)

Served with rustic, thick-cut chips, roasted mushroom, confit tomato and parsley butter

Crunchy meringue, whipped cream, passionfruit, peach & mango compote, with a dash of Cîroc vanilla vodka – a nod to our favourite cocktail! Over 18s only

with Belgian chocolate sauce and Bourbon vanilla ice cream (v)

Rum-soaked sponge, black cherries in Kirsch and whipped cream (v)

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

Lemon mousse roulade rolled in raspberry sugar crunch, topped with vanilla ice cream and flamed meringue, served with fresh strawberries (v)

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