Saturday 20 October 2018
Beetroot soup 5.50
Jerusalem artichoke risotto 8/12
Laverstoke Park Farm mozzarella, Heritage tomato 8.50/12.50
Ham hock, Dijonnaise, baby gem, caper, soft boiled egg 8.50/12
Chargrilled Cornish sardines, salmoriglio 8/12
Half shell south coast scallops, herb breadcrumbs 12
Semolina gnocchi, Westcombe ricotta, pesto 11
Cous cous, sweet potato, fennel, broccoli, kale, almonds, mixed seeds, tahini 13
Cornish hake, samphire, broad beans  16
Whole South Coast plaice, rainbow chard  17
Chicken Caesar salad 13
Chargrilled Castlemead Farm chicken, lemon, thyme, aioli 18.50
Slow roast Prestleigh farm lamb shoulder or Falafel, harissa, tzatziki, flatbread 18/15
At the Chapel burger, Westcombe Cheddar, skinny fries 14
Style House Farm rump steak, peppercorn sauce 23

Sourdough pizzas from the wood-fired oven

Buffalo mozzarella, San Marzano tomato, basil 8.50
Anchovies, olives, capers, melted onions 10.75
Taleggio, field mushrooms, thyme 11.25
Goat’s cheese, slow roasted vine tomatoes, spinach 11.25
Parma ham, rocket, buffalo mozzarella 11.25
Chorizo, oregano, buffalo mozzarella, San Marzano tomato 12.25
Coppa, fontina, tomato, pickled chilli peppers 13.25
Wood roasted artichokes, pancetta, fontina, San Marzano tomato, olives 13.75
Skinny fries /buttered jersey royals/ sea salt and olive oil mash 3.75
Broccoli, chilli and garlic / Harissa carrots 3.75
Charles Dowding mixed leaves 3.75
Chicory, apple, walnut, cardamom yogurt / seasonal slaw 3.75
Salted caramel chocolate fondant, vanilla gelato 8.50
Westcombe ricotta, lemon, almond cake, clotted cream  7
Limoncello Eton mess  7
Vanilla gelato / brownie gelato / peach gelato 6
Lemon and mint sorbet 6
Westcombe Cheddar, Vale of Camelot, Renegade monk, Eccles cake, rye cracker, oat biscuit 9