December 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 spicy root vegetable soup and was served at the table from a mini-jug. Photo 12 December 2015.



Black Pearl Scallops
Seared King scallops served with a sweet pea puree and dressed with a chilli chive oil. Photo 6 December 2015.



Plum Tomato Tart
Roasted tomato tart served with an aubergine caviar drizzled with basil oil and dusted with tomato powder. Photo 13 December 2015.





Main courses

Superfood Salad
A blend of wild rice, spelt, quinoa and goji berries topped with Kathy White’s Lavender Cheese and finished with a Dijon vinaigrette dressing. Photo 12 December 2015.



Ox Cheek
Slow braised ox cheek served with fondant potatoes, baby carrots and leeks finished with a Bordelaise sauce and crispy pancetta. Photo 6 December 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 13 December 2015.



Gnocchi (also available as a starter portion)
Filed with Docelatte and walnut, served with sautéed Girolle mushrooms, baby spinach and rocket cress. Photo 6 December 2015.





Desserts

Orange and Burdock Cannelloni
Served with a layered raspberry sponge and a raspberry coulis. Photo 12 December 2015.



Panettone Bread and Butter Pudding
Served with candied pecan nuts, salted caramel sauce and vanilla crème anglaise. Photos 6 December 2015.





Seasonal Fruit Salad
Served with a fruit syrup. Photo 13 December 2015.



Cheeses
Somerset Camembert, Coastal Cheddar, Bleu d'Auvergne and Tournegus with apple and Somerset cider brandy chutney and biscuits. Photo 13 December 2015.