To Dine

A traditional dinner menu served to the table. Please choose a starter, a main course and a dessert.

STARTERS

Homemade soups: Please choose a soup.

Pea, mint and ham hock; Cream of cauliflower with pancetta and crispy sage;
Sweet potato, roasted garlic and thyme (v/vn); Country vegetable and pearl barley broth (v/vn);
Tomato and basil with basil pesto (v/vn)

All served with a garlic and herb crouton topping, alongside a selection of breads

Chicken, mushroom and truffle terrine with a celeriac remoulade and toasted sourdough
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Smoked salmon, pickled cucumber, capers and a lemon crème fraîche
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Harrisa marinated chicken, mint yoghurt with roasted pumpkin seeds
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Flaked smoked trout rillette with pickled apple and chargrilled sourdough
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Ham hock and apple terrine with grape chutney and apple crisp shards
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Vodka and citrus cured salmon gravlax with cucumber, red onion and fennel slaw, horseradish and lemon crème fraiche
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Torn Laverstoke mozzarella with coarse basil pesto, roasted cherry vine tomatoes and crostini (v)
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Grilled halloumi with a bulgur pilaf, crispy kale and lemon oil (v)
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Carrot and cashew nut pâté, pickled radish, carrot and cucumber and a rye bread crostini (v)

MAIN COURSES

Bath Gem marinated beef, wilted spinach, horseradish mash, roasted shallot and red wine reduction
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Chargrilled Somerset chicken with tomato and basil orzo and a chimichurri sauce
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Moroccan spiced lamb shoulder with cauliflower, apricot and almond couscous with a spiced tomato sauce
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Paprika chicken on borlotti beans, celeriac and chorizo with a honey yoghurt dressing
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Confit of Barbary duck leg on Sarladaise potato and a lentil cream sauce
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Pork loin with crackling served on champ mash with a sage and apple purée and cider cream sauce
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Fillet of salmon, tenderstem broccoli, Romanesco and citrus quinoa salad with a lemon sauce vierge
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Roasted sea trout, sautéed new potatoes, samphire 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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Rhubarb fool and custard slice with a pistachio crumb
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Poached pear, pecan granola with coconut salted caramel
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Chocolate and orange crème brûlée with a citrus shortbread
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Sticky toffee pudding with butterscotch sauce and vanilla ice cream
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Chocolate brownie brookie with a chocolate cremeux and coffee ganache
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Summer fruit roulade with 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 a salted caramel sauce and fresh raspberries
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Strawberry mousse, strawberry basil salad, yoghurt and white chocolate pistachio bark