THE CURRENT RESTAURANT MENU
(plus fresh fish dishes daily)

Basket of home made breads with balsamic vinegar and extra virgin olive oil or butter   1.75

Marinated Kalamata olives   2.50

Chef's soup of the day, homemade bread - crisp garlic croûtons   4.50

Terrine of local game - rocket & ruby chard salad - juniper, quince & thyme sauce   6.25

Sauté of king prawns (shell off) - in garlic and coriander butter,
finished with strips of ginger, peppers and spring onion   6.50

Pan fried chicken livers on a Blini pancake - Madeira jus - chive crème fraîche   6.25

Home-cured gravadlax of salmon with pickled samphire - caraway scented oil   6.75

(V) Char-grilled Belgian chicory and oven dried tomato salad - sage and honey dressing -
focaccia croûtons   5.75

Main Course
 

(V) Red onion and three cheese baked savoury cheese cake glazed pear and pecan nut salad -
balsamic and rosemary dressing   12.50

(V) Pithiviers of aubergine, tomatoes, spinach and toasted pine kernels in puff pastry -  
tomato and coriander sauce   12.50

Roast breast of free range Hillworth Farm chicken; haggis, black pudding and kumquat stuffing -
fondant potatoes - rich roast gravy   13.25

Braised brisket of Herefordshire beef and pan fried feather steak -
tarragon and red wine sauce - sweet potato crisps   16.00

Honey glazed confit of local pork shoulder, braised Savoy cabbage -
chilli and garlic balsamic reduction   14.00

Pan seared saddle of venison, timbale of aubergine, peppers, tomato and spinach -
Redcurrant and basil sauce   17.00

Char-grilled prime Herefordshire rib-eye steak, grilled mushrooms,
tomato and crispy onions   17.75

Additional items to accompany your Rib-eye steak:
Worcester cheese and stilton rarebit     1.50
Green peppercorn and wholegrain mustard sauce   1.50

Main courses are served with seasonal vegetables,
or mixed salad, and parsley potatoes or fries.