Starters / Mains
Seasonal fresh fruit plate,
with sorbet 7.50
Samphire bhaji,
pickled red onion and cucumber salad, mint yoghurt 8.50
Mature cheddar rarebit,
tomato chutney 9.00 / 12.00
Yellison goat’s cheesecake,
beetroot macaron, pickled golden beets, candied walnuts and watercress 12.50 / 18.50
Butternut squash and sage ravioli,
cardamom carrots, buttered kale, parmesan 9.00 / 17.50
Baked field mushroom,
poached egg, onion marmalade, watercress and pickled onion salad 9.50 / 17.50
Braised onion with wild mushrooms and mature cheddar rarebit,
baby leek, hazelnuts and soubise sauce 19.50
Vegetable, tomato and sage stew,
garden herb crust, buttered kale 19.50
Side Orders
Mixed vegetables with garden herb butter 4.50
Cardamom glazed carrots 4.50
Mash / Chunky chips / Skinny fries 4.50
Mixed salad 4.50
Sample Vegan Menu
Starters / Mains
Seasonal fresh fruit plate
with sorbet 7.50
Seared baby leek and broccoli,
chilli, garlic and rapeseed oil 8.50 / 14.50
Mixed seasonal salad,
grain mustard dressing 6.00 / 9.00
Baked field mushroom,
onion marmalade, watercress and pickled onion salad 8.50 / 16.00
Vegetable, tomato and garden sage stew,
sauteed kale 19.50
Desserts
Warm chocolate, pecan and pistachio brownie,
fresh berries 8.00
Seasonal fresh fruit plate
with sorbet 7.50
Vegan vanilla ice cream,
fresh berries 7.50