Starters ♥

Game terrine, roast shallot puree,(gf) sourdough toast
7.50

Seared scallop, pancetta, celeriac remoulade, tarragon emulsion, radish (gf)
8.00

Wild mushroom and chive tartlet, goats cheese mousse, rocket (v)
6.50

Cream of roast tomato and sweet pepper soup, basil oil, cheese and onion ‘amuse bouche’ (gf,v)
6.50

Beetroot and apple tartare, pickled walnuts, candy beets, blackberries (gf,v)
6.5

Mains ♥

Sea bass, ‘en papillote’, orange and fennel salad, lyonaise potatoes, chervil hollandaise (gf)
17.00

Duck breast, colcannon potato cake, squash puree, tenderstem, port jus (gf)
18.50

Perrinpit farm 35 day dry-aged 8oz fillet steak, rustic chips, field mushroom, roasted vine tomatoes, crispy shallots (gf)
28.00

Perrinpit Farm herb crusted rack of lamb, Dauphinoise potatoes, minted pea, heritage carrots, redcurrant jus
20.00

Aubergine and bell pepper ravioli, tomato concasse, wilted basil, butter sauce, chestnut crumb
17.00

Desserts ♥

6.50

Strawberry and cream mille feuille, strawberry compote (v)

Vanilla crème brûlée, (gf) thyme shortbread (v)

Chocolate brownie bomb, salted caramel sauce(gf,v)

Lemon cheesecake, honeycomb, blackberry coulis (v)

West-country cheese selection
2.00 supplement

ALLERGENS and INTOLERENCES – please let a member of staff know if you have any specific dietary requirements or food allergies. Thank you