Dinner

Restaurant

Dinner

Friday 27 March 2015

 

Starters

Parsnip and leek soup 5.50
Homewood halloumi ewes cheese, purple sprouting broccoli, pickled shallots 8
Laverstoke Park Farm Mozzarella, clementine, coriander dressing 8
Chicken liver pate, homemade chutney, toasted sourdough 7
Pork and rabbit terrine, celeriac remoulade, toasted sourdough 8
Stokes Marsh Farm beef carpaccio, rocket, Parmesan 12
South coast scallops, chimmichurri  10
 Dorset crab, pappardelle, chilli, garlic, toasted ciabatta  12

Mains

Cauliflower arancinis, Parmesan 11
Westcombe ricotta gnudi, sage, pine nuts 13
Lyme Bay mackerel, horseradish, watercress 15
South coast lemon sole, anchovy butter 18
Castlemead Farm chargrilled chicken, lemon, thyme, aioli 15
At the Chapel burger, Westcombe Cheddar, skinny fries 13.50
 Stokes Marsh Farm rib eye steak, peppercorn sauce  25

Pizzas from the wood-fired oven

Buffalo mozzarella, tomato, basil 8.50
Anchovies, olives, capers, melted onions 10.50
Taleggio, field mushrooms, thyme 11
Goat’s cheese, slow roasted vine tomatoes, spinach 11
Parma ham, rocket, buffalo mozzarella 11
Coppa, fontina, tomato, pickled chilli peppers 13
Wood roasted artichokes, pancetta, fontina, tomato, olives 13.50

Sides

Skinny fries / sweet potato mash / polenta chips 3.50
Kale, Parmesan, pomegranate /creamed savoy cabbage, bacon 3.50

Side Salads

Charles Dowding leaves / rocket and Parmesan / Chicory, parsnip, apple salad 3.50

Desserts

Valrhona chocolate torte, crème fraiche 6
Baked vanilla cheesecake, forced pink rhubarb 6
Brown cow yogurt pannacotta, honeycomb 6
Milk and honey ice cream 6
Vanilla ice cream 6
Pear ice cream 6
Blood orange sorbet 6
Lemon and mint sorbet 6
Westcombe cheddar, Dorset Blue Vinney, Alex James’ Goddess, quince, raisin and walnut bread 7