Restaurant

Dinner

Wednesday 20 September 2017

Starters

Carrot and red pepper soup 5.50
Homewood ewes cheese, smashed peas, broad beans 8
Laverstoke Park Farm buffalo mozzarella, Heritage tomatoes, basil 8.50
Ham hock terrine, piccalilli, toasted sourdough 8.50
Wiltshire Downs wood pigeon, watercress, pear 8.50
 Dorset crab, avocado, dandelion, cucumber 10

Mains

Courgetti basil pesto 9.50
Westcombe ricotta gnudis, watercress, pine nuts 13
Cos, feta, fennel, almond salad 13
South coast hake, samphire, red pepper, basil 17
Lyme Bay whole chargrilled mackerel, horseradish 13
Chargrilled Castlemead Farm chicken, lemon, thyme, aioli 17
At the Chapel burger, Westcombe Cheddar, skinny fries 14
Style House Farm rump steak, peppercorn sauce 23
 Lyme Bay whole plaice, spinach, capers 17

Pizzas from the wood-fired oven

Buffalo mozzarella, tomato, basil 8.50
Anchovies, olives, capers, melted onions 10.75
Taleggio, field mushrooms, thyme 11.25
Goat’s cheese, slow roasted vine tomatoes, spinach 11.25
Parma ham, rocket, buffalo mozzarella 11.25
Chorizo, oregano, buffalo mozzarella, tomato 12.25
Coppa, fontina, tomato, pickled chilli peppers 13.25
Wood roasted artichokes, pancetta, fontina, tomato, olives 13.75

Sides

Skinny fries / buttered new potatoes / spring onion mash 3.50
Balsamic roast beetroot / harissa carrots / green beans, garlic, lemon

Side Salads

Charles Dowding mixed leaves  / rocket and parmesan 3.50
Watercress, shallot, radish

Desserts

Salted caramel chocolate fondant, vanilla gelato 8.50
Lemon posset, pistachio biscotti 6
Chocolate and beetroot cake, clotted cream 6.50
Baked vanilla cheesecake, morello cherries 6.50
Vanilla gelato / peach gelato / black cherry gelato 6
Lemon and mint sorbet 6
 Westcombe Cheddar, Vale of Camelot, Renegade Monk, Eccles cake, rye cracker, oat biscuit 9