Bill of Fare

To Begin

Smoked Gressingham duck and Italian Bacon with a orange and endive salad .

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Roast butternut squash and coriander soup topped with toasted pine nuts.

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A classic Norwegian prawn cocktail on crisp iceberg lettuce with cucumber and tomato dressed with Marie rose sauce.

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Rustic pork and sage pate wrapped in streaky bacon and served with house piccalilli.

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Grav Lax of River dart salmon served with a sweet mustard and dill sauce.

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To Follow

Roast fore rib of Scottish six week matured beef served with Yorkshire pudding Maris piper roast potatoes and beef roast Jus.

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Classic seafood and shellfish pie cooked in a vermouth cream sauce and topped with cheesy mash potato.

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Roast Rump of Cotswold Lamb served on a Thyme mash with roasted root vegetables and lamb Jus.

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Braised wild rabbit, apricot and tarragon pie topped with Heathers short crust pastry.

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Roast Loin of Gloucester old spot pork served with crackling , Bramley apple and clove sauce, and roast jus.

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Wild forest mushroom and truffle risotto served with a rocket and garlic crouton salad.

To Finish

Hot sticky toffee pudding served with Vanilla ice-cream and toffee sauce.

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Orange tart served with Devon clotted cream and sweet orange caramel

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Passion fruit cheese cake served on a ginger biscuit base with mango sauce.

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A selection of regional farmhouse cheeses served with

red onion chutney and biscuits and fruit.

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70% sherry trifle with Winter berries and thick custard.

£25.50 per person for three courses.

Sovereign blend coffee and mints £2.50 per person