Menu – General A la carte
From £39.95 – 2 courses
From £49.95 – 3 courses
Starters
(customer choose 2 options)
Parmesan shortbread with poppy seeds, whipped gorgonzola dip (VE)
Korean mayak eggs and rice (VE)
Pecorino and Parma ham arancini balls, red pepper coulis
Stinking Bishop goats cheese salad, candied, figs, salad leaves, balsamic (GF, VE)
Chicken thighs stir fry, egg noodles
Bloody Mary’s Salmon nuggets, sweet chilli, rocket
Charred grilled aubergine, beef tomato, garlic cream cheese and lollo rosso (GF, VE, VGO)
Chorizo potato bake, poached egg, watercress (GF)
Beetroot-cured salmon
King prawn cherry tomato skewers on a sweet chilli dressed salad
Pulled sweet potato, guacamole, crème fraiche and kidney beans (GF, VE)
Mains
(customer choose 2 options)
Squash and halloumi orzo pasta with pitta bread (VE, VGO)
Local ale battered cod fillet served with triple cooked chunky chips, smashed peas and tartare sauce
Slow-cooked pork cheek with olive oil mash, tenderstem broccoli, Dunquertons cider jus (GF)
Seafood and chorizo Spanish Paella (GF)
Roast haddock, leek and portobello mushrooms dauphinoise
Lamb cutlets, fondant potato, minted broccoli and peas, red wine jus (GF)
Pan roasted salmon, sauteed new potatoes, green beans, spinach, parsley sauce (GF)
Crispy confit duck salad, mixed leaves, wakame, mooli, watermelon, hoisin dressing, black sesame seeds (GF)
Sirloin steak (medium-rare), gruyere custard tart, jus, caramelised shallot, rocket
Wild mushrooms linguine pasta (homemade), tarragon and garlic white sauce, ciabatta crumb, Parmesan shavings (VE)
Triple cooked belly pork, black pudding fritter, apple mash, cider and herb gravy , broccolini
Frito misto di mare with calamari, cod, mussels and king prawns, Mediterranean salad, aioli and grilled lemon
Pea, spinach and mascarpone risotto served with ciabatta roasted garlic bread
Dessert
(customer choose 2 options)
Banana chunks chocolate fudge cheesecake
Spiced apple wrapped in puff pastry, toffee sauce, vanilla ice cream
Dubai brownie, pistachio ice cream, katayifi
Espresso and walnut chocolate eclair (VE)
Raspberry and white chocolate choux bun with fresh cream Chantilly (VE)
Herfordshire apple strudel with cornish clotted cream vanilla ice cream (VE)
Mixed berries pavlova, creme fraiche and strawberry ice cream (GF)
Petit four (french macarons, chocolate brownie, blondie and carrot cake)
Chef’s Signature Creme Brulee with Madagascar vanilla pod shortbread biscuit (VE)
Pannetone bread and butter pudding served with custard (VE)