Served 5.30-10.00pm (10.30pm Saturday)
Roast Butternut Squash & Rosemary Soup w/ Crusty Bread
5
Puff Pastry Tart w/ Swiss Brown Mushrooms,
Bocconcini Mozzarella, Sundried Tomato, Spinach & Basil
6
Pan-Fried Fillet of Red Mullet w/ a Pickled Ginger & Lime Salad
& Wasabi Dressing
7.5
Spiced Mendip Venison Carpaccio w/ a Roast Beetroot &
Wild Rocket Salad & a Cranberry & Walnut Dressing
7.5
Pan-Seared Scallops on Medallions of Crispy Pork Belly
w/ a Caramel Chilli Sauce
8
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Cannelloni filled w/ Braised Leeks, Mushroom & Courgette w/ a Mediterranean Tomato Sauce & a Salad of Green Beans
tossed in Garlic Oil, Feta &Toasted Almonds
12
Braised Gloucestershire Old Spot Pork Cheek served w/ Fondant Potatoes,Beetroot Relish, Wilted Spinach & a Vanilla & Date Jus
13
Mixed Seafood Risotto of Hake, Salmon, Scallop Roe,
Mussels & Monkfish w/ a Saffron & Coriander Sauce
14
Rump of Keynsham Lamb on Creamy Mash w/ a
Mixed Vegetable & Olive Compote & a Rosemary Jus
15
Pan-Fried Fillet of Wild Sea Bass on a bed of Creamy Polenta w/
Squid, Tomato & Olives served w/ Crispy Prosciutto & Salsa Verde
16
Chargrilled Wiltshire Steak (28 day hung) w/ Yorkshire Pudding,
Buttered Broad Beans & a Bernaise Sauce
14oz T-Bone 22.50 / 9oz Rump 17.50
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Rich Dark Chocolate Mousse w/ a Cinnamon & Almond Tuile
6
Sweet Butternut Squash & Basil Tart served w/ Liquorice Ice Cream
6
Sticky Date & Fig Pudding w/ Honey Ice Cream
6
St. Valentine Dessert Trio:
Champagne Sorbet - Chocolate Torte infused w/ Chilli Oil
- Ginger Shortbread
6.5
Selection of Local Artisan Cheeses w/ Bath Oliver Biscuits
& Apple & Celery Chutney
Colston Bassett Blue / Gorwydd Caerphilly / St Eadburgha
6.5
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Additional Sides: Cauliflower Cheese • Roast Parsnips glazed
w/ Maple Syrup, Homemade Chunky Chips w/ Aioli • Butternut Squash Mash topped w/ Feta, Garlic & Herbs Buttered Roast New Potatoes
Red Cabbage braised in Port w/ Raisins & Apricots
3
Our Modern British Menu changes according to quality, availability & season. Ingredients are market fresh
and sourced directly from local producers.
We support organic produce.
A discretionary service charge of 10% will be added
for parties of six or more.
