Starters

Carpaccio of Melon
Bacardi and Lime Sorbet, Tropical Fruits

Homemade Soup of the Day
Made with Fresh Ingredients

Priory Marinated Mackerel and Herring
Parsnip and Horseradish Remoulade, Red Slaw Salad

Smoked Haddock, Salmon and Smoked Salmon Mousse
Minty Pea Puree

Serrano Ham and Blue Vinny
Roasted Plums and Caramelised Pecans

Ballotine of Pheasant, Pistachio and Apricot
Thyme, Onion Marmalade, Cabbage and Apple Salad

Baked Goats Cheese in Filo
Roasted Pears and Chestnuts, Pickled Walnut Vinaigrette

Blood Orange, Feta, Black Olive and Red Onion Salad
Orange and Chilli Dressing

Main Courses

Whole Dover Sole
Lemon Parsley Butter, Seasonal Vegetables (Supplement £9.50)

Fillet of Halibut
Potato and Fennel Tatin, Roquette, Lemongrass and Vanilla Sauce

Rib Eye of Fossil Farm Rose Veal
Rissole Potatoes, Fine Beans, Dijon Mustard, Oyster Mushroom and Tarragon Cream

Breast of Pheasant in Pancetta
Pheasant, Duck and Pigeon Pie, Chateau Potatoes, Savoy Cabbage,
Orange and Juniper Jus

Loin of Piddle Valley Lamb
Potato and Celeriac Gratin, Baby Spinach, Carrot,
Port Wine Sauce

Fillet of Aberdeen Angus Beef
Wild Mushroom Rosti, Foie Gras, Seasonal Vegetables,
Truffle and Red Wine Madeira Jus (Supplement £6.50)

West Country Duck Breast
Blackcurrant Mustard Creamed Potato,
 Honey Roasted Parsnips, Roquette Leaves, Thyme Jus

Tenderloin and Pressed Belly of Bulbarrow Pork
Fondant Potato, Buttered Greens, Bramley Apple Compote,
Blue Vinny and Walnut Cream

Goats Cheese, Sweet Potato, Red Onion and Pepper Tart
Roast Tomato Sauce

Honey Roasted Root Vegetable Parcel
Diced Beetroot, Herb Cream

All main courses are composite dishes including vegetables, If you require extra vegetables please ask.
Red meat is cooked pink unless requested otherwise.