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Festive Menu

Our talented chefs have created a fantastic Festive Menu for 2018.

Our lunch service will be 12pm-5pm and the evening service will be 5pm-9.30pm.

We will require a £10 per person deposit for all reservations of 8 people or more.

We will also require a full pre-order of everyone's meal choices about 5 days before you dine. We are open as usual throughout December, with live music on Thursday evenings.

Stuck for a Christmas present? We sell GIFT VOUCHERS available in any denomination, the perfect gift!

For reservations and further information, please telephone the restaurant on 01782 657783.

Our Festive Menu will run from 20th November to 8th January 2019.

We are open CHRISTMAS EVE serving food until 4.30pm
Unfortunately, we are CLOSED ON CHRISTMAS DAY, but re-open on BOXING DAY.

THREE COURSES AT LUNCH TIME (12-5pm) £22.95
THREE COURSES IN THE EVENING (5pm- 9.30pm) £27.95
ALL DAY BOXING DAY: THREE COURSES £27.95


TO START

Butternut squash soup with cumin seeded yoghurt, topped with candied cranberries and rustic croutons, served with toasted Mediterranean bread (V) (*)

Panko breaded Somerset brie with mushroom ketchup, spinach leaf salad and baked pistachios (V)

Creamed smoked salmon with mascarpone and fresh lemon, served on a bed of herb leaf salad and presented with water biscuits (*)

Smokey plum tomato, baby chorizo and red wine pearl barley risotto, topped with a poached hens egg, dotted with beetroot emulsion and garnished with micro rocket

MAIN COURSE
All served with honey glazed vegetables and buttered Brussels sprouts

Roast turkey with roast potato, sage and onion stuffing†, sausage wrapped in smoked back bacon†, garlic and thyme pomme purée and rich red wine and shallot sauce

Nine hour slow roasted pork belly with crispy black pudding†, parsnip and vanilla purée and apple & cider sauce

Goats cheese and spinach filo roll, yam and ginger purée with sautéed walnuts and garden peas, served with a raspberry vinaigrette and tendril pea shoots (V)

Pan fried sea bass fillets, Mediterranean crushed baby potatoes, charred vegetable ratatouille, basil pesto, baked pine kernels and olive tapenade (gf)

TO FINISH

Chef’s homemade deconstructed Christmas pudding with boozy festive fruit topping & brandy sauce

Black forest brownie presented with black cherry ice cream and blackberry coulis

Mandarin cheesecake accompanied with fresh orange and indulgent double chocolate ice cream

Bailey’s crème brulee with rhubarb and blackberry sorbet, presented with fresh raspberries (gf)


*) Gluten free bread available
† Gluten free without this item