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Restaurant

Dinner

Saturday 30 April 2016

 

Starters

Fennel soup 5.50
Cauliflower arancini, wild garlic 8
Laverstoke Park Farm mozzarella, blood orange, coriander dressing 8.50
Ham hock terrine, apple, toasted sourdough 8
Devilled lambs kidneys, toasted sourdough 8.50
Soused herrings, horseradish, rye

Mains

Courgetti, basil pesto 9.5
Jerusalem artichoke risotto, Parmesan 12
Portland crab linguini, toasted ciabatta 18
Cornish whole lemon sole, spinach and capers 18
Chargrilled Castlemead Farm chargrilled chicken, lemon, thyme, aioli 16
At the Chapel burger, Westcombe Cheddar, skinny fries 13
 Style House Farm ribeye  steak, peppercorn sauce 23
Style House Farm 40 days aged 16oz rib of beef, béarnaise 27
 Lodge Farm lamb shoulder, tzatziki, flatbread 17.50

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
Westcombe Ricotta, sprouting broccoli, pesto, oregano 12
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 / parsnip and artichoke gratin / sea salt and olive oil mash potato, spring onions 3.50
Purple sprouting broccoli, chilli, almonds / kale, chickpeas, sumac onions/ cauliflower, walnut pesto 3.50

Side Salads

Charles Dowding leaves / rocket and Parmesan / parsnip, pear, chicory 3.50

Desserts

Chocolate and chilli mousse, honeycomb 6
Baked lime cheesecake 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 / apricot sorbet 6
Westcombe Cheddar, Vale of Camelot, White Lake goat’s cheese, quince, Eccles cake, water biscuits 8.50