To Dine Dinner Menu

A traditional dinner menu served to the table.

Please choose a starter, a main course and a dessert.

Starters

Homemade Soups:

Pea and ham hock; Cream of cauliflower with pancetta and crispy sage; Roasted butternut squash (v/vn); Balsamic roasted tomato with basil pesto (v/vn)

All served with a selection of breads

Chicken, mushroom and tarragon terrine with a shallot marmalade and toasted sourdough
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Ginger and soya chicken with a spring onion, sesame and chilli salad
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Flaked smoked trout with pickled apple, watercress salad and granary toast
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Ham hock and apple terrine, with piccalilli and toasted sourdough
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Vodka and citrus cured salmon gravlax with cucumber and fennel slaw, lemon crème fraîche
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Mozzarella, basil pesto, cherry vine tomatoes and crostini (v)
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Carrot and cashew pâté, pickled vegetables and rye bread crostini (v)

Mackerel pate, horseradish crème fraîche, beetroot watercress salad and granary toast

Main Courses

Red wine braised feather blade of beef, wilted spinach, horseradish mash, roasted shallot and a port jus
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Chargrilled Somerset chicken breast, fondant potato, charred leeks, mushroom and tarragon jus
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Paprika chicken, borlotti beans, celeriac and chorizo with herb emulsion
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Confit Barbary duck leg, lentil, onion and smoked bacon stew with a sherry jus
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Pork loin with crackling, spring onion mash, burnt apple purée, sage crisp and a cider cream sauce
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Fillet of salmon, tenderstem broccoli, Romanesco and citrus quinoa with a sauce vierge
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Roasted chalk stream sea trout, sautéed new potatoes, sea fennel and a lemon chive butter sauce

All main courses are accompanied by a selection of seasonal vegetables

Desserts

Raspberry frangipane tart with white chocolate shards and raspberry sorbet
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Vanilla and cinnamon spiced pear, cherry ice cream and almond crumb
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White chocolate and raspberry crème brûlée with a vanilla shortbread
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Sticky toffee pudding with butterscotch sauce and vanilla ice cream
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Brookie with clotted cream ice cream and a berry coulis
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Summer fruit roulade, hazelnut brittle and berry jam
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Lemon posset with raspberry compote and granola
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Baked white chocolate cheesecake with blueberry and stem ginger compote
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Strawberry mousse, macerated strawberries and white chocolate pistachio bark