Sample Dinner Menu

SAMPLE DINNER MENU (Available 6.30pm until 9.00pm)

STARTERS French Onion Soup 6.50 Made to an English recipe, although it seems to be commonly thought of as French Onion Soup. A rich beef stock with sliced onions and various seasoning, topped with a cheese crouton Salmon Gravadlax 6.50 Fresh salmon cured overnight with salt, sugar, dill and juniper, washed off and spread with Dijon mustard, chopped parsley and dill. Served with horseradish crème fraiche. Warm Pigeon Salad 6.50 Smoked pigeon and sautéed pigeon breasts and mixed salad leaves in a tarragon vinaigrette dressing, topped with crispy bacon Pig's Head Brawn 6.50 Pig's head cooked overnight in the Aga with onions, peppercorns and parsley and set in a loaf tin in its own juices and served with pickled walnuts and a honey and mustard dressing Capria Cheese Mille Feuille (v) 6.50 Layers of crisp, flaky puff pastry filled with Capria, a local goat’s cheese, and confit tomatoes finished with a balsamic reduction ~~~~~~~~~~ MAIN COURSES Belly Pork 21.00 Slow roast belly draft of pork served with griddled Talbot black pudding and apple fritters. Cod Fillet 21.00 Chunky fillet of fresh cod with a cheese, herb and breadcrumb topping, served with a rich tomato sauce Shoulder of Lamb 21.00 Boned and rolled shoulder of lamb, stuffed with garden herbs and garlic, slowly roasted in the AGA and sliced onto braised buttered garden leeks. Salmon Fillet 21.00 Fillet of Salmon baked in the AGA with butter and seasoning, served with wilted garden kale and a prawn, white wine and caper butter Game Cassoulet 21.00 Locally shot rabbit, pigeon and muntjac, cooked with white beans, onion, paprika and white wine. Finished with breadcrumbs Wild Mushroom Timbales (v) 21.00 Lots of different sorts of mushroom, which have all appeared now the rains have come, baked in a timbale mould with fresh rosemary, served with roast vegetable cous cous and a poached free-range duck egg.

Also available is a Sirloin Steak with Tomato, Mushroom and Chips and either a Blue Cheese or Peppercorn Sauce 25.00 ~~~~~~~ PUDDINGS Squidgy Rhubarb 6.00 Made with rhubarb from the garden. A ginger sponge bottom, pink rhubarb in the middle and a topping of biscuit crumble. Finished off with traditional custard Chocolate Truffle Cake 6.00 A delicious rich and creamy cake with a very boozy rum filling, accompanied by some homemade chocolate ice cream Treacle Hollygog 6.00 A recipe from Cambridge University circa 1850. Short crust pastry rolled with golden syrup baked in milk until it all goes caramely. Lemon Meringue Roulade 6.00 A meringue roulade filled with Mrs Clift’s homemade lemon curd and a few added extras (but no alcohol this time!) Especially light and refreshing with a cream base White Chocolate Cheesecake 6.00 A sweet biscuit base with a rich white chocolate and cream cheese top finished with grated chocolate and served with homemade banana ice cream ~~~~~~~ A Selection of Locally Made Cheese with Biscuits £8.00 ~~~~~~~ Pot of Tea or Freshly Brewed Coffee and Handmade Chocolates £4.00