Dinner menu

Starters 6.00

Smoked and fresh salmon rillettes with dill cream, served with toasted sourdough

Goats cheese tart – goats cheese and caramelised red onion with thyme,  in a buttery pastry crust (V)

Sharing platter for two – creamy mozzarella, Serrano ham, chorizo and salami, with olives, sun-dried tomatoes, roasted aubergine, hummus and bread sticks.

Moules mariniere – fresh mussels served with a garlic, white wine and cream sauce

Caesar salad – chargrilled chicken with Cos lettuce, Parmesan, croutons and a garlic and anchovy dressing

Greenway chicken liver parfait – free-range chicken livers pan-fried in butter and infused with port and brandy, served with red onion jam and melba toasts

Mains

Porchetta Wellington – pork tenderloin layered with prosciutto, Greenway liver pate, mushrooms and spinach, encased in buttery pastry and served with new potatoes and seasonal veg 12.00

Three little piggies – medallion of pork loin with a black pudding and apple stuffing, barbecue pulled pork bon bon and a pork belly square, served with new potatoes and seasonal veg 12.00

Roast rack of lamb with Moroccan spices – a lightly-spiced dish with a hint of citrus and mint, served with couscous and roasted Mediterranean veg 14.00

Salmon en croute – fresh salmon with a dilland watercress cream, encased in a delicious puff pastry crust 12.00

Bacon-wrapped monkfish tails with grilled tomato, new potatoes and a dressed green salad 16.00

Rib-eye steak – 28-days hung and beautifully tender, served with triple-cooked chips, tomato, mushroom and a dressed green salad 16.00

Giant vegetarian Wellington – a puff pastry crust, packed with roasted red peppers, beetroot and kale, served with a brandy and peppercorn gravy (V) 11.00

Desserts 5.00

Lemon & lime ricotta cheesecake – a light, lemony, fluffy cheesecakes served with a confit of lemons.

Griddled peach pavlova    with mascarpone cream

Elderflower jellies – a delightfully refreshing dessert, with home-made elderflower cordial taking centre stage alongside delicious summer berries

Coffee crème caramels – a sophisticated pud, with the sweetness of the custard balancing the flavour of the coffee with a touch of bitterness from the caramel

Black Forest trifle – dark chocolate brownies, black cherries, kirsch, amarettis and custard

Biscuits and South West cheeses – Wookey Hole cave-aged Cheddar, Cornish Brie and Dorset Blue Vinny 7.00 or two to share 11.00