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A La Carte Menu Tasting Menu Vegetarian Tasting Menu Sunday Lunch Menu Breakfast Menu

A La Carte Menu

Starters
Rabbit raviolo
mushroom duxelle, tarragon, rabbit jus
20
Cured Loch Duart salmon
Daylesford green sauce, elderflower, preserved green chilli
20
Braised pork cheek
apple and shallot, black pudding, Daylesford spring greens
18
Slow cooked Daylesford hen's egg (v)
market garden green fricassee, Wiltshire ham, mint
18
Potato mille-feuille (v)
Jersey Royal foam, potato jus, Daylesford cheddar
16
Mains
Daylesford rack and braised neck of lamb for two or four
artichoke, spinach, Scottish girolles
120/220
Creedy Carver duck breast, duck leg tartlet
cherry, pistachio, kohlrabi, Daylesford nasturtium
44
Gently barbequed day boat wild halibut
Daylesford fennel, oyster velouté, Lardo di Colonnata
48
Roast Daylesford fillet and braised oxtail of beef
onion, yeast, beer, sauce bordelaise
50
Rosemary ash goats' cheese and olive stuffed courgette flower (v)
red pepper and harissa, courgette, Daylesford tomato butter sauce
38
Sides
Mash
roasting juices, shallot
8
Market garden radish salad (vg)
8
Market garden spinach (vg)
garlic butter
8
Jersey Royals
Daylesford butter and mint
8
Triple cooked chips (vg)
8
Truffle and parmesan chips (v)
16
Desserts
Daylesford strawberry soufflé (v)
clotted cream ice cream
18
Valrhona jivara chocolate mousse
Daylesford whey caramel, milk ice cream
20
Lemon meringue custard tart (v)
Daylesford limoncello, roast lemon curd, lemon thyme
15
Daylesford honey and white chocolate parfait (v)
Daylesford yoghurt and grapefruit sorbet
20
Cheese
Our cheese board showcases a selection of award-winning Daylesford cheeses, made by hand at our sister farm along with some artisanal guest cheeses handpicked from across the country.
Three cheeses
18
Five cheeses
23
Seven cheese
30
Tea or coffee and petits fours
7.5
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