A la Carte

Thursday 4th - Saturday 6th March 2010

Bread & olives (with oil or butter) 2.25

Starters

Provençal fish soup, aioli & sauce rouille 7.95
Trio of Salmon: smoked, Gravadlax & tartare 8.50
Pigeon breast, mushroom risotto 8.25
Twice-baked goat's cheese soufflé, beetroot & walnut salad   V 6.95

Main Courses

Fillet of Brill baked in cider, tomatoes & mustard 17.50
Mendip Venison, creamy kale & bacon, Port sauce 17.50
Braised Ox cheek, horseradish mash, root vegetables 16.50
Aubergines filled with mushrooms, pine-nuts & artichokes in tomato sauce  V 13.00

Desserts

Pannacotta, rhubarb & orange compôte 6.50
Prune & Armagnac tart (15 mins) 6.50
St. Emilion au chocolat    6.50
Warm Tunisian orange cake, mascarpone 6.50

Cheese

British Cheese 7.95

Eat in Menu

Eat in Menu

Our menus change weekly and where possible we use local, organic produce.

Take Away Menu

Take Away Menu

Some items from our A la Carte menu are available to take away. The FRIDGE list changes weekly.