December 2016 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.



Somerset dry cured duck breast
With celeriac remoulade, pear chutney and crisp.



Wild mushroom on toasted sourdough
With artichoke puree and truffle oil. Photo 3 November 2016 courtesy of chris1979.





Main courses

Pave of venison wrapped in smoked pancetta
With wilted spinach, carrot puree, orange and horseradish dumpling and red wine jus.





Lemon sole stuffed with brown shrimp mousse
With herb potato puree and saffron. Photo 3 November 2016 courtesy of chris1979.



Pumpkin ravioloni
With curly kale pesto, dried cranberries and candied walnuts. Photo 5 November 2016 courtesy of MarkedMan.



Superfood salad
With soft boiled duck egg and cavolo nero.





Desserts

Chocolate marquise
With textures of orange and honeycomb shards.



Morello cherry brioche butter pudding
With mascarpone cream. Photo 5 November 2016 courtesy of MarkedMan.



Seasonal Fruit Salad
Served with a fruit syrup (suitable for vegans). Photo 13 December 2015.



Cheese Plate - new selection from November
Dorstone Ash - Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone ask is a semi-soft cheese made from unpasteurised goat's milk using animal rennet. It has a crisp white colour that contrasts with the blueish grey colour of its edible rind resulting from the coating of ash applied to it. Its texture varies from being fluffy to flaky depending on its maturity and its flavour has a slight nuttiness on the rind.

Red Storm - Smartly dressed in a vivid red wax, gloriously complex taste due to its 18-21 month maturation that provides the vintage credentials of quality, calcium crystals, a nutty texture and intensity of flavour finishing on notes of caramel, the Red Storm totally redefines what you might expect from a red Leicester.

Thomas Hoe Smooth Blue - A quintessentially English cheese, Smooth Blue is borne from a century of dairy farming and cheese making expertise on the country estate of the Duke of Rutland. It is hand-crafted with a soft, creamy texture and a mild blue taste. It is gentle and delicate compared to other blues on the market, yet still has that recognisable blue flavour. Unusually, it is crafted to be eaten straight from the fridge.

Served with apple and Somerset cider brandy chutney and biscuits. Photo 5 November 2016 courtesy of dylanks.