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