Starters

Olives, extra virgin olive oil, balsamic reduction and homemade bread  

£4.50

Winter vegetable and red lentil soup with homemade bread (v)

£4.90

Chestnut, sage and parmesan stuffed Portobello mushroom with a cep sauce (v)  

£5.50

Home smoked Loch Duart salmon with celeriac and horseradish remoulade    

£6.50

Home-cured corned beef hash with a fried egg and wholegrain mustard and cider sauce  

£6.50

Main Courses  

Winter vegetable gratin with Winsley herb salad (v)

£11.50

Pan-fried Cornish hake fillet with chorizo, red wine and haricot bean stew, Winsley mustard greens and black olive tapenade   

£14.50

Roast free-range garlic chicken supreme with creamed Savoy cabbage and bacon and potato, leek and Montgomery cheddar croquette   

£14.50

Braised shoulder of Wiltshire downlands lamb with braised fennel and root

vegetable dauphinoise   

£14.90

Desserts

Dorset buttermilk pudding with poached Yorkshire rhubarb  and homemade ginger biscuit   

£5.50

Warm treacle tart with homemade vanilla ice cream   

£5.50

Iced white chocolate and honeycomb parfait, whipped Drambuie mascarpone, blood oranges and salted peanut brittle (n)   

£5.50

Selection of our own ice cream and sorbet with homemade shortbread  

£5.20

Selection of fine West Country cheeses with homemade fig relish and biscuits   

£6.90