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SAMPLE MENUS

SPRING MENU

Canapé

Cornflour battered young radishes (tempura style) wild herb tzatziki  wild garlic and wild nettle

Starter

Spring broth will consist of pea shoots, fresh peas, foraged sorrel and leeks

Main

Griddled artichoke, asparagus and mange tout, sorrel aioli and wild garlic sourdough with Ember baked beetroots served ambient temperature, rainbow chard wilted and served slightly warm, horseradish cream, smoked almonds and chives.

Dessert

Rice pudding with rose pickled rhubarb and rosewater syrup, pistachios and frozen mulberries

SUMMER MENU

Canapé

Gin, beetroot and fennel cured trout, nettle seed cracker & horseradish cream
Bread & dips (burnt tomatoes, garlic confit, sorrel butter)

Starter

Creamy polenta, sautéed summer greens, Somerset pecorino & crispy sage

Main

Cedar-planked Sea trout, herb-roasted Badger’s courgettes, sorrel tzatziki & watercress

Dessert

Elderflower pastry cream, gooseberry compote, roasted strawberries & almond crisp

AUTUMN MENU

Canapé

Grilled hen of the woods crostini

1st Course

Wild mushroom broth, chard from our veg patch, grilled sourdough with truffle aioli and garlic confit

2nd Course

Soft polenta, Scottish girolles, white truffle oil, crispy sage

3rd Course

Halibut ‘en papillote’, chanterelles and black trumpets, burre blanc / Veggie option- baked celeriac instead of the fish

Dessert

Botanical gin flambéed plums, plant-based Chantilly, cep hazelnut crumble, pine cone syrup

WINTER MENU

Canapé

Jerusalem artichoke and chestnut vichyssoise
Bread & dips (burnt tomatoes, garlic confit & sorrel butter)

Starter

Charred leek with truffles

Fish

River trout with sorrel butter

Main

Venison fillet with chestnut purée and morels

Dessert

Quince poached in red wine and spices, served with cream, chocolate sauce, almonds crumble

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