Sample Main Menu(Served 12 Noon to 2pm and 6:30pm to 9pm)
Crusty bread, aged balsamic vinegar, extra virgin olive oil
Crusty bread, aged balsamic vinegar, extra virgin olive oil pitted olives & garlic anchovies
Thai spiced fishcakes –
dressed leaves and a lime and chilli dipping sauce
Grilled fig –
with a blue Somerset brie salad, finished with a balsamic glaze
Warm shredded confit duck salad, with sesame seeds and orange dressing
Sautéed mushrooms en croute, topped with grilled goat’s cheese
Chef’s soup of the day – with crusty bread.
Pan fried scallops, samphire, bacon crumb, scallop roe veloute and a leaf garnish
Pan fried fish of the day –
served with a spicy tomato bisque, egg noodles and a dressed salad.
Chetnole Inn homemade burger –
topped with bacon and Monterey jack or blue cheese,
served with tomato chutney, skinny fries and dressed salad.
Vegetable Thai red curry, served with basmati rice and a dressed side salad
Pan roasted free range chicken breast –
with asparagus, peas, new potatoes and and a chicken broth
A duo of Pan roast loin of lamb and sheperd’s pie,
topped with crushed roast potatoes, served with crushed minted peas
Pan fried pork tenderloin, with roasted vine tomatoes, crispy sauteed potatoes and a pork jus
Matured west country fillet steak –
skin on hand cut chips, salad and chop butter (Your steak is cooked at your table on a granite slab.
Just cut a small amount of steak off at a time, turn it over on the slab, add the butter.)
Todays crème brulee –
served with a filled profiterole, coulis and berries
rich vanilla ice cream, served in a latte glass meringues,
vanilla cream, mixed fruit and ice cream
Mixed fruit Eton mess: mWarm sticky toffee pudding –
toffee sauce and vanilla ice cream
Warm chocolate & nut brownie – dark chocolate sauce,
popping candy and salted caramel ice cream
Lemon curd cheesecake, served with fresh berries and a berry coulis
A selection of west country ice creams –
served in a wafer basket (3 scoops.) Please see board for todays selection.
A selection of west country sorbets –
served in a wafer basket (3 scoops.) Please see board for today’s selection.
Chetnole cheese selection –
Traditional West Country cheeses, served with
quince jelly, crackers, crusty bread and a shot of Somerset Pomona.
Hot drinks with petit fours:
Cafetiere of coffee
Hot chocolate with marshmallows and cream (dark or white chocolate) £2.50
Pot of English breakfast tea £2.50
(peppermint, earl grey, green or fruity)
Add a shot of Vanilla or gingerbread syrup to your coffee 30p