SAMPLE DINNER MENU
3 Courses for £49
2 Courses for £44
Mackerel salpicon with confit beetroot salad & parsley pesto
Venison carpaccio with pickled St George mushrooms, sloe jam & tarragon mayonnaise (£6 supplement)
Halibut gravlax with whipped horseradish sour cream & pickled roots
Confit rabbit terrine & ballotine with sourdough crostini, pickled walnut puree, fried sage & rabbit bacon
Dorset crab creme brulee
Montgomery Cheddar mousse with chickpea crisp & red wine pickled pear
Pork tenderloin wrapped in bacon with grilled pak choi, Japoinica quince preserve, wholegrain mustard mash & slow roasted beetroot
Hake fillet with courgette, charred tomato, caper mash & fresh turmeric beurre blanc
West country beef fillet with red onion escabeche, pan fried mushrooms, French beans. fondant potato, & morel cream (£15 supplement)
Pan roasted free range chicken breast with tender stem broccoli, confit potato, rosemary & garlic
John Dory fillet with large hand dived scallop, Cornish new potatoes, scallop bisque & dill (£15 supplement)
Deep fried Skordalia potato with, soused root vegetables, cauliflower cream, parsnip crisps & cider balsamic reduction
Desserts
Passion fruit crème brulee with mango coulis and hazelnut biscotti
70% dark chocolate fondant with Griottine cherries & chantilly cream
(20 minute waiting time, £8 supplement)
Westcombe cheddar, Sheep Rustler, Ogleshield with pear, quince & tarragon chutney, handmade oat biscuits
Strawberry crème d’Armande with cold saffron custard & strawberry coulis
Choose 1 or 2 scoops from homemade sorbets (Cassis, Raspberry, Mango, Coconut)
Affogato with homemade ice cream
Tea or coffee with petit fours
On the side
Thyme chips with truffle mayonnaise £6
Pan fried greens £6
Chef’s salad £5
Tea or coffee with petit fours £9
* Please use this as an example as we change, alter and adjust our menu regularly.