The Feathers Menu -3 Courses £38.00 per person / 2 Courses £30.50 per person

Head Chef: Martin Jones

Appetisers

Vine Tomato Consommé, Spinach & Ricotta Tortellini, Basil Oil

Local Ham Hock & Parma Ham Terrine, Puy Lentil & Fresh Herb Salad, Smoked Pineapple & Coconut Purée

Smoked Haddock & Mussel Soup, Lemon Infusion

Pan Fried Alderney Scallops, Cauliflower & Vanilla Puree, Crisp Pancetta & Fennel Crisps

Marinated Tiger Prawn Tails, Oyster Mushroom Risotto, Caviar & Dill Cream

Sauté Lambs Kidneys, Black Pudding & Celeriac Rôsti, Pernod & Ginger Jus

Pan Fried Local Ox Tongue, Wild Mushrooms & Seared Spinach, Mushroom & Tarragon Cream

Asparagus & Wild Herb Salad, Poached Quails Eggs, Tomato & Olive Pesto

Main Courses

Loin of Mortimer Forest Venison, Spiced Black Olive & Polenta Cake with Fondant Potato, Braised Red Cabbage & All Spice Jus

Chef’s Assiette of Local Rabbit, Hoche Pot Potatoes, Steamed Baby Vegetables, Quince Compote & Stowford Press Sauce

Stuffed & Rolled Pork Tenderloin, Bone Marrow, Confit Garlic, Roasted Asparagus, Potato & Shallot Purée with Cep Cream

Glazed Breast of Gressingham Duck, Fennel Purée, Pont Neuf Potatoes, Roasted Salsify, Orange & Brandy Jus

Pot Roasted Belly of Pork & Loin Chop, Caramalised Apple Cream, Olive & Chive Creamed Potatoes, Mild Pistachio & Korma Sauce

Pan Fried Monkfish in Shellfish Crust, Carrot & Coriander Broth, Anise Potatoes & Poached Baby Leeks

Fillet of Salmon stuffed with Prawn & Mussel Meat, Saffron Cocotte Potatoes, Buttered Spinach, Steamed Asparagus, Saffron & Caper Cream

Fresh Spinach & Ricotta Tortellini, Roasted Balsamic Vine Tomatoes, Parmesan Crisps, Poppy Seed & Mustard Cream

Tian of Roasted Mediterranean Vegetables, Red Pepper Gastrique, Crisp Fried Leeks, Smoked Olive Oil

Desserts

Poached Pear in Spiced Red Wine, Cinnamon & Clove Sorbet

Glazed Spring Fruits & Berries, Champagne & Honey Sabayon

Hot Chocolate Fondant, Marinated Cherries, Cappuccino Ice Cream

Vanilla Seed Crème Brulee, Roasted Rhubarb & Coconut Tuilles

Iced Walnut & Raison Parfait, Dark Rum & Chocolate Cream

Brochette of Tropical Fruits Marinated in Rum & All Spice, Gratinated in Muscavado & Honey, Mango Syrup.

A Selection of Local & Continental Cheeses, Quince Jelly

Ice Cream & Sorbets

Coffee & Petit Four

Our food is modern cuisine and all main courses have vegetables and potatoes incorporated into each dish. However if you wish to have an extra selection of vegetables please ask your food service assistant. All meats are cooked pink where appropriate.

All suppliers to the Feathers kitchens have been rigorously inspected by our culinary team whom themselves use the highest standards.

GM Food and Food Allergies Policy

Our hotel policy is not to knowingly use genetically modified foods.

We cannot guarantee any of our dishes to be nut free. If you suffer from a nut or any other form of allergy you must inform the duty manager, who will advise our Chefs.

All prices include vat at 15%