THE CURRENT RESTAURANT MENU
(plus fresh fish dishes daily)
 

Basket of home made breads with balsamic vinegar
and extra virgin olive oil or butter   1.95

Marinated Kalamata olives   2.75

Chef's soup of the day, home-made bread -
crisp garlic croûtons   4.75

King prawn Bhoona

with green peppers and lightly curried garlic butter   6.75

 

Chicken liver parfait

Redcurrant and quince sauce – kumquat and apricot

Chutney – melba toast   5.75

 

Sweet cured salmon

Courgette carpaccio– caraway-scented olive oil   6.50

 

(V) Fan of melon

Lime and ginger syrup – raspberry sorbet   5.50

 

Main Course
 

(V) Three cheese and red onion baked savoury cheesecake –
balsamic and rosemary dressing   14.00

 

(v) Creamy garlic mushrooms

glazed with cheese   13.00

 

Breast of local pheasant

medley of glazed shallots, mushrooms and smoked

bacon in Madeira jus   14.50

 

Roast calf's liver on sweet potato mash -
sage and Madeira sauce -
medley of broad beans and petits pois - bacon cracking    16.00

Char-grilled leg of local lamb 'Basturma style'
(marinated with pomegranate and fresh coriander) -
fresh rustic chips and grilled lemon    14.50

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

To accompany your Rib-eye steak:
Green peppercorn sauce 1.75
Stilton glaze 1.75

 

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