Lunch Menu

Lunch Menu 

To Start

Soup
Split Pea & Lentil Soup, Pancetta
Gravadlax
Beetroot Cured Gravadlax, Beetroot, Dill and Crème Fraiche
Duck
Compressed Confit of Free Range Summerleaze Duck Leg, Fresh Fig & Orange Caramel
Goats Cheese
Grilled Goats Cheese, Date and Walnut Salad, Balsamic Reduction

To Follow

Salmon
Pan Seared Salmon Fillet, Fennel a la Greque, Crushed Potatoes, Fennel Pollen
Vegetarian
Baked Poyntington Mushrooms, Spinach & Somerset Brie,
Cucumber Raita, Candied Walnut & Date Salad
Duck
Pan-Roasted Duck Breast, Roasted Courgettes, Piquant Raspberry Sauce
Steak
28 Day Dry Aged Sirloin Steak, Chips, Mixed Herb Salad

Desserts

‘Apple’
Bramley Apple Mousse
Chocolate
‘Chocolate, Rum and Amaretti Cream
Lemon Posset
Lemon Posset, Raspberries and Rose Water
Ice Cream & Sorbet
Homemade Ice Cream & Sorbet Selection
(Please check the specials list for today’s flavours)
Cheese
Speciality Cheeses from the South West served with
Fudges Biscuits Quince Jelly & Grapes (£1.95 Supplement)

2-Courses £21.00  ●  3-Courses £26.00

Dessert Wine & Port
Late Harvest Orange Muscat and Flora              125 ml glass  £5.20
Orange Muscat, Brown Brothers, Victoria, Australia                                   
Orange scented, grapey and delicious, not sticky, just lovely.

Muscat de Beaumes de Venise                        125 ml glass  £6.80                                   
Muscat, Domaine de Durban, Rhone Valley, France                                    
Elegant and aromatic with apricots and peaches dominating the flavour

Churchills Finest Reserve Port                         125 ml glass  £5.20
Port, Churchill Graham, Duoro, Portugal                                                   
Matured seasoned oak vats, it is rich and full bodied, yet smooth on the palate.