All our meat is purchased locally from Mendip Farm Butchers, Blagdon and all main courses are served with seasonal vegetables and potatoes.

• Spiced pork fillet with apples, raisins and Calvados.
• Roast rump of seam boned lamb with red wine and rosemary sauce.
• Roast breast of duck with sour cherry and orange sauce.
• Roast loin of lamb with spicy couscous and an apricot and mint sauce.
• Chicken breast served with a creamy saffron and lemon sauce.
• Roast boned and rolled loin of pork stuffed with bacon, sage and apple and served with a cider cream sauce.
• Tarragon Chicken served with mushroom boxes.
• Baked escalope of sea bass flavoured with lime and coriander served on a bed of asparagus and with a port wine sauce.
• Roast fillet of monkfish with crushed potatoes, olive oil and watercress.
• Roasted glazed organic salmon with a lime, lemon and mango salsa.
• Roast breast of Gressingham duck with raspberries and balsamic sauce – the aromatic combination of raspberries and balsamic really works.
• Roast breast of honeyed Gressingham duck with melting onions and a red wine sauce.
• Seared tuna steaks on a spiced sweet potato mash with ginger and spring onion dressing.
• Rare roast fillet of Mendip beef with red wine gravy and a glazed shallot and wild mushroom garnish.
• Pan fried Gressingham duck breasts with stir fried greens and a whisky, soy, honey and lemon sauce.