SAMPLE A LA CARTE DINNER MENU

STARTERS

Hand Dived Scallops, Cauliflower Tempura, Cauliflower Puree and Truffle Honey

Belly of Pork, Langoustines, Squash and Apple

Quail Breast, Braised Lentils, Baby Spinach and Crisp Pancetta

Goats Cheese Crottin, Marinated Beetroot, Walnut and Chive Dressing

Seared Cornish Mackerel, Leek and Potato Pressing,

Poached Oyster and Caviar

MAIN COURSES

Pan Fried Fillet of Sea Bass, Courgette and Cocottes, Salsify, Artichoke Puree

Fillet of Cherry Orchard Farm Beef, Cep Puree, Fondant Potato,
Roasted Roots and Onions

Breast of Black Leg Chicken, Jambonette of the Leg,
White Bean and Truffle Puree

Tortellini of Squash, Baby Spinach and Parmesan, Wild Mushroom Fricasse, Sage Foam

Loin of Mendip Venison, Celeriac and Pear Bake, Spiced Red Cabbage

DESSERTS

Hot Chocolate Fondant, Malted Ice Cream

Banana and Sesame Crumble, Banana Ripple, Hazelnut Sabayon

Lemon Trifle, Burnt Passion Fruit Cream, Blood Orange Sorbet

Apple Savarin, Roasted Apples, Crab Apple Sorbet

A Selection of Cheeses, Wine Jelly, Water Biscuits and Celery