Mid week menu – 20 to 22 November 2018

The Federation of Small Businesses is advising members to prepare for a worst case Brexit deal by doing risk assessments and creating a business continuity plan. We have taken note and doubled our order for risotto rice to 4 kg. this week as a first step to stockpiling imported goods. We have managed to sqeeze one more late table in for dinner on Christmas Eve but we are now 100% fully booked. Sorry.


Dinner                        Tuesday 20th to Thursday 22nd November 2018


Three courses £30     Two courses £25.50     Starter and pudding £15


Roast tomato soup, sour dough croutons

Smoked haddock and Evesham leek rarebit, pea shoot salad

Seared local venison fillet, mango, wild rocket and soy ginger dressing

Devon crab and prawn tian, spiced avocado, sweet chilli jam

Winter mushrooms sautéed in garlic and flat leaf parsley butter


South coast Gurnard fillet, baby leaf spinach, mild curry cream

Pan fried sea trout supreme on plum tomato sauce

Sautéed Cotswold pork escallops, black pudding, English apple and cider gravy

Roast pheasant breast, slow braised red cabbage, Port reduction

  Aged local beef fillet “au poivre” (£3.50 supplement, sorry)

Beetroot risotto topped with Cornish blue and toasted pine nuts

 Dark chocolate and hazelnut torte with clotted cream ice cream

Spiced pear cake, cinnamon whipped cream

A classic crème brulée 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 always available                     Saturday brunch served from 11 till 3

Bookings now being taken for the Christmas period and New Years Eve


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