Dinner

Restaurant

Dinner

Saturday 13 February 2016

 

Starters

Carrot and coriander soup 5.50
White Lake goats curd, beetroot, hazelnuts 8
Laverstoke Park Farm mozzarella, blood orange, coriander dressing 8.50
Ham hock terrine, apple, toasted sourdough 8
Wiltshire wood pigeon, bacon, pomegranate 8.50
River Fowey mussels, Somerset cider, toasted ciabatta 9

Mains

Courgetti, basil pesto 9.5
Creamy soft polenta, chestnut mushrooms 12
Portland crab linguini, toasted ciabatta 18
South coast gurnard, roasted artichokes 16
Castlemead Farm chargrilled chicken, lemon, thyme, aioli 15
Lodge Farm lamb saddle, mash potato, green sauce 20
At the Chapel burger, Westcombe Cheddar, skinny fries 12.50
Stokes Marsh Farm rump  steak, peppercorn sauce 24.50

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
Chorizo, oregano, buffalo mozzarella, tomato 12
Coppa, fontina, tomato, pickled chilli peppers 13
Wood roasted artichokes, pancetta, fontina, tomato, olives 13.50

Sides

Skinny fries / celeriac gratin / lentils and spinach 3.50
Broccoli, cashews, tahini / cavolo nero, anchovies and capers / honey roast parsnips 3.50

Side Salads

Severn project mixed leaves / rocket and Parmesan / parsnip, pear and chicory 3.50

Desserts

Chocolate and chilli mousse, honeycomb 6
Somerset apple crumble cake, cider ice cream 6
Chocolate and beetroot cake, clotted cream 6
Limoncello eton mess 6
Vanilla ice cream / Chocolate brownie ice cream/ rhubarb ice cream 6
Lemon and mint sorbet / Blood orange sorbet 6
Westcombe Cheddar, Vale of Camelot, White Lake goat’s cheese, quince, raisin and walnut bread 7