Sweet potato bon-bons, pickled black berries, parmesan, leaves, port sauce
Camembert 11.00
Mini Camembert, cranberry sauce, toasted sourdough
Smoked fish & herb platter 11.50
Flakes of trout and south coast cod, cured slowly over applewood smoke, laid upon a bed of freshly plucked watercress, dill, and wild sorrel
Beef meatballs 11.50
Rich, minced beef, rolled with ground nutmeg, mace, and cracked black pepper, seared golden
in a heavy iron skillet. In a honey tomato & blue cheese sauce
Mains
Autumn root vegetable & lentil stew 17.00
A thick, hearty stew of field lentils, earthen parsnips, yellow turnips, and sweet carrots, simmered in a spiced vegetable broth. Served with oven baked sourdough.
Fish & Chips 18.50
Harvey’s beer battered fillet of fresh Cod, tartar sauce, pea puree, triple cooked chips
Cod 19.00
Roast cod & parma ham, bean cassoulet, crispy leeks
Confit of Gressingham duck leg served on a wild mushroom risotto with a warm blueberry, balsamic & thyme sauce
Chicken 18.00
1/2 farmstead chickens basted continuously with an orchard apple cider and honey reduction until the skin turns to dark amber gold. Served on a bed of roasted root vegetables & parmentier potatoes
Chefs steak 25.00
Chefs cut steak, garlic, red pepper and spinach, peppercorn sauce, straw fries
