Spring 08 Evening Menu

Starters

Warm Mackerel, Confit Potato & Aubergine Creamed Horseradish & Black Pudding -oOo- Terrine of Rabbit, Ceps & Parsley, Lentil Puree & Pancetta  -oOo- Red Mullet, Caponata, Black Olive Tapenade & Basil Dressing -oOo- Lasagne of Seared Pigeon Breasts, Celeriac & Wild Mushrooms -oOo- Grilled Capricorn Goats Cheese, Carpaccio of Beetroot Beetroot Sorbet & Shiso Shoots  -oOo- Seared Scallops & Brill, Cauliflower Puree & Fritters

Main Courses

Rump of White Park Beef, Thyme Rosti, Wilted Spinach Garlic Puree & Salsify -oOo- Rare Breed Pork, Grain Mustard Mash, Cabbage, Carrots & Burrow Hill Cider -oOo- Fillets of Plaice wrapped in Potato & Basil Mousse Fricassée of Artichokes & Purple Sprouting -oOo- Navarin of Mutton, Buttered Spring Vegetables & Salsa Verde -oOo-  Wild Bass, Rainbow Chard, Cockle Chowder -oOo- Pithivier of Squash, Sage & Parmesan Cassoulet of White Beans & Red Wine Butter Emulsion

Desserts

Marinated Pineapple, Coconut Jelly, Passion Fruit Syrup Iced Mango & Mint -oOo- Espresso Crème Brulée, Cocoa Sorbet, Polenta & Orange Biscuits -oOo- Chilled Rhubarb Shot, Rhubarb & Gingerbread Panna Cotta, Pink Praline -oOo- Banana Soufflé, Rum & Raisin Ice Cream, Toffee Sauce -oOo- A selection of West Country Cheese Served with Walnut & Date Bread, Oatcakes, Quince Jelly & Honey May be taken as an extra course - £6.00 West Country Cheese Westcombe Mature Cheddar Unpasturised Cheddar made in Evercreech by Richard Calver Little Wallop Soft Goats Cheese wrapped in Vine Leaves, Made by White Lake Cheese Company in Pilton Cornish Blue Made by Philip & Carol Stansfield in Lisguard, Cornwall Matured for 12 weeks giving it a rich & creamy texture with a tangy finish Fosse Way Fleece Ewes Milk Cheese made by The Somerset Cheese Company, Shepton Mallet Goldilocks Mould Ripened using Jersey Cows Milk, made on Tree Top Farm in Brewham

Two Courses £26.00
Three Courses £31.00

Please note we do not add a 'Service Charge', leaving it entirely at your discretion