Restaurant

Dinner

Thursday 23 March 2017

Starters

Potato and watercress soup 5.50
Gorgonzola, beetroot, spiced almonds, pomegranate 8
Buffalo mozzarella, butternut squash, chilli, olives 8.50
Pressed duck leg terrine, celeriac remoulade, toasted sourdough 8
Wiltshire Downs wood pigeon, watercress, pear 8.5
Calamari fritti, lemon aioli 10

Mains

Jerusalem artichoke risotto  12
Creamy soft polenta, chestnut mushrooms, crispy kale 13
Pearled spelt, butternut squash, avocado salad, tahini 13
Lyme Bay gurnard, Jerusalem artichokes, kale 15.50
South coast whole chargrilled mackerel, horseradish 12
Chargrilled Castlemead Farm chargrilled chicken, lemon, thyme, aioli 17
At the Chapel burger, Westcombe Cheddar, skinny fries 14
Style House Farm rump steak, peppercorn sauce 22
Lodge Farm lamb shoulder, tzatziki, harissa, flatbread 20

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/ al forno potatoes / celeriac gratin

Balsamic roast beetroot / harissa carrots / green beans, garlic, lemon

3.50

Side Salads

Charles Dowding mixed leaves / rocket and Parmesan / chicory, pear, gorgonzola

Kohlrabi, pickled shallots, apple

3.50

Desserts

Salted caramel chocolate fondant, vanilla gelato 8
Orange panna cotta, brandy snap 6
Tiramisu 6
Lemon, ricotta, almond cake, clotted cream 6.50
Vanilla gelato/ chocolate brownie gelato / rhubarb gelato 6
Lemon and mint sorbet / blood orange sorbet 6
Westcombe Cheddar, Vale of Camelot, White Lake goat’s cheese, quince, Eccles cake, water biscuits 8.50