Menus

Sample Lunch Menu
Available: Tuesday to Saturday
2 courses £14.50 / 3 courses £18.50 (starred items)
*Sunday lunch: A La Carte menu including two roasts

Bread Butter and Tapenade – £2.50

*Twice Baked Gruyere Soufflé – £6
Pickled beetroot and walnut salad

*Confit Chicken and Leek Terrine – £6
Orange puree, toasted brioche

* Seared and Cured Salmon – £7.50
Wasabi yoghurt, apple and salmon caviar

Wye Valley Asparagus – £6.50
Truffle cream, soft boiled egg, watercress salad

Roast Quail Breast £7.50
Green herb puree, pickled mushrooms and pine nuts, light herb jus

Seared Scallops – £9
Jerusalem artichoke puree, artichoke nugget and port reduction

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* Corn Fed Chicken Breast – £14
Heritage carrots, spiced butternut squash puree, apricot sauce

*Pan Fried Hake – £13
Butterbean casserole, baby fennel and clams

* Pea Risotto £12.50
Parmesan and rocket salad

Pan Fried Stone Bass – £21
Chicory, confit tomato, samphire and chive butter sauce

Cotswold Cannon of Lamb – £24
Braised new potatoes, confit belly, pea puree, minted jus

Saddle of Venison – £25
Potato gratin, wild mushroom, braised beef and red wine jus

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* Dark Chocolate Cheesecake – £5.50
Orange puree, milk chocolate sorbet

* Almond Crème Brulee – £5.50
Lemon puree, mint and yogurt sorbet

* Vanilla Panna Cotta – £5.50
mango parfait, spiced rum pineapple

Rhubarb and White Chocolate Semi Freddo – £6.50
Pistachio praline, poached strawberry and strawberry champagne

 Caramelised Pear in Brioche Crust – £6.50
Candied walnuts, pistachio ice cream, poached ginger

Cheeses – £7.50
Selection of seasonal cheeses and chutney

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Side orders – £3
Glazed carrots, parsley butter and garlic
French fries
Mixed salad leaves
Seasonal vegetables
Rocket and parmesan salad

Upated 20.05.13