To Dine Menu

To Dine Dinner Menu

A traditional dinner menu served to the table.

Please choose a starter, a main course and a dessert.

Starters

Homemade Soups:

Pea, mint and ham hock Cream of cauliflower with pancetta and crispy sage Spiced butternut squash (v/vn) | Balsamic roasted tomato with basil pesto (v/vn)

All served with a selection of breads

Chicken, mushroom and asparagus terrine with a celeriac remoulade and toasted sourdough
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Harrisa chicken, mint yoghurt with roasted pumpkin seeds
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Flaked smoked trout with pickled apple, watercress salad and granary toast
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Ham hock and apple terrine, with grape chutney and toasted sourdough
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Vodka and citrus cured salmon gravlax with cucumber and fennel slaw, lemon crème fraîche
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Mozzarella, basil pesto, cherry vine tomatoes and crostini (v)
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Carrot and cashew pâté, pickled vegetables and rye bread crostini (v)

Main Courses

Bath Gem marinated beef, buttered spinach, horseradish mash, roasted shallot and a red wine reduction
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Chargrilled Somerset chicken breast, fondant potato, charred leeks, thyme jus
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Paprika chicken, borlotti beans, celeriac and chorizo with honey yoghurt
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Confit Barbary duck leg, Sarladaise potato and a lentil cream sauce
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Pork loin with crackling, spring onion mash sage and apple crisp and a cider cream sauce
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Fillet of salmon, tenderstem broccoli, Romanesco and citrus quinoa with a sauce vierge
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Roasted sea trout, sautéed new potatoes, samphire and a lemon chive butter sauce

All main courses are accompanied by a selection of seasonal vegetables

Desserts

Raspberry frangipane tart with white chocolate shards and raspberry sorbet
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Rhubarb fool and custard slice with a pistachio crumb
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Poached pear, pecan granola with coconut salted caramel
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White chocolate and raspberry crème brûlée with a vanilla shortbread
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Sticky toffee pudding with butterscotch sauce and vanilla ice cream
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Brookie with clotted cream ice cream and a berry coulis
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Summer fruit roulade, hazelnut brittle and berry jam
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Lemon posset with raspberry compote and granola
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Baked white chocolate cheesecake with a plum compote
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Strawberry mousse, macerated strawberries and white chocolate pistachio bark