Weekend menu – Friday 23 and Saturday 24 March 2018

Why is it that people ring to book a table, ring again to change that booking then don’t bother to turn up or cancel on the day? Even though we cook to order there is an element of wastage as we have baked bread and prepared canapes tailored to their dietary needs and hopefully not turned other customers away in the belief that the table was sold. Looking ahead…. British summer time starts on Sunday. Tables available for dinner on Friday and Saturday at time of writing. Please call 01453 832808 to book.


Dinner                              Friday 23rd and Saturday 24th March 2018

Three courses £30      Two courses £25.50


Roasted red pepper and tomato soup

Crayfish and spiced avocado tian, lemon and dill dressing

Warm ham hock tart with red onion and cucumber pickle

Pan fried Devon crab cake, sweet chilli dipping sauce

Mixed mushroom millefeuille, chive cream sauce and truffle oil


Pan seared swordfish steak, fine ratatouille and olives

Poached Cornish gurnard fillet with mild curry cream sauce

Roast Barbary duck breast sliced over apple sauce and cider gravy

Sautéed Cotswold pork escallops, buttered leeks and grain mustard jus

Aged local beef fillet topped with garlic field mushroom and rich red wine reduction          (£3.50 supplement – sorry)

Baharat spiced aubergine and chick pea stew on red, white and wild rice


Lemon polenta cake with tangy lemon sorbet

Trio of chocolate – 70% dark mousse, triple choc brownie, white choc ice cream

A classic creme brulee with fine butter shortbread

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

Other vegetarian choices are available               Saturday brunch served from 11 till 3


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