Winter Menu 2018

Download this menu as a PDF »

To Start

Scallop, Black pudding, beetroot, pea and goat’s curd

Torched mackerel fillet, pate, creme fraiche, horseradish, lemon

Wild mushrooms on toasted sour dough, Dorset Blue Vinney cream

Chilli poppers, crab mayonnaise, kimchi, sour cream, radish and flowers

Burnt bass, warm apple and celeriac remoulade, watercress, activated charcoal

Salad of Partridge, roasted hazelnut, pear, hazelnut dressing

To Follow

All main courses served with Pomme Parisienne, fresh herbs and seasonal vegetable selection

Hake fillet, Parsley sauce, mussels

Confit duck leg, cavolo nero, cherry compote, red wine sauce

Halibut, creamed leeks, leek crisps, cockle popcorn

Sole fillets, lobster sauce, leek and carrot,

Beef fillet, haggis whisky sauce

Slow cooked shoulder and roasted rack of lamb, Jerusalem artichoke, broad bean, lemon, tomato and truffle

Wild mushrooms, creamed spelt, squash, parsnip crisps

To Finish

Warm doughnut, blackberry compote, clotted cream ice cream

Hedgerow pudding, clotted cream

Apple Charlotte, toffee apple, cream

Chocolate blancmange, cherries in kirsch

Panna cotta, passion fruit and mango, shortbread

Local Artisan cheeses


Please note that every guest must choose the same dish for parties of 12, anything above this you may have a maximum choice of 2 dishes from each course.

Comments are closed.