Mitch’s Kitchen @ The White Hart

Introducing the White Hart’s naturally rotating menu of sharing plates designed by our chef Mitchell Anstey.

Something to start

Olives £3.50 Focaccia £4 Somerset Coppa £7

Small plates

Somerset buffalo mozzarella, cucumber panzanella, ajo blanco & mint oil (V) £10

Blood orange salad, endive, sultana, shallots with an aged sherry vinaigrette (V)(GF) £6

Mushroom arancini, wild garlic aioli & pecorino (V) £8

Nettle risotto, Cornish yarg & pine nuts (V)(GF)(F) £8

Fowey mussels, nduja, white wine, tomato & basil (GF) £9

Seared duck liver, beetroot and ricotta mezzaluna pasta, walnut & orange gremolata (GF) £10

Salt cod brandade raviolo al uovo, chive & lemon sauce £9

Cider braised pork cheek, orecchiette pasta, new potato, three cornered leek, pecorino (F) £14

Beef flatiron tagliata, wild herb salad, shaved parmesan, radish & fig balsamic (GF) £18

Chicken Al matone, wild garlic sauce, shaved fennel & pan jus (GF) £10/£18

Seared monkfish, saffron and almond sauce & sea veg (F) £17                                                                                                                                              

Sides 

Wiveliscombe honey roasted carrot, muhamarra, mint & walnut (V)(GF) £6

Seared agrodolce salsify, parsnip and hazelnut purée brown butter & parsley (V)(GF) £6

Herb Roasted fingerling potato, salsa verde & citrus aioli (V)(GF) £6

Puddings

Pistachio panna cotta & roasted rhubarb compote (V)(GF)£8

Tiramisu, marsala mascarpone Cream, lady finger & espresso £8

Affogato (GF) £5.50
add a choice of Baileys £3.90 / Amaretto £3.50 / Kahlúa £3.80

West country cheese board consisting of a selection of cheeses & homemade quince jelly (GF) £10