Starters / Mains
Soup (see daily specials)
treacle and ale bread 7.50
Seasonal fresh fruit plate,
with sorbet 7.00
Mature cheddar rarebit,
tomato chutney and garden herb salad 9.00 / 12.00
Wiltshire truffled coddled hen egg,
autumn wild mushrooms, Jerusalem artichokes, spinach, Yorkshire Pecorino 11.50 / 19.00
Butternut squash and sage ravioli,
buttered kale, cardamom glazed carrots, sage pesto 9.00 / 17.50
Leek and chive risotto,
Duke of Wellington blue cheese, pickled red onion 9.50 / 17.50
Pear, Yellison goats’ cheese and kale wellington,
honey roast beetroot, sage soubise and candied walnuts 21.50
Vegetable and tomato stew,
garden herb crust and curly kale colcannon 19.50
Side Orders
Mixed greens with garden rosemary butter 4.50
Spiced braised red cabbage 4.50
Curly kale colcannon 4.50
Mash/ Chunky chips / Skinny fries 4.50
Mixed salad 4.50
Sample Vegan Menu
Starters / Mains
Seared broccoli,
chilli, garlic and rapeseed oil 8.50
Seasonal fresh fruit plate,
with sorbet 7.00
Mixed seasonal salad,
grain mustard dressing 6.00 / 9.00
Warm salad of spiced poached pear, beetroot, kale, wild mushrooms,
candied walnuts 10.00 / 19.50
Baked field mushroom,
onion marmalade, watercress and pickled red onion salad 8.00 / 16.00
Vegetable, tomato, and garden sage stew,
sautéed kale with toasted hazelnuts 19.50
Desserts
Warm chocolate, pecan and pistachio brownie,
fresh berries 8.00
Seasonal fresh fruit plate
with sorbet 7.00