Peacock Fine Dining Menu “Welcome to The Mount Somerset Hotel and our Two Rosette Award Winning Restaurant”. After spending the last 25 years cooking throughout the British Isles, the last 5 years here at the Mount Somerset I have finally found a place where I am surrounded by a veritable feast of local produce which myself and my team will endeavour to use as much of and as locally as we can. With dairy from Wellington, beef from Devon and John Rosewell in Barrington the produce coming in to our kitchen is fantastic, we hope to simply prepare and present this produce in the best way we can. I do hope you enjoy your dining experience with us. STEPHEN WALKER HEAD CHEF TASTING MENU £75.00 AMUSE BOUCHE WARM PARFAIT OF STAWLEY GOAT’S CHEESE Tastes of Beetroot CURED THEN COLD HICKORY SMOKED SALMON Tastes of Caesar Salad FILLET OF 28 DAY AGED ABERDEEN ANGUS BLACK BEEF Fondant Potatoes, Spinach, Tastes of Barrington Roots DORSET BLUE VINNEY Pear Membrillo VANILLA PANNA COTTA Chocolate Soil PASSIONFRUIT SOUFFLÉ Blackberry Sorbet COFFEE OR ENGLISH LOOSE LEAF TEA WITH PETIT FOURS Add a little sparkle to the occasion AYALA BRUT MAJEUR, £49.75 PER BOTTLE OR £12.50 PER GLASS AN ELEGANT CHAMPAGNE, EMBODIED WITH A DELICATE AND FRUITY TOUCH. ON THE NOSE IT GIVES HINTS OF YELLOW FRUITS AND A SLIGHTLY SOUR TOUCH WITCH CONTRASTS WONDERFULLY WITH THE PALATE; A LIGHTWEIGHT BUT BOLD PERSONALITY. ESPECIALLY RECOMMENDED FOR A FISH AND SEAFOOD. BOLLINGER, SPECIAL CUVÉE, £65.00 PER BOTTLE COMBING THE THREE GREAT VARIETIES (CHARDONNAY, PINOT NOIR AND PINOT MEUNIER) THIS RELEASE FOLLOWS HOUSE STYLE WITH A GENUINE RICHNESS AND RIPENESS, BEAUTIFULLY WEIGHTED, FRESH AND SHOWING TERRIFIC CHARACTER. A LA CARTE START PAN SEARED CORNISH SCALLOPS Goat’s Cheese, Tempura Anchovy Fillets, Caesar Dressing PRESSED TERRINE OF DEVON DUCK LEG & DUCK LIVER Goose Breast Ham, Pickled Shallots, Pomegranate, Pain D’Epice ROASTED BREAST’S OF WOOD PIGEON Burnt Grapefruit, Caramelised Onion Tart, Compressed Pear FIRST CURED, THEN HICKORY SMOKED SALMON Pickled Local Quail Eggs, Baby Capers, Lemon & Dijon Mustard Dressing MAIN FILLET OF CORNISH SEA BASS Tender Stem Broccoli, First English Asparagus, Creamed Potato, Pea & Tarragon Foam FILLET OF 28 DAY AGED ABERDEEN ANGUS BLACK BEEF Fondant Potato, Red Wine Onion, Roasted Globe Artichoke, Salsify, Creamed Cabbage FILLET OF LOCAL VENISON Pearl Barley, Heritage Carrots, Spinach, Sage Jus & Its Own Ravioli ROASTED RACK OF EXMOOR LAMB Braised Shoulder Bon Bon, Swede Purée, Dauphinoise, Baby Parsnip DESSERT PASSION FRUIT SOUFFLÉ Jelly, Blood Orange Sorbet DUO OF BELGIAN CHOCOLATE Fondant & Emulsification, Tastes of Banana ICED BARRINGTON RHUBARB PARFAIT Lemon Sorbet, Poached Rhubarb, Jelly, Gingerbread A SELECTION OF FIVE SOUTH WEST CHEESES FROM OUR LIST Pear Paste, Chutney & Biscuits Full Selection is Available for a Supplement of £7.50 TEA OR COFFEE WITH HOME-MADE PETIT FOURS £4.50 (We have a selection of Tregothnan loose leaf teas & offer a range of different coffees) £55 Per Person DU JOUR START VELOUTE OF ENGLISH ASPARAGUS SOUP Chopped Herbs, Crème Fraiche WARM TERRINE OF GOATS CHEESE & POTATO Beetroot Two Ways GRAVADLAX OF SEA TROUT Cucumber & Radish Relish MAIN PAN ROASTED FILLET OF DAY BOAT STONE BASS Steamed Kale, Purple Sprouting, Crushed Potato, Crab Bisque ROAST FREE RANGE MIDDLE WHITE PORK TENDERLOIN Belly Casserole with Cep, Creamed Cabbage, Apple Purèe ROASTED RUMP OF EXMOOR LAMB Parmesan Risotto, Thyme Cooked Local Carrots, Roasted Local Spring Onions FINISH CHEESE SELECTION CAN ALSO BE ADDED AS AN EXTRA COURSE £10.00 CHEF’S SELECTION OF LOCAL AND BRITISH CHEESES Apricot Chutney, Celery, Grapes and Biscuits GLAZED EGG CUSTARD BRULÉE Poached Pears, Caramel Sauce Roasted Nuts BELGIAN CHOCOLATE DELICE Tastes of Barrington Strawberries & Raspberries TEA OR COFFEE WITH HOME-MADE PETIT FOURS £4.50 We have a selection of Tregothnan loose leaf teas & offer a range of different coffees £35 Per Person Dorset Blue Vinney A cheese that had not been made for many years until Mike Davies near Sturminster Newton resurrected the recipe. It is a unique blue cheese made from hand skimmed Friesian milk. Stinking Bishop A washed rind cheese first made by Cistercian monks in Dymock, Gloucestershire. The Cheese is washed with pear perry giving it its sticky orange rind with a pungent spirited aroma. Tornegus Tornegus was created by James Aldridge at Godstone in Surrey. Duckett’s Caerphilly, a cow’s milk pasteurised cheese, is marinated in herbs and rind washed in brine and wine from Kent. Wookey Hole Cheddar Using a technique dating back to the 16th century this cheese is matured in the Caves Leaving it in the natural moisture of the caves gives this cheddar its beautiful creamy texture, award winning cheddar at its best Goldilocks A brand new, camembert style English cheese from Somerset. Made from Jersey organic milk, it is a young mould ripened cheese with a yellow appearance and creamy texture. Waterloo A superb Guernsey cow’s milk cheese made by Andy & Anne Wigmore in Riseley. Waterloo is a mould ripened soft cheese which ripens similarly to brie - from the outside inwards. Fosse way Fleece A Ewe’s milk cheese made in the cheddar style. Fleece is almost translucent, pearly white, with a wonderfully silky smooth texture. Ticklemore Made at Totnes in Devon, this cheese comes from the same dairy that makes Harbourne Blue. It is a modern hand pressed, dry-salted British goat’s cheese and has a distinctive ridge shape with a creamy, mildly acidic flavour. Cornish Yarg Cornish Yarg is made by Lynher Dairies near Liskeard in Cornwall. Fields of nettles are grown by the dairy and used to cover the cheeses in the individual leaves. It is a delicious semi hard cheese that is creamy under the rind and crumbly in the centre. Exmoor Blue Just a bit creamy, just a bit peppery, just a bit down right gorgeous! Dive into this golden, Jersey cow’s milk cheese and wallow as you swallow! With this great example of blue cheese Roseary Ash Goats Cheese Heavenly, light, moist and creamy, with a subtle goatiness that lingers on the palate. This fluffy textured log of goats cheese is made in Langford on the Hampshire/Wiltshire border and is suitable for vegetarians. .