LUNCH MENU FRIDAY 11 May 2018
Pea and Asparagus Soup, Homemade Sourdough (v) £5.95
Local Asparagus, Poached Egg, Hollandaise (v)( (gf) £8.50/£16.00
Wiltshire Mozzarella, Broad Beans, Watercress and Radish, (v) (g/f)£7.00
River Exe Mussels, Somerset Cider, Parsley, Garlic (gf) £7.50/£15.00
Home-cooked Heal Farm Ham, Fried Egg, Chunky Chips £12.00
Smoked Haddock Kedgeree, Crispy Poached Egg £12.50
Grilled Heal Farm Beef Burger, Chunky Chips, Gem Lettuce, Tomato, Red Onion Marmalade £11.50
Montgomery Cheddar & Asparagus Tart, Jersey Royals, Watercress, Salad(v) £12.50
Crême Brûlée, Shortbread Fingers £5.95
Chocolate Fondant, Baileys Ice Cream £7.00
Lemon Tart with Pistachio Ice Cream £6.00
West Country Cheese and Biscuits 3 for £7.50
We have a beautiful south facing garden, looking over a peaceful valley - the ideal place for a lunch in the sunshine.
We would love to share it with you.
WEST COUNTRY CHEESES
£7.50 for Three Cheeses
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.
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.
WOOKEY HOLE CAVE AGED CHEDDAR – (C.V,P) Somerset
The Cheddar is made at Ford Farm Dorset, using pasteurised cows milk and vegetarian rennet. The cheddar is then wrapped in cloth and taken to Wookey Hole Caves, Somerset, where it is matured at a constant temperature for up to 6 months. Woken Hole farmhouse cheddar is crumbly with earthy undertones and a distinctly nutty flavour.
All Served with Biscuits, Chutney and Apple, Fig and Walnut Bread
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.