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A La Carte Menu

Main Menu

Available for Lunch Tuesday to Sunday, and Dinner, Tuesday to Saturday.

(V) – vegetarian (GF) – Gluten free

We can offer other vegetarian dishes on request.

To start

Homemade bread (per person) with Netherend Farm (Lydney) butter     2.5

(V) Misto mixed olives     3.5

(V) Soup of the day     6.5                                                                                               

(V) North Cerney goats cheese panna cotta, pickled walnuts and port gel and rocket     8

Wiltshire ham hock terrine, balsamic pickled shallots, watercress and crispbreads     8.5

Gressingham duck and chicken rillette, pea custard, celeriac and black pudding crumbs     9

(GF) Pan seared red mullet, bean stew, fennel, carrot, crisp pancetta     9.5

(GF) Gin cured salmon, beetroot puree, horseradish cream and baby leaves     10

To follow

(V) Mille feuille of Jerusalem artichoke and wild mushroom     17

(V) Pumpkin risotto, crisp sage and ricotta     17.5

Torbay sole fillets, peas and mussels, caper brown butter and confit potatoes   20

Whole roasted partridge, savoy cabbage, bacon, chestnut puree, game chips, jus     22

(GF) Roasted cod fillet, spiced puy lentils, pak choi and roasted salsify, coriander oil     22

Whelford venison fillet, braised shoulder roll, parsnip puree, fondant potato, cavalo nero, red wine jus     22

(GF) Mowles farm (Nailsworth) 28 day aged Longhorn ribeye steak, red wine shallot and Stilton butter, flat mushrooms and hand cut chips     28

(V) Extra dishes, hand cut chips, mixed leaf salad, seasonal vegetables     3.5