Spring & Summer Fire

April-September

Each Saturday & Sunday throughout the season you’ll be greeted by the wonderful sight and smells of outdoor cooking at PKG. Excellent homegrown and locally reared ingredients are paired with some firm favourites from the kitchen garden to create a fun and family-friendly menu that celebrates everything we love about the warmer months.

TO START

Cool’s Farm Asparagus Soup, Wild Garlic Drizzle, Grilled Sourdough £6.50 (n/v)
Roasted Radish, Smoked Almond Butter, Spring Pickles, Salted Almond £7.50 ( (vg/gf/n)
Salt Brixham Cod, Rhubarb Ketchup, Watercress & Radish  £7.50 (gf)
Poached Rhubarb & Red Chicory Salad, Blood Orange, Goat's Curd £9.50 (n/gf)
Wild Nettle Smashed Chickpea, Flatbread £7.50

FROM THE KITCHEN

The Spring Board
Asparagus Soup, Smashed Wild Nettle Chickpea, Flatbread, Wild Rice Salad, Leaves, Mayonnaise £14.00 (v)
Mr Hatton's Lunch Board
Pork Terrine, Grilled Sourdough, Radish, Roast Roots, Watercress, Garden Chutney  £16.00
Somerset Brie, Pea & Cheddar Tart, Garden Leaves, Goat's Curd, Chutney £13.50 (ve/gf)

FROM THE FIRE

Hot Smoked Salmon, Spring Potato Salad, Leaves, Burnt Lemon £16.50
Overnight Pulled Ginger Pig, Garden Pickles, Flatbread, Spring Slaw £16.50
Ribeye Steak, Grilled Sourdough, Onion Jam, Chalke Valley Watercress, Horseradish £18.50
Wood Fired Wylye Valley Chicken, Wild Rice & Pea Salad, Leaves, Wild Garlic Pesto £14.50
Organic Red Poll Burger, Crispy Bacon, Blue Vinny, Watercress, Rosemary Chips £17.50
Children's Pork & Herb Sausages, Brioche Bun, Spring Slaw, Leaves £7.50

Dressed Spring Garden Leaves
Braised Garlic & Lemon Greens
Roasted Rosemary Roots
Rosemary Chips
£3.95

PUDDING

Kitchen Garden Mess £6.50
Rhubarb & Custard Tart £6.50
Dark Chocolate Mousse, Mint Mascarpone £6.50
Local Cheeseboard £9.50