Limited space left for dinner this weekend so please call us on 01453 832808 to secure your table. Saturday brunch served from 11 a.m. ……. if it stays this cold the roasted red pepper soup may prove popular.
Friday 7th and Saturday 8th November 2014
Three courses £29
Two courses £24.50
Spicy pumpkin soup
A simple plate of finely sliced Severn and Wye oak smoked salmon with lemon, scallions and capers
Venison sausage and mash, sautéed onions and rich red wine gravy
Pan fried Devon crab cake with sweet chilli dipping sauce
Twice baked double Gloucester soufflé on spinach cream (15 minutes please)
Steamed sea bass fillet with dark soy, sesame and ginger
Sea reared trout supreme with prawns, parsley and white wine cream
Aged local beef fillet, beetroot relish and Port jus £3.50 supplement – sorry!
Roast local pheasant breast on slow braised red cabbage, game sauce
Sautéed Cotswold pork escalopes with winter mushroom cream sauce
Baharat spiced aubergine and chick pea stew on red, white and wild rice
Dark chocolate and late season raspberry torte
A classic crème brulée with fine butter shortbread
Lemon tart with lemon sorbet
Four west country cheeses, Bath Olivers and Hilary’s fruit bread
Saturday brunch served from 11a.m.
Christmas party and New Years Eve bookings now being taken