Valentine’s Day

 
Two course dinner – £32 per person*
Three course dinner – £40 per person*
*Includes a glass of Prosecco on arrival

Starters

Cooked in garlic, cream and parsley, served with artisan bread

Soy and BBQ marinade lamb neck, Asian style salad

Red pepper and sweet corn fritters, fresh chilli and coriander VG

Served with curried mayonnaise and fresh lime

Apple marmalade, pea shoots and black pudding soil

Mains

10 oz Ribeye steak, Madagascan king prawn, homemade chips, roasted tomato, chestnut mushrooms, spinach, green peppercorn sauce (£5 supplement)

New potato fondants, roasted carrot puree, grilled courgette, charred cauliflower, lemon, garlic and herb velouté

Beer brined chicken supreme, sweet potato puree, buttered spinach, lyonnaise potato, jus

Moroccan style cous cous, sweet potato croquette, flatbread VG

With smoked garlic mash, seasonal greens, orange gel, black cherry sauce

Desserts

Frangipane sponge served with cherry compote, almond crumb, clotted cream ice cream and almond brittle

The ultimate vegan pie made from red berries, oats, gingerbread spices and pecans, served with coconut ice cream VG

Gooey espresso chocolate de crème, soft ganache served with brownie tuille, chocolate soil and white chocolate strawberries

Wookey hole cheddar, Tunworth, Isle of Wight blue, homemade chutney, grapes, celery, Dorset crackers (£2 supplement)

Made from figs and dates served with salted caramel and spiced rum sauce, vanilla ice cream

 

Sunday lunch

 

2 courses £24.50/  3 courses £29.50

All roasts are served with duck fat roast potatoes, cauliflower cheese, buttered carrots and greens with homemade gravy.

Please note, the below menu is a sample of our wonderful dishes, please don’t be upset if our menu changes at short notice.

(V) suitable for Vegetarians | (VG) suitable for Vegans
Please let us know if you have any allergies or are intolerant to any ingredients.

Starters

Tarragon, fennel and apple slaw, sourdough

Cucumber and juniper berry marmalade, toast

Goats cheese, tempura asparagus

Avocado wedges, puree, oil powder, lime, and coriander

Mains

Served with vegetarian trimmings

Mixed greens with fried tofu

Soured carrots, parmesan polenta, samphire, tomato ketchup with sauce Jacqueline

Desserts

Wookey Hole cheddar, Isle of White blue, Tunworth soft cheese, Dorset crackers, red onion chutney

Fresh raspberries with toasted meringue

‘No. 13 Hop House’ nuts, Guinness ice cream, praline tuille, banana and Italian meringue

Poached Rhubarb, spiced sponge, homemade custard and sweets of nostalgia

Please ask your server for our daily selection