The Tollgate Inn is situated in the pretty village of Holt, on the B3107 between Melksham and the Georgian town of Bradford on Avon. Built in the 16th Century, it is full of charm with plenty of the original character. Set in 1.5 acres of mature gardens and paddock. A quintessential country inn, the restaurant boasts two AA Rosettes, and

  • Patio
  • Credit cards accepted
  • Function Room
  • Wireless Internet Access
  • Car Park
  • Open Fire Place
  • Separate Restaurant

To Start
Pea & Ham Soup with a Drizzle of Truffle Oil & a Ham Crostini
Confit of Free Range Gressingham Duck & Chestnut Rillette with Seasonal Chutney & Mixed Leaves
Chicken Liver Parfait served with Seasonal Chutney & Mixed Leaves
Panko Herb Crusted Brie with a Warm Caramelised Fig Salad
Classic Potted Shrimp topped with Coriander & Lemon Butter a Herb Salad & Warm Toast
Cornish Fishcakes served with a Horseradish Crème Fraiche & a Pickled Cucumber Salad
Roasted Butternut Squash Humus served with Sweet Potato Wedges & a Beetroot Salad
Starter Platter: Root Veg Soup, Potted Shrimp, Duck Roulette, Crusted Brie served with Chutney & Mixed Leaves

To Follow Traditional Beef Wellington - Fillet of "Church Farm Beef" with Mushroom Duxelle encased in a Chive Pancake & Puff Pastry served with a Parsnip Puree & a Rich Red Wine Sauce
"Church Farm" Ribeye Steak served with Lightly Spiced Twice Cooked Chips, Roasted Tomato, Radish & Watercress Salad & our own Béarnaise Sauce
"Forever Changing" Trio of Local Sausages served on Creamed Mash, Seasonal Vegetables & Onion Gravy
"Traditional" Beer Battered Fish & Chips (the beer & fish change daily) served with Hand cut Chips, Pea Puree & Tartar Sauce
Slow Braised Local Pork Belly served with a Black Pudding Mash, Crackling & a Bitter Apple Sauce
Locally Sourced Game Pie topped with Herbed Mash, Braised Red Cabbage & Roasted Vegetables
Mature Cheddar, Leek & Potato Pie served with Root Vegetables & Braised Red Cabbage
Herb Crusted Bubble & Squeak topped with a Free Range Poached Egg & Hollandaise Sauce
Pan Fried Fillet of Local Trout served with a Cray Fish & Smoked Haddock Fishcake
Sides: Braised Red Cabbage, Spiced Sweet Potato Wedges, Buttered New Potatoes, Twice Cooked Chips, Seasonal Vegetables, Green Salad

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Creamy Rice Pudding served with Roasted Pears
Classic Treacle Tart served with Mixed Berries & a Vanilla Ice-Cream
Sticky Toffee Pudding with a Rich Butterscotch Sauce & Caramel Ice-Cream
Vanilla Pannacotta served with Poached Winter Fruit & a Berry Coulis
Bitter Chocolate & Orange Tart served with an Orange Ice-Cream
Winter Fruit Crumble served with a Nutmeg Crème Anglaise
A Selection of Fine Cheeses from "The TOLLSHED" accompanied by a Fruit Sorbet, Celery and biscuits
The Dessert Platter - Winter Crumble, Chocolate Tart, Treacle Tart & Creamy Rice Pudding

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Lunch Menu
1 Course £8.95 2 Courses 12.95 3 Courses £16.95
Today's Freshly Made Soup
Chicken Liver Parfait with Fruity Chutney & toasted Brioche
Slow cooked Ham Hock Terrine with Pickles & Buttery Toast
Locally Sourced Fish Stew with Garlic Croutes
Grilled Goats Cheese Salad with Leaves & our own Chilli Jam
The TOLLGATE Platter - a selection of all of the above (apart from fish stew) served with Bread (for 2 to share)
The TOLLGATE Beef Burger "Church Farm Beef" with a mix of herbs & Spices served with Twice Cooked Chips & our own Tomato Relish
"Church Farm Sausages" with a Creamy Mustard Mash topped with a Sweet Onion Gravy
Traditional Beer Battered Fish served with hand cut chips, tartar sauce and minted pea puree (Not only does the fish change daily, so does the beer!)
Classic Cottage Pie "Church Farm" Minced Beef topped with Horseradish Creamed Potatoes served with Seasonal Vegetables
Rich Cheddar & Red Onion Omelette smothered in Cheese Sauce & served with Leaves
Minute Steak Sandwich with Melted Onions, Mixed Leaves & Twice Cooked Chips
Classic Club Sandwich: Chicken, Tomato, Homemade Mayonnaise topped with a Fried Egg served with Mixed Leaves
Hand Carved Ham with a Brace of our own Hens Eggs & Twice Cooked Chips
Locally Sourced Fish Pie in a Cream & Herb Sauce, Topped with a Cheddar Cheese Mash
Winter Fruit Crumble served with Nutmeg Crème Anglaise
Lemon Posset topped with Wild Berries & Shortbread Crumble
Warm Sticky Toffee Pudding with Butterscotch Sauce
Creamy Rice Pudding with Poached Fruit

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