Starters
Chef's Homemade Soup of the Day
Grilled Goat’s Cheese on a Confit of Sweet Plum Tomatoes finished with a drizzle of Balsamic
Crispy Skin Sea Bass on tender Asparagus Tips tossed in Lemon and Black Cracked Pepper Butter
Watermelon with Fresh Raspberries and Vodka Jelly
Seared Pigeon Breasts on Green Puy Lentils flavoured with Thyme, topped with Crispy Parma Ham
Handmade Smoked Salmon and Cucumber Sushi Rolls served with Sesame Seed Teriyaki Dip
Sliced Smoked Chicken with Schnapps Poached Peach and a Quenelle of Vanilla Seed Mascarpone
Salad of Roquette, Lamb's Leaf, Olives, Sun-dried Tomatoes and Goat's Cheese, presented in a baked Tortilla Basket with Lemon and Balsamic Dressing
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Main Courses
Pan-fried Salmon laid on Egg Noodles and Sautéed Pak Choi, finished with a Honey and Ginger dressing
Roasted Monkfish Tail served in a Consomme of Leek, Prawns and Mussels flavoured with Saffron
Lemon Marinated Chicken Breast served on Lemon, Cracker Pepper and Coriander Cous Cous with crumbled Feta Cheese
Crisp skinned Duck Breast laid on a Salad of Sautéed Peaches and Baby Leaf Spinach drizzled with a Schnapps reduction
Egg Tagliatelli with Wilted Spinach and Asparagus Spears served with shaved Parmesan and Truffle Oil
Grilled Fillet of Haddock laid on a Saffron Cream, finished with Sautéed Pak Choi
Succulent Belly of Pork served on a Potato Rosti accompanied by a Shallot and Pancetta Jus
6oz Rib Eye Steak with baby Artichokes and Confit of Cherry Tomatoes, drizzled with a Balsamic Dressing
Red Pepper and Butternut Squash Risotto finished with Rocket Leaves, Parmesan Cheese and Olive Oil
Stack of Local Asparagus Spears, Char-grilled Aubergine, Field Mushrooms and Melted Somerset Brie finished with Pesto Dressing
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Desserts & Coffee
A Choice of Desserts, Ice–cream or Sorbet
or
A Selection of Cheeses served with Biscuits, Celery and Grapes
* * *
Freshly Brewed Cafétiere of Coffee served with Mints
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Two Courses £13.50 (exc. Coffee)
Three Courses £17.50 (inc. Coffee)
§ – Supplementary Charge Prices exclude Supplements
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