Sample Evening menu

This is only a sample, if your interested in seeing our current menu please email us at bookings@oakandglass.co.uk

The food

The menu's (sample shown below) are written and balanced to allow you enjoy a full 3 courses, from the tantalising starters, succulent mains, and indulgent desserts.

3 courses £33.00

Should you choose to go straight to the main course then please be advised that there will be a short delay while the food is prepared freshly for you.

2 courses £29.00

A complimentary bread board will be provided to begin your meal.

Additional bread boards can be ordered at any time.

Bread board £2.50

Vegetables are an integral part of each dish, however if you feel that you would like extra please do not hesitate to ask.

Bowl of seasonal vegetables £2.50

 

Starters

Carrot and coriander velouté, spiced samosa, cucumber yoghurt.
Potted English Stilton, garlic toast, grape chutney.
Quails scotch egg, caper and gherkins, dandelion leaf salad.
Warm poached river trout, horseradish new potato and avocado salad, pea shoots.
Toulouse, Merguez and Chorizo sausage, mixed beans, parsley and lemon dressing.

 

Main course

Red mullet fillets, black olive gnocchi, confit tomatoes, parmesan crisp.
Woodland pigeon breasts, creamed cabbage, pancetta and prune sauce.
Spiced pepper and chickpea falafel, beetroot and fennel coleslaw.
Loin of Exmoor lamb, crispy belly, smoked garlic puree, aubergine fondant.
Fig and goats cheese twice baked soufflé, roasted balsamic and sea salt squash salad.
Roast cod, cauliflower puree, basil pesto, hazelnuts.

 

Desserts

White peach tarte fine, raspberry and elderflower sorbet.
Tonka bean mousse, dark chocolate granola, cherries.
Treacle and almond financier, honey and clotted cream ice cream.
West Country cheeses, chutney, crackers.
Mendip Moments ice cream, clotted cream.

To Finish

Extra Cheese course £5.00 per person
Coffee or tea, petit fours £3.50 per person
Liqueur coffee, petit fours £6.50 per person

If you have any specific dietary needs please do not hesitate to inform a member of staff.

Our menus are changed regularly to suit the best seasonal ingredients, please call or email us us to receive a menu for your booking.