Apologies…..I would have had the menu done 2 hours ago after speaking to the fish supplier but the computer had other ideas! My time was not totally wasted though as I spent 20 minutes on hold trying to book the annual service for the boiler in the barn….we have been offered the 2nd of October but they can not specify a time…..really? Menu wise, locally sourced meats and south coast fish are not affected by the channel tunnel situation yet but our suppliers say British produce is tight and prices rising as everyone who normally uses imported ingredients looks for alternatives.
Tables available for both Friday and Saturday at the moment…please call 01453 832808 to book.
Friday 31/7 and Saturday 1st August 2015
Three courses £29
Two courses £24.50
Red onion soup with double Gloucester croutons
Pan fried Cornish mackerel fillet, mixed tomato salad, basil oil
Baked free range egg with air dried ham, spinach and Parmesan cream
Finely sliced Severn and Wye oak smoked salmon, Devon crab meat and prawns with Marie rose sauce
Warm Mediterranean vegetable and pesto custard tart with wild rocket
Roast cod loin with broad beans and Prosecco cream sauce
Pan fried sea bass fillet, lemon zest and parsley dressing
Aged local beef fillet, garlic field mushroom and rich red wine reduction £3.50 supplement – sorry!
Roast Barbary duck breast sliced over English cherry and brandy jus
Sautéed Cotswold pork escalopes, buttered leeks and mustard gravy
Red pepper risotto, melting goats cheese and toasted pumpkin seeds
Dark chocolate truffle cake with summer berries
Limoncello tiramisu and lemon sorbet
Warm peach and almond tart with clotted cream ice cream
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
Food allergens – if you require more information regarding the ingredients in our dishes please ask
Saturday brunch served from 11a.m.