SAMPLE DINNER MENU

3 Courses for £49
2 Courses for £44

Starters

Venison carpaccio with confit beetroot, tarragon mayonnaise & cider balsamic reduction

Chalk stream trout with toasted sesame seeds, cider balsamic reduction & homemade white kimchi roll

Halibut gravlax with horseradish crème fraiche, pickled roots & herb salad
(£5 supplement)

Cold English rose veal with Georgian spices, sourdough crostini, black garlic & pickled walnut puree

Dorset crab creme brulee with crab & lime mousse

Sweet potato & rosemary mousse with pickled pear, garden leaf salad & chickpea crisp

Mains

Roasted Somerset lamb rump with wholegrain cumin, roasted beetroot, wild garlic blossom, olive oil mash and mint jus

Black bream fillet with caper mash, greens, charred tomato, rock samphire & beurre blanc sauce

Fillet of beef with red onion escabeche, potato fondant, grilled little gem, purple sprouting broccoli & porcini cream (£15 supplement)

Free range chicken supreme with confit potato, Jerusalem artichoke, cavolo nero, rosemary & garlic

Seared west coast scallops & Sea bass fillet with saffron risotto & Dorset sea purslane (£15 supplement)

Deep fried Skordalia potato with preserved quince & root vegetable beluga lentil ragu

Desserts

Carrot & ginger sticky toffee pudding with Sherborne castle brandy caramel sauce & lime leaf ice cream

Crème d’amande tart with forced rhubarb & Vanilla custard

70% dark chocolate fondant with Griottine cherries, tarragon ice cream & toasted almonds
(£7 supplement - Waiting time 15 minutes)

Westcombe cheddar, Vale of Camelot blue, Bruton brie & Ogleshield with homemade membrillo, onion chutney, handmade oat & rye biscuits

Passionfruit creme brulee with orange biscotti

Selection of homemade ice creams and sorbets with brandy snap

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.