Sample Dinner Menu

 

To Start

Soup of the Day
fresh baked bread

Maple Glazed Pork Belly
Chorizo jam, butternut purée and pickled radish

Poached Langoustine Tails
lightly spiced emulsion with parsnip purée and pomegranate dressing

Tortellini
beetroot, hazelnut and goats curd, pea puree and candied hazelnuts

Main Course

Rose Veal
seared loin, dauphinoise potato, blackberry purée, pickled blackberries, salt baked beetroot and red wine jus

Parsnip
savoury parsnip cake, goat’s curd, pickled parsnip, lemonade jelly and raspberry vinegar

Poached Fillet of Turbot
charred baby gem, brown shrimps, pickled samphire and buttermilk dressing

Pan Fried Creedy Carver Duck Breast
asparagus, salsify puree, charred salsify and five spice sauce

10oz Sirloin Steak (£4 Supplement)
truffle mash, fine green beans, spinach, wild mushrooms and pepper sauce

Dessert

Soufflé
blackberry and bilberry, spiced apple jelly, blackberry purée and chestnut crumb with a smoked maple and pear sorbet

Mascarpone and Gingerbread
mascarpone parfait, blood orange purée, ginger cake and mascarpone ice-cream

Fondant
warm chocolate and coconut, coconut sorbet, passionfruit syrup and dried mango

Chocolate and Hazelnut
hazelnut bavoir, hazelnut chocolate, salted caramel and hazelnut cake

Cheese Board (£3 Supplement)
Vale of Camelot Cheddar, Eve goat’s cheese, White Lake’s, Montgomery’s and Bath blue served with fruits, chutney and biscuits

 

2 courses – £23.00

3 courses – £28.00

 

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