Sunday Lunch

Starters

Leek Chive and Potato Soup 5.95

Broad Bean & Mint Arancini, Pea Puree, Pesto Dressing 6.75

Carpaccio of Herefordshire Beef, Horseradish & Celeriac Remoulade 8.25

Citrus Cured Wye Salmon,  Pea Shoots, Lime & Caper Crème Fraiche 7.50

Pan-Fried Scallops, Pancetta Lardons, Roasted Sweet Peppers, Lemon & Pink Peppercorn Oil 8.50

Vegetarian

Gallette of Chestnut Pancakes, Spinach & Wild Mushrooms, Dressed Roquette, Parmesan Crisps 14.50

Trio of Tomato & Brie Tartlet, Basil Scented Leeks, Roasted Garlic Dressing 14.50

Fish

Feathers Fishcakes, Fries, Lemon & Chervil Mayonnaise 12.50

Sea Bass Fillet, Quinoa & Sugar Snap Tabbouleh, Lime & Coriander Dressing 17.95

John Dory  Fillets, Cockle Potato Cake, Pak Choi, Crab and Root Ginger Sauce 16.25

Locally Sourced Meats

Woodland Pork Fillet, Root Vegetable Hash, Black Pudding & Bacon Buttered Hispi Cabbage 16.95

Cotswold Venison Loin, Goose Fat Parmentier Potatoes,Roasted Beetroot, Buttered Greens 18.25

Roast Leg of Welsh Lamb, Rosemary & Garlic, Seasonal Vegetables, Roasting Juices 17.25

Roast Sirloin of Marches Beef, Yorkshire Pudding, Seasonal Vegetables, Roasting Juices 17.75