Weekend menu – 28 & 29 April 2017

Another bank holiday weekend arrives. Saturday is filling up but at time of writing we have tables available for both evenings. Please call 01453 832808 to book.


Dinner                                     Friday 28th & Saturday 29thApril 2017

Three courses £29.50      Two courses £25


Red onion soup with double Gloucester croutons

New season English asparagus, Severn and Wye oak smoked salmon, shallots and capers                                                

Roast local venison loin fillet, pea shoot and red apple salad

Prawn and crayfish tail tian with spiced avocado and sweet chilli dressing

Mixed tomato and buffalo mozzarella salad, wild rocket, basil oil


Line caught Poole harbour wild sea bass simply cooked with samphire and lemon butter

 Poached Cornish monk fish tail, plum tomato and flat leaf parsley sauce

Aged local beef fillet, woodland mushroom and red wine sauce (£3.50 supplement – sorry)

Sautéed Cotswold pork escallops, buttered Evesham leeks and cider gravy

Asian spiced Barbary duck breast sliced over dark soy and ginger jus

Baked aubergine stuffed with sweet peppers, lentils and ricotta

Wild garlic buttered orzo with spring vegetables and herbs


Flourless triple chocolate brownie with white chocolate ice cream

Baked toffee banana cheesecake

Custard tart with locally grown rhubarb

Four West Country cheeses, Bath Olivers and Hilary’s fruit bread


Food allergens – if you require more information regarding the ingredients in our dishes please ask

Saturday brunch served from 11 till 3 




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