2 COURSES £23 • 3 COURSES £28

 

 

On arrival

 

WARM PROPER BREAD COMPANY BREAD ROLL,
butter and oils. (GF bread available on request)
 


Starters


HOMEMADE CRAB BISQUE
with double cream, chives, chive oil, Proper Bread Company sourdough and rapeseed oil. (available GF)

WARM VALLEY SMOKEHOUSE SMOKED CHICKEN, LEEK AND STILTON TART
with rocket salad and cranberry balsamic drizzle.

ROASTED ROOT VEGETABLE RYE BRUSCHETTA
with cashew cheese and pickled red onion rings. vegan

CAULIFLOWER BHAJI STUFFED WITH PANEER
and served with mango chutney and carrot salad. V/GF

LOCAL GIN-CURED SALMON
with Dorset pickled cucumber, horseradish ice cream and Grow Bristol micro salad. GF
 


Mains

served with whole crispy baby potatoes and herby buttered seasonal vegetables


ROAST TURKEY BREAST
with bacon butter, chipolata, bread sauce, roast potatoes, braised red cabbage and gravy. (available GF)

PORK TENDERLOIN WRAPPED IN PARMA HAM, SAGE AND LEMON
served with cabbage stuffed with freekeh and braised in Orchard Pig Reveller cider.

TANDOORI-SPICED SOUTH COAST HAKE FILLET,
with cauliflower roasted in mustard seed and turmeric and clams in a curry leaf and lime butter. GF

SWEET POTATO, AUBERGINE AND GOATS’ CHEESE WELLINGTON
with wild mushroom velouté. V

NUT ROAST COTTAGE PIE
with fluffy mashed potato topping, rapeseed oil, mustard, crispy leeks and redcurrant gravy. vegan/GF
 


Desserts


WARM S’MORE TART –
rich chocolate ganache with marshmallows, biscuit, kirsch-marinated cherries and coulis.

LEMONGRASS, COCONUT AND LIME LEAF RICE PUDDING
with stem ginger syrup and grated vegan chocolate. vegan/GF

POTTED LEMON MERINGUE
with roasted flaked almond, mini meringues, crushed biscuit base and lemon curd. V

WARM SOMERSET APPLE AND TOFFEE CRUMBLE SLICE
with Somerset cider brandy crème anglaise. V

WEST COUNTRY CHEESE PLATE
with crackers and chutney. V (available GF)


Christmas crackers included.