Dining Room Menu

 Spring
 Example Menu

To Start

 Homemade Soup served with Granary Bread 4.95

Our own Lambs Liver & Rosemary Pate
served with Toasted Ciabatta Bread 5.95

Smoked Salmon, Cucumber & Dill salad,
Horseradish Creme Fraiche and Rye bread 6.20

Grilled Fresh Figs, Stilton and Walnuts on leaf salad 4.50

Fresh Cornish Scallops
Grilled with Sea Salt, Pink Peppercorns, Lime and Chorizo 6.50

Caramelised Red Onion and Goats Cheese Tartlet 5.95

To Follow

Duo of Grilled Sea Bass Fillets
with Parma Ham and Pine nuts, on a Bed of Herb Saute Potatoes 15.50

Grilled Cod Fillet, Sweet Potato mash, steamed Pak Choi and Lime butter 13.95

Free Range Chicken Supreme
with Pimento and Sundried Tomato, Chorizo & Roasted Pepper Sauce 12.95

Local Venison
Whiskey & Cranberry Sauce, Roasted Vegetables and Sweet Potato 15.50

Pork Tenderloin Medallions
Brandy & Wild Mushroom Cream Sauce, Wholegrain Mustard Mash Potato 13.50

Mustard & Rosemary Crusted Rack of Lamb
Apricot gravy, Leeks and New Potatoes 14.50

10oz Sirloin Steak
Portabella Mushroom and Cherry Tomatoes 16.50

V  Wild Mushroom, Leek and Goat's Cheese Filo Pastry Purse  served with a Side salad  9.50

V Sweetcorn Fritters, Roasted Tomato and Baby Spinach
with crème fraiche and a side salad 9.20

Unless Already Stated our Meals are served with Seasonal Vegetables & Potatoes of the Day
 

Where we can, we source English & locally.... or we make it onsite.
Our meat & game is locally sourced from Walter Rose in Devizes,
Fish is fresh from Wing of St Mawes in Cornwall.

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