Menus

Past Spring/Summer Menus

Starter

Medley Farm Broad bean, driftwood Somerset goats cheese and asparagus with vinaigrette

Home made sourdough bruschette of;

Broad bean, chilli, pea and sage

Lemon, halloumi and marjoram

Baba ganoush

Main

Roast pork loin, rubbed with fennel, salt and garlic, crackling

Chunky Ratatouille, grilled sourdough with saffron aioli and fennel flowers

10 hour slow roast rolled leg of lamb stuffed with tapenade

Slow roast pork belly, cowboy borlotti beans. Salsa verde

Handmade Taleggio, Ricotta and Sage ravioli; truffle oil

Fillet of Sea Bass, aubergine caponata

Handkerchief of fresh pasta, braised baby gem, chard and chilli, Pecorino

Dessert

Gooseberry Fool, fresh picked elderflower and lemon biscuit

Blood oranges with warm maple and lavender

A sharing crème caramel

Dark boozy chocolate mousse, orange biscuit

Accompaniments

Lebanese Fatoush salad Fresh from Cultivate -

Wilted rainbow chard and spinach

Potato puree with olive oil and milk.

Past Autumn/Winter Menus

Starter

Butternut squash, chilli and ginger soup

Fricassee of local wild mushrooms, sorrel

Cobnut and walnut, mum’s scrunched apples with blue cheese on homemade sourdough Bruschetta.

Late season tomatoes, single estate olive oil, braised banana shallots & sage.

Pumpkin puree tart with a honeyed, goats cheese glaze.

Main

Finocchio sausages, Castelluccio lentils; salsa verde.

Slow cooked beef cheeks in red wine and bacon.

Warm grilled salad of Halloumi, chard, chicory and radish; lemon and onion seed dressing

Handmade lasagne, lemon roasted squash, pine nuts, chilli and shallots.

Roast haunch of venison. Pancetta and redcurrant.

Handmade pasta with broth of whelks, winkles, clams, garlic, fennel and parsley.

Dessert

Baked apple

Damson Clafoutis

Lemon curd tart

Bilberry, raspberry and redcurrant crème patissier tart

Accompaniments

Buttered baby turnips

Wilted rainbow chard and spinac

Braised baby gem, chilli and garlic