Dinner

Restaurant

Dinner

Friday 3 July 2015

 

Starters

Cauliflower and tarragon soup 5.50
Homewood ewes cheese, peas, broad beans, toasted ciabatta 8.50
Laverstoke Park Farm mozzarella, heirloom tomatoes, basil 8
Westcombe Caerphilly, prune, celery, walnut 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
Lyme Bay mackerel, horseradish, watercress 15
Lyme Bay brill, anchovies, capers, spinach 20
Cornish hake, brown shrimp butter 16
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  12.5

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 / mash potato, olive oil, sea salt / buttered Jersey Royal potatoes 3.50
 Courgette fritti, lemon aioli / Stills Farm heritage carrots 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, stem ginger 6
Strawberry Eton mess 6
Vanilla ice cream / Rhubarb ice cream / Chocolate brownie ice cream 6
Mascarpone sorbet / Coconut sorbet / Lemon and mint sorbet 6
Westcombe cheddar, Dorset Blue Vinney, Alex James’ Goddess, quince, raisin and walnut bread 7