Sample Menu

Starters
- Severn & Wye smoked salmon with treacle soda bread and fromage Blanc
- Oven roasted garlic frogs legs with black chickpea houmous and pea shoots
- Sautéed wild mushrooms with Madeira sauce and toasted sourdough
Mains
- Portland Shellfish crab with black tagliolini pasta, sun-blushed cherry tomatoes, chilli, basil and pinenuts
- Roasted broccoli with chickpeas, whipped feta and charred red peppers
- Lamb neck with pancetta, Paris brown mushrooms and pearl onions braised in a rich red wine sauce
Sides
- Camembert pomme purée
- Sauteed spinach with lemon & garlic
- Ratatouille provençale
Desserts
- Summer pudding with crème fraiche
- Crème brûlée
- Paris-brest - choux pastry filled with a praline mousse