Dinner

Restaurant

Dinner

Wednesday 27 May 2015

 

Starters

Asparagus soup 5.50
Red Barn Farm asparagus, poached egg, brassica pesto 8
Laverstoke Park Farm mozzarella, heirloom tomatoes, basil 8
Homewood ewes cheese, purple sprouting broccoli, chickpeas 8
Chicken liver pate, chutney, toasted sourdough 7
Crispy pigs cheeks, pickled vegetables 8
Calamari fritti, aioli 8

Mains

Watercress risotto, Dorset Blue Vinney 12
Westcombe ricotta gnudi, wild garlic pesto 13
South Coast Pollock, brown shrimp butter 14
Cornish plaice, samphire, capers 18
Castlemead Farm chargrilled chicken, lemon, thyme, aioli 15
Slow cooked shoulder of Wiltshire Downs lamb, tzatziki, flat bread 16
 At the Chapel burger, Westcombe Cheddar, skinny fries  12.50
Stokes Marsh Farm rib eye steak, peppercorn sauce 25
 Stokes Marsh Farm fillet steak, béarnaise sauce  27

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 / mash potato, olive oil, sea salt / Cornish new potatoes, wild garlic 3.50
Chargrilled aubergine, cardamom yogurt, pomegranate / courgette fritti, lemon aioli 3.50

Side Salads

Charles Dowding leaves / rocket and Parmesan / Cos, feta, dill and cucumber 3.50

Desserts

Valrhona chocolate and beetroot cake, crème fraiche 6
Baked vanilla cheesecake, forced pink rhubarb 6
Brown cow yogurt pannacotta, honeycomb 6
Chocolate Brownie ice cream 6
Rhubarb ice cream 6
Mascarpone sorbet 6
Coconut sorbet 6
Westcombe cheddar, Dorset Blue Vinney, Alex James’ Goddess, quince, raisin and walnut bread 7