DINNER MENU JANUARY 2019 - 2 Courses £20, 3 courses £25
Roast Onion Broth , Mushroom & Parmesan Croute(v)
Quantock Pigeon, Potato Rosti, Poached Egg , Celery
Goats Cheese Mousse, Tomato, Basil, Pinenut (v)
Quantock Rabbit Terrine , Piccalilli, Braised Grelots, Toasted Bloomer
Mackerel, Pickled Vegetables, Lime Aioli, Garlic Croute
Braised Clavelshay Farm Pork Belly and Shoulder, Chorizo Sauerkraut, Black Pudding
Confit Duck Leg, Fondant Potato, Red Cabbage, Kale, Orange
Somerset Rump of Beef, Creamed Potato, Swede, Braised Shallot, Tarragon
T Bone of Plaice, Caper & Oil Butter, Charred Leeks, Cauliflower, Crushed New Potatoes
Tagliatelle, Cauliflower,Truffle, Radish, Rocket, Parmesan (v)
Rhubarb & Custard Mousse, Poached Rhubarb, Vanilla Cremeux, Almond Granola, Rhubarb Jelly
Vanilla Pannacotta, Poached Pear, Pecan, Pear Purée
Chocolate & Sea Salt Brownie, Orange, Cranberry Sorbet
Clavelshay Mess, Banana, Passionfruit, Coconut, Lime
åWest Country Cheese (4) Platter Homemade Chutney (Supp £3.50 )
2 courses for £20, 3 courses for £25
At Clavelshay we strive to use as much produce as possible from the farm and the surrounding countryside. We use our own pork, rose veal, wild rabbit, pigeon and pheasant. We have a walled garden where we grow salad leaves, herbs, soft fruit and vegetables. If is not possible to use our own produce, we only use local suppliers who can provide us with quality local produce which is fully traceable.
You can view Our Suppliers List here »
SPECIAL DIETARY REQUIREMENTS
Here at Clavelshay Barn we are in line with recent regulations and are allergen aware. At the Barn we make everything on site and know what is in our dishes. If you have any special dietary requirements please let us know before you order.
Prices include VAT
A pre-order and deposit of £5 pp is required for groups of 6 and over.
Service charge is not included but is at your discretion