Two courses for £29.95

Three courses for £35.95

Starters

• Tomato, basil & roasted garlic soup served with fresh bread
• Chicken liver parfait, red onion marmalade and melba toast
• Ham hock terrine served with pickles and silver skin onions
• Goats cheese tomato & red onion tartlet with wild rocket salad
• Smoked salmon rose, horseradish crème, salad and brown toast
• Wild mushroom soup served with truffle oil and fresh bread
• Prawn and crayfish cocktail with Mary Rose sauce served on a bed of gem lettuce
• Oat smoked breast of Gressingham duck with a salad of sliced pear and Roquefort
• Twice baked soufflé of Minchin Hampton woeful Dane double Gloucester, leek and pak choi

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Main courses

• Newent free range chicken supreme with mushroom & paprika sauce, boulangere potatoes, sautéed savoy cabbage and pancetta.
• Pan fried fillet of sea bass, crushed new potatoes, roasted red peppers, French beans and a lemon, butter & herb sauce.
• Roast Gloucester old spot loin of pork with roast potatoes, gravy & apple sauce
• Locally sourced venison steak with potato rosti, honey parsnip puree and red wine jus ( £2)
• Homemade Mediterranean tart served with rocket and balsamic salad
• Veal cutlet served with gratin dauphinois potatoes and mushroom fricassee ( £2)
• Pan seared cod loin and Mediterranean vegetable ravioli served with sautéed pak choi
• Oven roasted stuffed aubergine with ratatouille and Moroccan style couscous.

All of main meals are served with fresh locally sourced seasonal vegetables.

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Dessert

• Vanilla & lemon cheesecake, berry compote
• Rich homemade banoffie pie
• Warm gooey chocolate brownie served with vanilla ice cream
• Sticky toffee pudding with double cream
• Crème pâtissière fresh fruit tart
• Hot Belgian chocolate and coffee fondant with chef ’s Tonka bean ice cream
• Fresh fruit salad with homemade fruit sorbet
• Selection of British & French artisan cheeses, organic miller’s damsel biscuits & quince ( £2)