Tel: 01823 328 328

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Starters

Cauliflower Textures, Montgomery Cheddar Dumplings and Celery Leaf

Beetroot and Castle Orchard Apple Salad

Jerusalem Artichoke, Hazelnuts and Pork Belly (£2 Supplement)

Ravioli of Rabbit, Girolles, Peas and Chervil Cream Sauce

New Potato, Olive and Autumn Truffle Salad

Mains

Celeriac, Ginger, Mussels and Samphire

Creamed Leeks, Lemon Balm Gnocchi and Chive Butter Sauce

Lamb Rack, Loin and Kidney with Red Cabbage and Potato Purée

Roast Sirloin, Parsley, Kohlrabi and Fondant Potato (£2 Supplement)

Pork Fillet with Spiced Black Pudding, Savoy Cabbage and Curried Swede

Desserts

Chocolate Mousse and Confit Orange Sorbet

Raspberry Sorbet and Lemon Textures

Red Wine Poached Pear, Castle Orchard Apple and Honeycomb

Granny Smith Apple Sorbet, Pistachio and Toffee Apple Custard (Please Allow 12 Min.)

with Homemade Petits Fours

British Cheeses £9.50

The cheese is smooth and creamy with a clean tasting flavour and with lemony and nutty notes. This is an unpasteurised goat’s milk.

A soft, white, mould-ripened cheese made using unpasteurised cow’s milk and traditional animal rennet. The thicker ‘log’ shape of the cheese allows for an even creamier, stronger paste, just under the rind when ripe, whilst at the same time retaining a slightly firmer tangy centre.

Sharpham Elmhirst is a vegetarian, unpasteurised Jersey cows’ milk Vignotte type cheese, with added triple cream, and is produced on the Sharpham Estate in the Dart Valley, near Totnes. It has a light texture and delicate flavour if eaten young (2-3 weeks) but if matured for 4-6 weeks it becomes more rich and full bodied.

An English blue cheese that could rival Gorgonzola, Dolcelatte, and other semi soft continental blues. ‘Oxford Blue’ was developed by the Oxford Cheese Company at Hartington creamery, a respected Stilton producer.

Oxford Isis is made by using a fresh cheese as the base product which is then sprayed and ripened with Oxfordshire Honey Mead. Over a period of time the cheese alters in character and matures on to a creamy consistency and develops a pronounced flavour and flowery aroma.

Considered as the World’s finest cheddar, Montgomery has a firm and crumbly texture. Flavour is earthy, rich and spicy giving a long lasting finish with a distinct tanginess. It is an unpasteurised cow’s milk cheese.

A semi-soft washed-rind cheese made using unpasteurised cow’s milk, and traditional animal rennet.