Starters

Jerusalem artichoke soup

(V)

soft herb pisto – roast garlic and ewes cheese soldier

North Sea Fish Cake

curry mayonnaise – lime

Truffled steak tartare

shallot – cornichons – parsley – capers – hot toast

Pork & Venison Scotch Egg

celeriac remoulade – burnt apple puree

Chicken, guinea fowl & ham terrine

roasted ceps – hazelnut & chicken sauce dressing

Prawn Cocktail

baby gem – avocado – marie rose – buttered brown bread

Rare seared tuna steak

fine beans – new potatoes – soft boiled egg – black olives

Roast autumn vegetable salad

(V)

grilled Driftwood goats cheese – truffle dressing

Roast Meats

Rump of beef, breast of chicken or loin of pork

served with roast potatoes, mashed potato, confit carrot, Yorkshire pudding, seasonal greens and gravy

Partridge & Pheasant Pie

creamed potato – seasonal greens – game gravy

Beer battered cod

triple cooked chips – crushed peas – tartare sauce

Pork & Venison Scotch Egg

celeriac remoulade – burnt apple puree

Foraged mushroom & thyme tart

(V)

salsify – ceps – truffle emulsion

Desserts

Sticky toffee pudding

salted caramel – vanilla ice cream

Apple crumble tart

blackberry sorbet

Set white chocolate custard

poached apricots – toasted almonds

Colston Basset Stilton

fig and walnut loaf – port roasted figs