Menus

Example A la Carte Menu

Example Menu

Available Fridays & Saturdays

Starters

Starters
Macadamia Nut Gnocchi Macadamia nut Gnocchi, King Oyster mushroom, Truffle oil, Basil 9.50 vg
Prawn Empanada Tiger prawn, tomato, red peppers & garlic in a puff pastry parcel, breadcrumbed and fried, Melon salsa 8.50
Scallops Pan seared, sustainably sourced Orkney Scallops, Creamed parsnip, Crisp prosciutto, Beetroot crisp, Garlic butter sauce 14.50 gf
Asian Pork Croquette Pulled Pork croquette, Oriental spices, Asian slaw, Garlic & Chilli chutney 8.50
Jane’s Soufflé Nut crusted Pendragon Buffalo cheese & chive Souffle, Spinach, Chutney 9.00 gf v

Mains
Fillet Steak 28 day aged 6oz steak from local grass fed beef cooked to your liking with peppercorn sauce, mushroom, Cider battered onion rings, Tomato & chips  32.90 (gf)
Guineafowl Breast of Guineafowl, Duck mousse stuffing, Wrapped in smoked streaky bacon, Creamed parsnip, Plum sauce 26.50 gf
Stuffed Lamb Cutlets Comte cheese, sun-blushed tomato & rosemary stuffed cutlets of local lamb, Prosciutto wrapped and Polenta coated, Balsamic Shallots 28.50 gf
Wild Sea Bass Fillet of Wild Sea Bass, line caught off the Dorset Coast, Oriental Oyster mushroom, Garlic herb butter sauce 28.50 gf
Spiced Squash Orzo Orzo pasta, roasted butternut squash, Shallot & garlic, Burrata cheese, Peanut & chilli Rayu 21.50 v (vg)
Autumn Roule Cashew, Almond, Cranberry & root vegetable roule, Creamy blue cheese sauce 21.50 v gf (df)
Mackerel From Davy’s Locker of Bridport - fresh off the day boats of Lyme Bay - Butterflied Fillet of Mackerel, Herb & Dukkah crust, Sweet ‘n’ sour beetroot 24.50 (gf)

v = vegetarian
gf = gluten free (gf) can be gf
df = dairy free (df) can be df
vg = vegan

Example Dessert Menu

Desserts

New Farm Trio 9.00
Dark chocolate mousse, Passionfruit possett, Strawberry shortbread, Mascarpone cream

Rhubarb Custard Crumble Tart 8.00
Warm clotted cream or ice cream

Baked Alaska gf 8.00
Blood orange sorbet, Orange & chocolate ice cream, Sponge, Meringue

Chocolate Brownie gf 8.00
served warm with clotted cream vanilla ice cream

Ice Cream & Sorbets

Sorbet: Blood orange, Plum
Ice cream: Hazelnut,
Rum & raisin, Rocky Road,
Clotted cream vanilla, Orange & Chocolate, White chocolate & chocolate honeycomb

1 scoop 3.00
2 scoops 5.50
3 scoops 8.00

Chilled to Thrill 7.50
A liqueur or Spirit poured over Vanilla ice cream
Amaretto, Baileys, Cherry Liqueur, English Cassis, Strawberry Gin, Grand Marnier, Limoncello, Drambuie, Somerset Cider Brandy

Example Sunday Lunch menu

Starters
Jane’s Soufflé
Nut crusted Sharpham Rustic cheese souffle, Spinach, Home-made Chutney 9.00 gf v
Scallops
Sustainably sourced Orkney scallops, pan-seared, Samphire Bahjee, Mango salsa, light curry Hollandaise 13.90 gf (df)
Wild Garlic Gnocchi
Wild Garlic and Spelt Gnocchi, Asparagus, Superstraccia, Wild garlic pesto 9.00 vg
Potted Duck Potted, slow cooked free range Creedy Carver Duck, Asian Slaw, Hoisin sauce, French bread 9.00 (gf)
Wild Garlic Gnocchi 9.50 v (vg)
Wild Garlic and Spelt Gnocchi, Asparagus, Westcombe Ricotta

Mains
Roast Sirloin of Beef
Roast Sirloin of 28 day aged local, grass fed, Chard Beef, Yorkshire pudding, roast potatoes, vegetables, red wine gravy 22.50 (gf) (df)
Confit Duck Leg
Slow cooked free range Creedy Carver Duck Leg, Somerset Cassis & shallot sauce 22.50 gf
Vegetable Wellington
Jane’s special vegetable Wellington of layered Wild garlic risotto rice, Westcombe Halloumi, Asparagus, Beetroot & fennel, Wild garlic Pesto 19.50 v (vg)
Hake
Fillet of Hake from Davy’s Locker of Bridport, Asparagus & wild garlic sauce pice tba
Sweet Potato Roulade
with Aubergine, Black bean, Helford White cheese, Rich tomato sauce 19.50 v gf

v = vegetarian
gf = gluten free (gf) can be gf
df = dairy free (df) can be df
vg = vegan (vg) can be vg

Ladies Lunches

Ladies Lunches are usually held on the 2nd Thursday of every month!

Main course followed by up to 3 desserts!

Our Menu for September 12th

2 Courses 19.50

Herb Crusted Salmon
Fillet of Salmon with a herb crust and a creamy white wine sauce gf

Duck Leg
Slow cooked Creedy Carver Duck leg, Thai style with pineapple and basil, served with rice gf df

Wild Mushroom Pho
Classic Vietnamese noodle dish with wild mushrooms v gf

Desserts 1, 2, 3
Lemon Surprise
Rum Baba
Iced Coffee Pudding gf
Plums in Cinnamon, Cardamon & Star anise df gf
Strawberry Meringue gf

Our propose menu for  October 10th

2 courses 19.50

Beef Casserole
A Rich Beef Casserole with Pear, Chestnut and red wine gf

Feijão
Portuguese Country style stew of beans, garlic, tomato & coriander v gf (vg)

Cider Battered Mackerel
Fillet of Mackerel in a Burrow Hill Cider Batter with sweet ‘n sour beetroot & Tartare sauce

Desserts 1, 2, 3
Chocolate Brownie gf
Autumn Fruit Crumble
Strawberry Cheesecake
Apricot Tart
Coffee Meringue Roulade gf

Monthly Gourmet Traveller Nights

Our Gourmet Traveller Evenings are normally on the 1st Thursday of every month, due their popularity we sometimes we extend this to the Friday as well, watch this space or subscribe to our newsletter

 The next Gourmet Traveller is 

Portugal October 3rd & 4th 25.50 2 courses

Starters
Sardinha - Sardines baked with herbs & lemon gf df

Caldo Verde com Chourico - Traditional Portuguese soup with Shredded Kale, Chourico and potato gf df

Rissóis de Camarao - Mushroom rissole with peppers, tomato, onion, piri piri & garlic v

Main Course
Piri Piri Chicken - Classic Portuguese dish of Chicken with tomato, chilli, garlic, Paprika, thyme & oregano served with Bay Potatoes gf df

Caldeirada - Portuguese fish stew with potato & tomatoes gf

Feijão - Country style stew of beans, garlic, tomato & coriander topped with fried egg v gf (vg)

All served with Crispin’s Portuguese country bread

Desserts £7.50
Arroz Doce - A rich rice pudding flavoured with cinnamon & vanilla gf
Sobremesa de morango - Strawberry Cheesecake, Tostado biscuit base and strawberry jelly top
Torta de damasco - Portuguese apricot tart