12th Year Celabortory Dinner Menu
Wednesday to Friday
Two courses for £40 — Three courses for £48
Main menu also available
DINNER
STARTERS
Crispy Goats Cheese, heritage tomatoes, apple chutney, candied walnuts, basil oil (V)
Roast Tomatillo & vine tomato soup, fig leaf oil, croutons (V)
Cold hot oak smoked salmon rillete, pickled dill cucumber, vermouth & chef Clayton's own foraged Pembrokeshire seaweed sauce
Slow cooked lamb shoulder bon bons, roasted & pickled beetroots, curd, spiced apple chutney, mint oil
MAINS
Cepe Risotto, Wyfe of bath cheese, chestnut mushrooms, roasted squash, crispy parsnips (v)
Honey roasted Duck, dauphinoise potatoes, greens, celeriac puree, cassis sauce
Grilled Fillet of Sea Bass, pickled fennel and roasted almonds, toasted fregola pasta, celeriac puree, lobster sauce
PUDDINGS
Spiced sticky toffee, pudding butterscotch sauce and honeycomb ice cream
Set vanilla cream, warm apple & blackberry puree, fig leaf oil, oat crumble, pistachio ice cream
Three scoops of ice cream - Honeycomb, Milk Chocolate, Vanilla, hazelnut, salted caramel, strawberry, pistachio
Three scoops of sorbet - Blood Orange, Passion fruit, Lemon, raspberry
Affogato - 2 scoops of vanilla ice cream with espresso
Selection of British cheese and biscuits 10 pound supplement and any a bar carte puddings 6 pound supplement
IF YOU HAVE ANY ALLERGIES, PLEASE INFORM YOUR SERVER. ALLERGEN MENU AVAILABLE