Spring Dinner Menu

Spring A La Carte

Nibbles

Warm Bread & Dips £3.95                Home roasted mixed nuts £3.25

Starters

Hay-smoked salmon, garden herb aioli, mixed leaves, balsamic apple £7.95/12.95

Pickled beetroot, whipped goat’s cheese, nuts, leaves, beetroot essence (v) £6.50/9.95

Duck liver pate, cherries chutney, toast £7.25/11.95

Charred marinated pear salad, Bath soft cheese, cured ham, truffle dressing £7.25/11.95

Crispy breast of lamb Sainte Menehould, watercress, fennel and orange salad £7.25/11.95

Mains

Confit duck leg, green beans, celeriac puree, duck jus £15.95

Fricassee of Pork Shoulder, polenta, Bath Gem cider-truffle mustard £14.95

Manor kitchen garden Risotto (v) £12.95

Crab Quiche, sautéed greens, garden salad, herb beurre blanc £14.95

28 day aged British Rib Eye steak, triple cooked chips, onion rings, mustard beurre blanc £21.95

 

Sides £3.95

Homemade triple cooked Chips         Garden vegetables       Garden salad   Onion Rings

Food is at the heart of everything we do here. We use ingredients from our kitchen garden as often as possible, such as herbs, beans, figs, walnuts, apples, pears, honey…  Our head chef Matthew Briddon carefully selects local suppliers for any additional food. We always use free range eggs and meat. Everything we serve here is cooked from scratch.

Matthew cures our meat and fish, then smokes it on site in our new smoke house. We even smoke our delicious breakfast bacon – a first for hotels in the UK we think! The kitchen garden is ever expanding so do have a stroll and see what fruit, veg and herbs you can spot. Home-reared rare breed pigs are coming soon, followed in hot pursuit by chickens which will provide eggs for the restaurant.

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