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
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 yogurt & baba ghanoush
Slow cooked duck egg , white asparagus, hazel nut Bon bons, duck crumble
Venison & parmesan fritters with papa al pomodoro
Duck egg scotch egg with homemade piccalilli
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 sour dough 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 co 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 tart tatin with spiced Dahl
Dukkah spiced hens eggs with wilted greens &Moroccan spiced
Crispy polenta with pickled cherry tomatoes withlemon mascarpone