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Autumn/Winter Menu

2018

We continuously aim to use as much local produce and as many local suppliers as we can. Throughout our menu, we strive to make the choices suitable for all. We can cater for all dietary requirements and any allergy questions please ask.
Please see our daily Specials Board for a wider choice of the Chef’s creations...

LUNCH

Sandwiches - A Granary Deli Roll Served with Salad and Tortilla Chips. (GF available) - £7.50

Rare Roasted Beef with Horseradish and Rocket Leaf

Freshwater Prawns bound in a Spiced Tomato Mayonnaise

Seared Chicken in Light Curried Mayonnaise with Raisins and Almond Flakes

Somerset Brie with local Cider Chutney

Somerset Ham with Wookey Hole Cheddar And Branston Pickle

Charred Red Onion & Peppers on Beetroot Hummus

Large Handmade Sausage Roll filled with Pork, Beef and Chorizo Served with Cider Chutney and Sandwich Garnish

Mains (£11) / Light Bites (£7.50)

with Mash, Peas and Onion Gravy

with Cider Chutney (V)

Chips and Peas

with Peas

with Peas and Gravy

with Chips and Beans

DINNER

Starters (£6.50)

with Redcurrant Jelly, Toasted Sourdough & Winter Leaf Salad

in Puff Pastry with Salad Leaf and Mustard Dressing

With HP Sauce & Bacon. Or without bacon (V)

Smoked Salmon, Cream Cheese, Lemon & Dill in Savoury Profiteroles with Balsamic Glaze

with a Warm Bread Roll and Butter (VE)

Confit Duck Croquettes with Sweet Chilli and Coriander. Plum Dipping Sauce

Mains (£12)

Seasonal Venison Pie with Mushrooms, Baby Onions, Bacon. Served with Minted New Potatoes and Roasted Root Vegetables

Burrow Hill Cider Braised Belly of Pork with Black Pudding Mash, Sweet Red Cabbage, Crips Leeks and Red Wine Jus

“Butcombe” Beer Battered Cod Fillet with Chunky Chipped Potato Fries, Mushy Peas. Includes Tartare Sauce and a Wedge of Lemon

Courgette, Mozzarella Cheese and Herb Cakes garnished with Parsnip Puree & Lambs Leaf lettuce (V)

Southern Style Battered Chicken Burger with Brie & Bacon. Served with French Fries & BBQ Sauce

Lamb Slow Cooked with Autumn Herbs & Vegetables with Sliced Potato Topping, Warm Crusty Roll & Butter

Roasted Butternut Squash Cups with Tarragon, Creamed Mixed Mushrooms & Crisp Leeks (V)

Salmon Fillet Baked on Puff Pastry with Spinach & Fennel. Served with Minted New Potatoes and Roasted Root Vegetables

Sides (V) (GF)

£3
£5

with Relish, Cheese & Jalapenos

Desserts (£5.50)

Frozen Parfait with Honeycomb & Hazelnut, Warm Chocolate Sauce

Caramelised Apple in Pancakes with Cider Brandy Custard

Mull Spiced Blackberry & Apples with Ameretti & Chestnut Crunch Crumble. Warm Custard or Cream

Decadent Sticky Date Pudding with Toffee Sauce

V - Vegetarian

GF - Gluten Free

VE - Vegan

CURRY NIGHT (EXAMPLE MENU)

1st Friday of the Month!

POPPADUMS ON THE TABLE ON ARRIVAL WITH DIPS TO INCLUDE:
MANGO CHUTNEY, LIME PICKLE, MINT SAUCE & ONION SALAD

£20 pp

Choose one of each from Starters, Mains and Desserts:

Mains

Mild Lamb Curry with Lentils

Butternut Squash with Potatoes & Spinach in a Rich, Mild Sauce

Medium Curry with Tomatoes and Chilli

Mixed Meat Hot Red Curry with Coconut Milk & Bamboo Shoots

Desserts

Indian Ice-Cream with Cardamom & Pistachio

Warm Indian Rice Pudding with Rose Water & Toasted Almonds

V - Vegetarian

GF - Gluten Free

VE - Vegan

THE WYNDHAM CHRISTMAS MENU 2018

£27.50 pp

Choose one of each from Starters, Mains and Puddings:

.

Starters

BEETROOT GRADVLAX WITH GIN & TONIC JELLY. DILL DRESSING, CAPERS & RYE

BUTTERNUT SQUASH TART-TATIN WITH CAMEMBERT & BALSAMIC REDUCTION

LIGHTLY CURRIED PARSNIP SOUP WITH BEETROOT & CARROT CRISPS

Mains

ROAST TURKEY, DUCK FAT ROASTIES, PIGS IN BLANKETS, STUFFING, THYME AND HONEY ROASTED ROOT VEGETABLES AND BRUSSEL SPROUTS. TURKEY GRAVY

SEA-BASS FILLET WITH SAUTEED SPINACH, PARSNIP AND CELERY PUREE ON LEMON & CHIVE CRUSHED POTATO CAKE. VERMOUTH BUTTER SAUCE

INDIVIDUAL WELLINGTONS WITH MUSHROOM, CHESTNUT AND THYME, CELERIAC DAUPHINOISE AND VEGETARIAN GRAVY

Puddings

WHISKEY AND HONEY SOAKED OATS WITH WINTER BERRY COMPOTE, VANILLA WHIPPED CREAM AND A BRANDY SNAP WAFER

INDIVIDUAL CHRISTMAS PUDDING WITH CIDER BRANDY CUSTARD

COINTREAU, FRANGELICO AND DISARRANO WHIPPED CREAM FILLED PROFITEROLS WITH A WARM CHOCOLATE SAUCE

V - Vegetarian

GF - Gluten Free

VE - Vegan