SEASONAL MENU  


TO START

Asparagus, Pea and Fennel Soup, Homemade Bread (v) £5.95

 Dorset Cured Meats, Morteaux Sausage, Globe Artichokes, Pickled Garlic, Rocket £8.50

Whipped Vulscombe Goats Curd, Pickled Beetroot, Walnuts, Aged Balsamic  £8.25 (v)

Cured Gravadlax of Salmon,  Lyme Bay Crab,Herb Salad, Sea Purslane,Daikon, Avruga Caviar, Dill Oil £8.50

Devon Duck Liver Parfait, Smoked Breast,  Apple and Cider Chutney, Toasts £7.95


TO FINISH

Mandarin Pannacotta, Passionfruit Sorbet, Lemongrass Syrup £6.50

Lemon Cheesecake,  Fennel Sorbet, Lorraine's Fennel Macaron,  £6.50

 Chocolate Delice, Salt Caramel Ice Cream, Peanut Butter£6.50

Selection of Granny Gothards Ice Creams and Sorbets £6.25

TO FOLLOW

Seared Black Tiger Prawns in Garlic Butter, Jersey Royals, Samphire, Little Moor Salad  Leaves £16.50

Gnocchi in Wild Mushroom Creamed Sauce,Ravioli, Rocket and Parmesan Salad, Truffle Oil  £13.95 (v)

Pan Seared Fillet Of South Coast Brill, Cockles, Polenta, Red Pepper Compote, Fennel, Bouillabaisse  Juices £17.50

28 Day Aged Heal Farm 8oz Ribeye Steak,  Dressed Salad, Chunky Chips,  £20.00 (Taunton Cider and Roquefort Sauce  supplement £2.00)

Roasted Free-range Creedy Carver Chicken Supreme, Fondant Potato, Locally Foraged Morel mushrooms, Asparagus, Spring Peas, Wild Garlic Oil,  £16.95


SIDES

Seasonal Vegetables £3

 


WEST COUNTRY CHEESES

 £7.25 for Three Cheeses £8.50 for Full Selection

VULSCOMBE – Joyce & Graham Townsend  (G. P.V) Devon

Vulscombe is a soft, handmade, fresh pasteurised goat's milk cheese produced near Tiverton by Joyce & Graham Townsend. The milk used in the cheese is from their herd of goats in the stunning upper Exe valley. The cheese is rich, creamy and mild with subtle citrus flavours. Suitable for vegetarians.

WYFE OF BATH - Graham Padfield  (UP.V.O)

Made by Graham Padfield of The Bath Soft Cheese Co, it is  a handmade organic cheese using unpasteurised milk from their own herd. It is a semi-hard unpressed cheese with a  subtle but distinctive flavour. Not dissimilar in appearance to Edam, although the taste is much more complex and enjoyable.

DEVON  BLUE (C.P) Devon

Made by Robin Congdon at Ticklemore Cheese, in Totnes, Devon.  It is made using Ayreshire cows'milk and has been matured for at least 4 months to give a sweet and smooth, medium flavoured cheese.

VINTAGE OAK  CHEDDAR – GODMINSTER (V,P) Somerset

The Oak  is matured for 14 months, offering a creamy, smooth taste. The texture is less crumbly than other Cheddars. This cheese has an added tangy taste that penetrates through to the centre of the cheese.

All Served with  Biscuits, Chutney and Apple, Fig and  Walnut Bread


LOCALLY PRODUCED

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 allergen aware and in line with recent regulations. 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 8 and over.
Service charge is not included but is at your discretion