saturday 18th NOVEMBER dinner

 

Served 6.30-10pm

 

Fino en Rama sherry (70ml) - 4.80

 

Freshly baked bread & butter - 2.50

 

Pumpkin soup, crème fraiche (v) - 6.50

Grilled mackerel, pickled cucumber, local leaves - 7.75

Parma ham, wild mushroom, date purèe - 7.25

Grilled autumn vegetables, herb salsa, hazelnuts (v) - 7.00

 

Whole plaice, fried potato, samphire, lemon butter sauce - 16.75

Pan fried hake, mussels, fennel, shallots, garlic cream sauce - 17.50

Crispy pork belly, braised puy lentils, sprouts, herb salsa  - 15.50

Breaded rolled lamb shoulder, fondant potato, braised red cabbage & gravy - 16.75

Vegetable tagine, chickpeas, mint yoghurt, local leaves & almonds (v) - 14.50

Roast candy beetroot, quinoa, baby spinach & beetroot mayo (v) - 12.50

 

Buttered greens / New potatoes / Local leaves - 3 each

 

White chocolate tart, lemon curd - 6

Roast plums, crème fraiche -5.50

Westcombe cheddar / Oxford Blue / Organic Brie

with fruit chutney & oatcakes (v) - 3 each

 

 

 

All our food is freshly made from scratch each day from locally sourced ingredients. As a result of this, we may occasionally run out of some items during mealtimes. Whenever possible, we will endeavour to provide alternatives, but we apologise if we don’t have your first choice. Children’s portions available for certain dishes on request. Whilst we will endeavour to accommodate any allergy, all food is produced in a kitchen which uses nuts, gluten, dairy and eggs. Please ask about vegan options. Game may contain shot. Fish may contain bones. Meat may contain bones.