Please note we use only the best local, seasonal produce in our kitchen and all our dishes are prepared and cooked to order, should you have any special requests please do not hesitate to contact me
Laurence Pratt Head Chef
Dinner menu January 2008
STARTERS
SOUP
Saffron, mussel and tiger prawn chowder £5.50
DUCK
Foie gras crème brulée; toasted brioche; passion fruit jelly; orange reduction £5.50
GOATS’ CHEESE
Twice baked soufflé; spiced pear; watercress jelly £6.50
SCALLOPS
Seared scallops; tea smoked oyster wrapped in Parma ham £8.50
GAME
Rabbit tortellini; salsify purée; carrot foam; sauce vierge £6.50
SALMON
Smoked salmon parcels; crayfish; citrus biscuit; black pepper sorbet £6.50
MAIN COURSES
BEEF
Seared fillet, fondant potato, oxtail ravioli; baby carrots, port jus £19.95
VEGETARIAN
Beetroot tart tatin; wild mushroom risotto; parsnip crisps £15.95
HALIBUT
Pan fried fillet; girolle mushrooms; lemon pith purée: lobster sauce £17.50
MONKFISH
Pan fried monkfish; sweet potato fondant; mandarin purée; lobster;
pine nut veloute £18.95
PORK
Roast honey glazed fillet; confit of pork belly; celeriac mash; spiced red cabbage, cider jus £17.50
PARTRIDGE
Pan fried breast; black pepper mash; baby vegetables; wood mushrooms;
red wine sauce £18.50
LAMB
Seared cannon of lamb; dauphinoise potatoes; baby leeks; shepherd’s pie; parsnip purée £15.50
DESSERTS
CHOCOLATE
Fondant; warm mousse; brownie £6.25
SPONGE
Treacle; jam; chocolate £6.25
BRULÉE
Hazelnut brulée; walnut biscotti; baked Alaska £6.25
ENGLISH
Bread and butter pudding, apple pie, rice pudding £6.25
CHEESE
Selection of local cheeses; Quicke’s cheddar; Bath Soft;
Served with fruits and biscuits £7.25
coffee and petit fours