Early Spring In The Restaurant

March 2018

Our menu is short and sweet as it consists largely of fruit and vegetables that we have grown ourselves. The menu changes on a daily basis according to the availability of garden ingredients. We offer a regular breakfast, lunch and dinner menu as well as high tea on Fridays & Saturdays

Leek and Potato Soup
Pumpkin seed and honey bread £8.75 (v/n)

Mulled Pear & Dorset Blue Vinny
Smoked hazelnuts & garden leaves £11.50 (v/n)

Spring Fireboard
Herby lamb cutlets, parsley drizzle rib-eye steak, spring onion potato salad,
warm roast vegetables, wild garlic pesto £19.50

Organic Spring Burger
Cools farm red poll burger, asparagus, streaky bacon, hollandaise sauce,
brioche bun & rosemary chips £17.50

Pytfire Salmon
Garden leaves, potato salad, burnt lemon £15.50

Quinoa Supersalad
Seeds, blood orange, spinach kale black cabbage, nuts & goat's curd £14.50

The Spring Board
Goats cheese, asparagus & sorrel tart, spring coleslaw, spring onion potato salad,
warm roast wheelbarrow vegetables, rhubarb chutney £15.50


Leek & Potato Soup & Crusty Bread £7.50 (v)

Overnight Wiltshire lamb stew with mash £7.50


Rosemary Chips £3.75
Mixed Garden Salad £3.95


Apple & Rhubarb Crumble with Bay Custard £6.50
Pytfire Toffee Pudding with Toffee Sauce £6.50
Ginger Treacle Tart with Clotted Cream £6.50