THE HOME FARM "GREAT BRITISH" Menu
Rediscovering the wealth of fine British food heritage. Taking the best local ingredients, Head Chef Lee Villiers uses modern techiques and presentation to provide you with simply Great British dining.
January 1st, 2008
Starters |
|
Homemade Soup of the Day with a mini Welsh Rarebit & Herb Oil |
£4.75 |
Chicken Liver & Rabbit Terrine infused with fresh Herbs & soused Red Cabbage |
£5.25 |
Devilled Kidneys in a spicy Lamb Stock with diced Tomato on an English Muffin |
£5.50 |
Salmon Sausages poached in White Wine and served on breaised Leeks with Herb Butter |
£5.85 |
Caramelised Red Onion & Somerset Brie Tart with tossed leaves & Hazelnut Oil |
£5.95 |
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|
Main Course |
|
Slow-roasted Belly Pork with baked Somerset Apple, pickled Red Cabbage & Mash |
£12.75 |
West Country Sirloin Steak coated with Mustard & Brown Sugar |
£17.50 |
Devon Duck Breast pan-fried, glazed with Honey, served with Bubble & Squeak & Bramble Sauce |
£15.95 |
Fillet of Brill pan-fried and topped with a Crab Butter & Tarragon Sauce |
£15.75 |
Medley of Mushrooms, Garlic, Cayenne & Double Cream, baked with a savoury Oat Crumble |
£12.95 |
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|
Dessert |
|
Trinity Burnt Cream (an English Creme Brulee!) |
£5.95 |
Spotted Dick |
£5.75 |
TraditionalEnglih Apple Pie |
£5.75 |
Steamed Syrup Sponge |
£5.50 |
Eton Mess. Crushed Meringue, Strawberries and Cream surrounded by a contrasting Fruit Sauce |
£5.50 |
Pears poached in Perry, Cinnamon and a touch of Apricot Syrup. Served with Clotted Cream Ice Cream and Chocolate Sauce |
£5.75 |
Selection of West Country cheeses, served with Plum Chutney & Biscuits |
£6.00 |
Coffee and Petits Fours |
£2.50 |
We endeavour to keep our online menus up to date and accurate. However, all dishes are subject to availability. Prices are similarly indicative only and may be subject to change.
