The Chesil Rectory

Pink Grapefruit

French Beans, Cashel Blue, Balsamic Syrup

Rhubarb Purée, Crisp Pancetta

Lime Mayonnaise, Shallot Crisp, Bacon Crumb

Pickled Mushrooms, Rocket Pesto, Croutons

Summer 'Slaw', Sesame Oil Dressing, Coriander Cress

Crispy Kale, Kale & Pine Nut Hummus, Home-made Flatbread, Rose Harissa Dressing

Laverstoke Black Pudding, Cabbage & Bacon, Grain Mustard Cream

Seaweed Butter, Pickled Cucumber, Jersey Royals

Compressed Pineapple, Crispy Duck Won Ton, Thyme Scented Jus

Wye Valley Asparagus, Peas, Broad Beans, Basil, Tomato Orzo, Crispy Squid

Charred Purple Sprouting Broccoli, Spring Onion, Fresh Wild Garlic, Cockle Jus

Raisin & Almond Butter

Strawberry, Meringue, Balsamic Caramel. Wine Pairing: Orange Muscat, Richard Quady – California, USA £6.50 (75ml)

Lime Ice Cream. Wine Pairing: Entice, Hattingley Valley – Hampshire, United Kingdom £9 (75ml)

Mixed Summer Berry Compote, Sable Melts. Wine Paring: Sauternes, Chateau De Suduiraut – Bordeaux, France £7.50 (75ml)

Honey & Passionfruit Gel, Honey Ice Cream. Wine Paring: Prunelle Rouge, Remejeanne – Cote de Rhone, France £9.50 (75ml)

Pecan Brittle, Mango Sorbet. Wien Pairing: Chenin Blanc, Monsoon Valley – Prachuap Khiri Khan, Thailand £8.50 (75ml)

Chef's Homemade Chutney, Biscuits. Wine Paring: Grahams`s 10 Year Old Tawny Port - Specially Served from a Jeroboam £8.50 (75ml)