4 Course Sample Menu

Our Menu

STARTERS

• Spiced Thai fishcakes with Caesar Salad cucumber salad
• Honey roasted squashes with toasted seeds, winter leaves and a mustard yogurt
dressing
• Smoked chicken a la King and wild mushrooms mousseline with shallot chutney
• Asparagus arancini on toast with black olive soil, figs and walnut salad
• Tomato Bisque Cups and feta salad with extra virgin olive oil and aged balsamic
• Smoked salmon and Eggplant roulade with horseradish cream and Dorset watercress
• Baked gnocchi with butternut squash, truffle cream sauce and aged parmesan tuile
• Cucumber and avocado gazpacho with white crab and a white radish and herbs salad.
• Salad of peas, baby broad bean, mint, preserved lemon, mozzarella with edible flowers
and micro-herbs with a fennel seed and extra virgin olive oil dressing
• Grilled Prawns, grapefruit, cherry tomatoes with little gem lettuce, chilli and coriander
dressing
• Coarse pork and liver terrine, pork scratching, red onion marmalade, apple ring
•Scottish scallop mousse, seared scallops, porcini veloute sauce, toasted hazelnuts (£6
supplement)
•Garden Fresh Seafood Cocktail with Crunchy Vegetables

All starters are served with warm bread and butter

SORBET

• Lemon and Line
• Raspberry and Mint
• Peach and Apple
• Champagne and Strawberries

MAINS

• Roasted Rosemary chicken ballotine wrapped prosciutto ham with sage and pork
stuffing, creamy pomme puree, porcini mushroom sauce.
• Pan-fried Sea bream fillet, carrot and anis puree, beurre blanc sauce.
• Roasted free range duck fillet with cherries, fine beans and pommes croquette.
• Braised Somerset lamb shoulder, rosti, pea fricassee, and tomato confit.
• Roasted fillet of Somerset beef, Cognac jus and seasonal green vegetables, pomme
boulangere (£6 supplement).
• Roasted Parmesan loin of pork on the bone, lemon and thyme honey roasted root
vegetable, apple chutney.
• Spinach and ricotta tortellini in a creamy parmesan and chives sauce, wild mushrooms
fricassee.
• Slow cooked shoulder of pork with a soy and ginger sauce, basmati rice and sautéed
cabbage.
• Braised Somerset beef with red wine, carrots, potato cake, horseradish cream.
• Roasted fillet of Pollock with a chorizo, butterbeans and tomato broth.
• Creamy chicken casserole with tarragon and mustard, quinoa and spelt pillaf.

All main courses are served with 1920s vegetables and Duchess Potatoes seasonal vegetables

DESSERTS

• Chocolate brownie with salted caramel sauce and poached pear
• Hazelnut panna cotta with blackberry compote and ginger tuile
• Deconstructed lemon meringue pie, with 1920s old fashioned fruit compote
• Vanilla and raspberry crème brulee with shortbread
• Warm apricot and almond tart with clotted cream
• Honeycombe and chocolate cheesecake
• Trio of dessert: cointreau pannacotta, chocolate brownie, red berries brandy basket
• White chocolate and coconut cake, vanilla ice cream
• Mocha pot de crème with clotted cream
•Selection of west country cheese and biscuits with an apple and cider chutney.