Three courses

23.95

S TA RT E R S

DESSERTS

Smoky roasted tomato and chive soup

with rustic bread and pumpkin seed butter (v)

Gingerbread crme brle

with flavours of cinnamon & ginger with
sultana & oatmeal cookies (v)

Roasted Portobello mushrooms

in white-wine velout topped with chestnut & cranberry
brioche crumb with toasted suprema bocata bread (v)
Severn & Wye smoked salmon
on rye bread with dill-marinated cucumber and sour cream
Ham hock, carrot and mustard terrine
with golden beetroot piccalilli and toasted
suprema bocata bread

MAIN COURSES
Roasted turkey breast
with Cumberland, chestnut & cranberry stuffing,
fluffy goose-fat-roasted potatoes, bacon-wrapped
apricot chipolata and bread sauce

Christmas pudding
filled with vine fruits & almonds soaked
in white rum with brandy sauce (v)
Belgian chocolate ganache torte
with vanilla pod ice cream and
chocolate sauce (v)
Glazed lemon tart
with cranberry cream and British
blackcurrant curd (v)
Individual Cheddar truckle
with a selection of Fudges nut & mixed
seed biscuits, grapes, celery and
rum-soaked baby figs (v)

Roasted salmon fillet

with wholegrain mustard & cider mashed potato, spinach,
samphire and mussels in tomato & white-wine velout
Slow-cooked smoky beef short rib
with horseradish bubble & squeak, onion petals and red-wine jus

All main courses above are served with sprouts in chestnut butter,
roasted butternut squash & red onions with spiced orange dressing

9oz 28-day-aged rib-eye steak

with twice-cooked chunky chips, crispy onions
and baby kale (+6pp)
Wagyu burger
with smoked Cheddar, crispy onions, relish,
sweet potato fries and aioli (+2pp)

All our food is prepared in a kitchen where nuts,

cereals containing gluten, and other allergens are present
and our menu descriptions do not include all ingredients.
Our fish may contain small bones. (v) = made with vegetarian
ingredients, however some of our preparation and cooking
methods could affect this. If you have a food allergy
or intolerance confirmation of allergen information will
be available from early November to allow you to confirm
your booking. The allergen information is, to the best of our
knowledge correct, however, it is subject to change between
the time of advance booking and time of dining. Please ask to
see the allergen guide at the time of your visit to check if there
have been any changes that may affect you.

P CP/X M16P1/FE M/3/26

Honey, fig and Dolcelatt mixed nut roast

with baby beetroots, tenderstem broccoli and walnut dressing (v)