Friday Evening Meal

Menu

Starters

Minted Pea and Spinach Soup, Dill Crouton, Netherend Farm Butter, Crusty Roll 6.95

Turmeric Cauliflower, Tahini Yoghurt, Radicchio, Poppy Seeds 6.95

Honey-glazed Duck and Raspberry Salad, Green Beans, Pomegranate, Orange and Grapefruit Segments 7.00

Bruschetta, Buffalo Mozzarella, Balsamic Dressing  6.50

Mains

Pressed Gloucester Pork Belly, Thyme Wild Mushrooms, Wholegrain Mustard Mashed Potatoes, Creamed Hispi Cabbage, Apple and Sage Jus 15.50

Spring Fish Pie served with Chive Mashed Potato and Seasonal Vegetables 14.95

Herb-crusted Rump of Lamb, Orange and Carrot Purée, Sautéed New Potatoes, Wilted Spring Greens, Minted Red Wine Jus 17.50

Pine Nut and Mushroom Tagliatelle, Basil Cream Sauce (VE)  13.95

Desserts

Lemon Posset, Pistachio and Olive Oil Crumb, Sesame Tuile, Pomegranate Seeds 6.95

White Chocolate Mousse, Poached Wye Valley Rhubarb, Oat Crunch 7.00

Classic Cheese Board: English Cheddar, Welsh Stilton and Irish Brie served with, Artisan Biscuits, Chutney, Netherend Farm Butter, Celery, Apple, Walnuts 7.50

Lavender, Thyme and Elderflower Crème Brûlée, Coconut Sable Biscuit 6.95

PLEASE INFORM US OF ANY ALLERGY REQUIREMENTS