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December 2017 Menu

2017 December  Menu

Starters

Roasted celeriac & parsnip soup (V)

Sandridge farm ham hock terrine with green peppercorn, caper, cornichon and parsley

served with homemade piccalilli

Mediterranean tart with butternut squash, courgette, peppers, red onion, tomato,

alfalfa salad & basil pesto (V)

Sloe gin and beetroot cured salmon served with a fennel, caper and dill salad

Mains

Free range roast turkey breast, confit leg & all the usual festive trimmings with bread sauce

Slow braised lamb shank served with creamy rosemary mash potato, winter vegetables and a

 redcurrant & rosemary jus

Braised venison shoulder ‘ras el hanout’ served with dauphinoise potato, winter vegetables

 and a reduced venison stock

Fillet of Cornish Cod in a steamed prawn & whiskey chowder with sautéed new potatoes

Aubergine Schnitzel layered with Applewood smoked cheddar, basil pesto, roasted red peppers & plum tomatoes,

served with Lyonnaise potato, winter greens and a horseradish cream sauce (V)

Flat iron Steak with sautéed chestnut mushroom and triple cooked chips

Dessert

Orange chocolate mousse

Traditional Christmas pudding served with brandy butter

Warm treacle tart with vanilla Ice Cream

Blackberry & pear crumble served with homemade custard

Bath soft, Bath blue & Wyfe of Bath cheese board (£2.50 supplement)

 

Two courses £26.95                           Three courses £29.95

 Bookings being taken for Monday – Saturday, lunch and dinner

 From Friday 1st December 2017

 All prices include 20% VAT. A discretionary 12.5% service charge will be added for parties of 8 or more.

Please note that some of our products may contain or have come in contact with nuts.

 For allergy advice please ask a member of staff before ordering

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