Starters
Potted pork,
sticky apple and crackling salad, sage butter, spelt toast 9.50
Crispy cider braised rabbit rissole,
warm cockle and ham hock tartare sauce 12.00
White crab meat,
cobnut waldorf, sorrel, burnt apple puree, brown crab cracker 14.00
Wiltshire truffled coddled hen egg,
autumn wild mushrooms, Jerusalem artichokes, spinach, lovage cream V 11.00
Tartare of venison,
haggis scotch egg, pickled radish, damson, juniper and sloe gin jam 13.50
Mains
Slow cooked lamb shoulder,
green lentil dhal, cardamom carrot, mint yoghurt, samphire bhaji 23.50
Roast red legged partridge breasts,
leg meat, bacon and barley faggot, celeriac puree, black cabbage,
parkin crumb and redcurrant relish 24.50
30 day aged steak,
salt beef, pickled red onion and watercress salad, salt beef pasty, smoked hollandaise and chips
Fillet 32.50 or Salt Aged Rib Eye 28.50
Pear, Yellison goats cheese and kale wellington,
honey roast beetroot, sage soubise and candied walnuts V 19.50
‘James Whites’ pork sausages,
bubble and squeak, ‘Two Chefs’ ale, sage and onion gravy 13.50
SIDE ORDERS
Mixed greens with walnut butter 3.50
Spiced braised red cabbage 3.50
Mash/ Heritage new potatoes 3.50
Cardamom carrots 3.50
Chips 3.75
Mixed salad 4.00
Champ potato 3.75