Dinner Menu
APPETIZERS AND FOR SHARING
- Oysters on the Half Shell (minimum order of 4) MP
- Served with house-made condiments
- Our fresh baked Sourdough & our own Cultured Butter 6
- Charcuterie Board 19 / Charcuterie and Cheese 32
- House-made and locally sourced, served with chutney, compote and spiced bread
- Scallop, Lobster and coldwater Shrimp Chowder 15
- With Spanish almond broth, spring onions and smoked paprika
- Gnocchi Sardi 18
- Smoked trout, fennel, white wine cream sauce and pecorino (can be made vegan)
- Smoked Duck 18
- Beets and horseradish cream
- Celery Root Salad 14 (VG)
- Cashew cheese, roasted dates, green olives
- Caesar Salad 14
- Romaine hearts, bacon lardons, creamy avocado dressing, Old Growler goud
PRINCIPAL DISHES
- Hamilton's Rainbow Trout 28
- Saffron baby carrots, oat groat risotto, garden herb pesto
- Squid Ink Rigatoni 24/32
- Lobster and scallops, arrabbiata sauce and ricotta
- Brant Lake Wagyu Hanger Steak 34
- Mushroom ragout, pomp puree and seasonal vegetables
- Martock Glen Pork Rib Chop 29
- Ciambotta, grilled polenta and mustard demi
- Bangkok Vegetable Curry 26 (VG)
- Seasonal vegetables, sticky rice, cashews and tofu
SWEETS 12
- Baked Alaska 15
- Pumpkin spice ice cream, butter cake, Italian meringue and brandy flambé
- Tart Tatin 14 (can be df and vegan)
- Classic tart with valley apples and caramel
- Chocolate Tart 14
- Orange curd and ginger bread crumbs
- Sticky Toffee Pudding 12
- Butter rum sauce and white coffee ice cream
- Warm poached Pear 12 (GF, DF, vegan)
- Candied nuts, ice cider sauce
- Cheese Tasting 15
- A selection of local and international artisan cheeses
A kids menu is available at the restaurant!