STARTERS

MEAT & SEAFOOD

• Duck liver pate with chorizo jam, toasted brioche.
• Smoked haddock kedgeree, quails egg curried hollandaise.
• Pan fried pigeon breasts with pearl barley salad, quince jelly.
• Ham hock terrine with pea shoots, warm Scotch egg & curried beans
• Brixham crab cakes with saffron mayonnaise
• Charentais Melon with goats cheese & tomato
• Seared Cornish scallops with braised puy lentils, roasted beets & sorrel.
• Curried smoked haddock & quails egg fritters
• Chilled shellfish fish with chive aioli
• Pressed salmon, leek & potato terrine with asparagus & wild nettle emulsion
• Pressed terrine of guinea fowl with smoked ham & Moroccan raisin purée
• Mustard wild garlic panna cotta with pea cream & crisp Poltimore ham
• Seared scallops with curried cauliflower purée & charred asparagus
• Salt & pepper squid with squid ink seafood tortellini
• Smoked eel with cep broth & wilted watercress
• Beechwood organic chicken tortellini with smoked mussel jus
• Roasted quail with artichokes & Cheltenham beetroot
• Brown trout with wild garlic quinoa & roasted garlic cream
• Crab, apple & avocado salad with lemongrass broth & pickled pressed cucumber.
• Seared watermelon with beetroot gravalax& sea purslane
• Pressed jowl of pork with sesame purée, pickled pears &verjus cream
• Pumpkin gnocchi with seasonal shellfish, girolles,hazelnut brown butter
• Moroccan kid fritters with cardamom yoghurt & baba ghanoush
• Slow cooked duck egg, white asparagus, hazelnut Bon bons, duck crumble
• Venison & parmesan fritters with papa al pomodoro
• Duck egg scotch egg with homemade piccalilli

STARTERS

VEGETARIAN

• Roasted hazelnut coated Somerset brie with carpaccio of vegetables.
• Fennel and apple arancini, pepper lime consommé
• Goat’s cheese & beetroot filo galette with poached pears steeped in ginger.
• Smoked tomato & saffron tart with green sauce.
• Apple bubble and squeak with toasted sourdough and poached egg
• Wild garlic & nettle risotto with broad bean pesto
• Samphire, pear, and hazelnut salad with rosehip dressing
• Dandelion salad with quails eggs, almonds, with sherry & orange dressing
• Nettle gnocchi with wild garlic cream & Cornish yarg
• Roasted artichoke with a pea & goat cheese mousse with wild garlic tomato concasse.
• Roast beetroot, cherry tomato, soft boiled egg with rye bread raspberry dressing
• Pickled summer vegetables with sweetcorn sorbet and garden herbs
• Local quail’s eggs and nettle Benedict, sabayon glaze, spinach, roast beets
• Heritage tomato salad with sweetcorn pancake & ..mozzarella
• Summer vegetables, stuffed courgette flowers with smoked minted peas, basil, artichokes, peppers, haricot purée
• Carrot pancakes with smashed smoky chickpeas & homemade curd
• Quince Caramelised fig tarte tatin with spiced Dahl
• Dukkah spiced hens eggs with wilted greens &Moroccan spiced
• Crispy polenta with pickled cherry tomatoes with lemon mascarpone