March 2010
Sample Menu
Spiced Tomato Soup served w/ Bread
4.95
Chicken Liver Pate w/ Quince Jam &
Toasted Crusty Bread
5.50
Caramelised Red Onion & Goats Cheese Tart
5.50
Field Mushroom topped w/ Wilted Spinach
& Bath Blue Cheese
5.75
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Roast Vegetable & Goats Cheese Stack
9.95
Pork & Leek Sausages w/ Mash Potato & Onion Gravy
9.95
Homemade Beef Burger w/ Fries
(w/ Bath Blue or Keens Cheddar Cheese +0.75)
9.95
Fillet of Cod in Bellringer Beer Batter w/ Chunky Chips
& Tartare Sauce
9.95
Rib Eye Steak w/ Mash Potato, Broccoli, Green Beans
& a Peppercorn Sauce
15.95
Sunday Roast
Top Side of Roast Beef w/ Yorkshire Pudding
11.50
Roast Poussin
11.50
Roast Loin of Gloucestershire Old Spot Pork
11.50
All served with Roast Garlic & Herb New Potatoes,
Carrots, Onions, Parsnips & Gravy
Side Dishes £3.00
Cauliflower Cheese
Roast Parsnips w/ Maple Syrup Glaze
Homemade Chunky Chips w/ Aioli
Butternut Squash Mash topped w/ Feta
Herb & Garlic Buttered Roast New Potatoes
Red Cabbage braised in Port w/ Raisons & Apricots
