***Kept for historic record only, preseved as of November 2015. Current CCR Dining Menu Photo Guide can be seen here***
November 2015 Menu
First Courses
Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads. Below example is carrot & rhubarb and was served at the table from a mini-jug. Photo 12 July 2015.
Chicken and Mushroom Terrine
Terrine of British chicken and wild mushrooms with spider endive, straw mushrooms, balsamic pearls and a slice of ciabatta. Photo 5 October 2015.
Plum Tomato Tart
Roasted tomato tart served with am aubergine caviar drizzled with basil oil and dusted with tomato powder. Photo 7 November 2015 courtesy of
corporate-wage-slave.
Main courses
BA Burger
(Also available in Galleries First). Made with British Aberdeen Angus beef served in a milk-glazed toll with tomoato salsa, baby gem lettuce, cherry tomatoes and dill pickle, accompanied by twice-cooked chips. Ask your host if you would like the addition of crispy back bacon or mature English Cheddar. Photo 12 July 2015.
Club Sandwich
A choice of toasted granary or white bread triple decker sandwich with chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with either twice-cooked chips or ruby slaw. Photo 12 July 2015.
Trio of Beetroot (also available as a starter portion)
Salad of slow roasted Golden, Candy and Ruby heritage beetroot with Yorkshire Fettle cheese and baby spinach. Photo 5 October 2015.
Pork Belly
Succulent Cornish pork belly slow cooked for eight hours, served with dauphinois potatoes, cavalo nero, black pudding and a red wine jus. Photo 5 October 2015.
Plaice Fillet
Pan fried fillet of British plaice seasoned with fennel pollen served on dill crushed new potatoes with buttered sautéed samphire and tomato concasse.
Photo 1 November 2015 courtesy of
corporate-wage-slave.
Gnocchi (also available as a starter portion)
Filed with Docelatte and walnut, served with sautéed Girolle mushrooms, baby spinach and rocket cress. Photo 7 November 2015 courtesy of
corporate-wage-slave.
Desserts
Orange and Burdock Cannelloni
Orange and Burdock Cannelloni. Photo 1 November 2015 courtesy of
corporate-wage-slave.
Chocolate Fondant
Served with vanilla ice cream and a strawberry, blueberry and raspberry compote. Photo 5 October 2015.
Fresh Seasonal Fruit Salad
Served with a sweet fruit syrup. Photo 21 June 2015.
Cheeses
Somerset Camembert, Coastal Cheddar, Bleu d'Auvergne and Tournegus with apple and Somerset cider brandy chutney and Bath Oliver biscuits. Photo 21 June 2015.