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Let our Head Chef bring to your choices his sense of balance for the flavours and the ingredients – from a simple family gathering to a major celebration and feast.

Jonathan Woollard will be pleased to suggest wines or beers from our list to accompany your choice and to source any particular requests.

You can book a table anywhere – by the open fire or upstairs in the Private Dining Rooms.

- We ask you to agree your menu and confirm your order at least 7 days in advance, with a deposit of £10 per person
- Generally for at least 4 people (more for certain dishes), and for 2 depending on the menu
- At all times except Saturday and Sunday lunch
- Prices will be guided by the market at the time. We will provide prices for your menu before you make your booking

Some ideas

Fish
Whole sea bass baked in salt crust served with winter salad leaves and Charlotte potatoes baked in rosemary
Spiced salmon en croûte
Pavé de turbot
Luxurious seafood platters with crab and lobster
Whole poached salmon or sea trout
Fish pie
Pike dumplings with sorrel sauce
Fish stew with celeriac and potatoes
Roasted octopus
Bouillabaisse served with vegetables and rustic bread

Meat
Roast pheasant with mushroom stuffing and roast root vegetables
Pheasant casserole with bacon and cider
Buttered roasted turkey (minimum 10 people)
Beef Wellington
Pot roast guinea fowl with chicory
Venison shanks in rich Pedro Ximenez
Crispy duck with plum sauce
Rib of beef
Milk pot roast pork with garlic and nutmeg
Capon stew with Barolo, rosemary and morels
Roast loin of suckling pig with spinach and herb stuffing
Venison, pork and stilton pie with short crust pastry
Rabbit and red wine stew
Slow roast duck with goose fat potatoes and bitter orange sauce
Daube of venison with quince and chestnuts
Fillet steak with porcini mushroom and red wine sauce with kale
Smoked oyster, steak and kidney pudding with a
vegetable and double cream mash
Cumin lamb and aubergine stew
Classic lasagne or Shepherd’s Pie
Roast pork rib with grape sauce and gratin Dauphinoise
Leg of lamb baked in salt crust
Steak and ale pie
Pot roast organic chicken with cêpes, thyme, bay leaf and white wine
All types of roast and game
Game casserole with caramelised apples and cider
Stewed oxtail
Braised beef sirloin stuffed with red berries, truffled potatoes and pappardelle
Roast goose with apple, rosemary and thyme

Vegetarian
Wild mushroom Cottage pie
Kidney beans in red wine
Truffle salad on a bed of warm potatoes
Cheese soufflé
Vegetable lasagne
Bucatoni with roasted peppers, ginger and coriander
Leek and cardoon risotto
Pistou with poached eggs
Vegetable side dishes
Gratin Dauphinoise
Pommes Boulangères
Garlic gratin of cavalo nero
Sprout crumble

Desserts
Tarte tatin of apples or pears with ice cream
Lemon and marsala cream pots
Hazelnut roulade with raspberries
Chocolate and hazelnut trifle with Armagnac jelly
Brioche bread and butter pudding laced with Armagnac
Prosecco and Campari sorbet
Quince ice cream
Fig ice cream
Poached winter fruits with zabaglione
Port and lemon syllabub
Winter pond pudding
Frosted coffee and walnut layer cake with cream
Mandarin and grapefruit jelly with chestnut vacherin
Calvados apple snow with date and walnut biscotti
Marsala roasted figs with cookies
Fruit crumbles
Grape and tarragon pavlova

Please call Jonathan Woollard (07989 981 049) or Barny Taylor (07967 481 625), or email at enquiries@thedysartarms.co.uk

 

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