Dinner
| Served | Sunday- Thursday | 7:00-9:30 |
| Friday & Saturday | 7:00-10:00 | |
| This is a sample of the menu and is subject to change | |
Starters |
|
| Pea & Ham Soup | 4.25 |
| Deep Fried Ham Hock, Vine Tomato, Chilli & Coriander Relish | 5.95 |
| Fresh Linguine Pasta, Smoked Salmon, Broad Beans, Basil Infused Cream | 6.45 |
| Butternut Squash & Sage Risotto, Toasted Pine Nuts | 5.95 |
| Beef Carpaccio, Cracked Black Pepper, Roquette, Parmesan Shavings | 5.95 |
| Fish Courses | |
Grilled Fillet of Sea Bass, Crab & Coriander Cake, Spinach, Braised Fennel, Saffron Sauce |
14.95 |
| Pave of Sea Reared Rainbow Trout, Crushed New Potatoes, Creamed Leeks, Mussel Chowder | 14.50 |
| Grilled Fillet of Halibut, Watercress & Lemon Brandade, Crispy Wontons, Watercress Veloute | 15.25 |
| Main Courses | |
Fillet of Herefordshire Beef, Fondant Potato, Red Wine Shallots, Jerusalem Artichoke Puree |
19.50 |
| Madgetts Farm Duck Breast, Bubble & Squeak, Thyme Buttered Sprouts, Honey Glazed Carrots | 15.95 |
| Loin of Herefordshire Venison, Pear & Rosemary Tart Tatin, Curly Kale, Salsify, Game Jus | 16.95 |
| Roast Breast of Pheasant, Creamed Cabbage & Bacon, Roast Parsnip & Chestnuts, Confit Potato, Game Jus | 13.50 |
| Fresh Parpadelle Pasta, Sauteed Wild Mushrooms, Shallots, Parmesan Shavings | 10.50 |
| Puddings | |
| Roast Pineapple with Star Anise Syrup, Ginger Bread Ice Cream | 5.25 |
| Dark Chocolate Fondant, Pistachio Ice Cream | 5.25 |
| Vanilla Creme Brulee | 5.25 |
| A Selection of Ice Creams & Sorbets | 5.25 |
| A Selection of Local Cheeses with Homemade Chutney | 5.25 |
