Starters / Mains
A plate of mixed seasonal fruit
with sorbet 7.00
Samphire Bhaji,
pickled cucumber salad, mint yoghurt 8.00
Wiltshire truffled coddled hen egg,
autumn wild mushrooms, Jerusalem artichokes, spinach, lovage cream 11.00
Warm salad of sautéed sea salt and thyme Heritage potatoes,
poached hen egg, onion marmalade, parmesan crisp and grain mustard dressing 8.50 / 15.00
Butternut squash and sage ravioli,
black cabbage and cardamom carrots 9.00 / 17.50
Mature cheddar rarebit,
tomato chutney and herb salad 7.00 / 10.00
Leek and chive risotto
Yorkshire blue cheese, pickled red onion 9.00 / 17.50
Mains
Pear, Yellison goats cheese and kale wellington,
honey roast beetroot, sage soubise and candied walnuts 19.50
Vegetable and tomato stew,
herb crust and colcannon potato 17.50
'Lyonnais' omelette,
mature cheddar, scallion and chive salad 11.50
Side Orders
Spiced braised red cabbage 3.50
Mixed greens with walnut butter 3.50
Mash/ Heritage new potatoes 3.50
Cardamom carrots 3.50
Chips 3.75
Champ potato 3.75
Mixed salad 4.00