Starters

• Pumpkin and cinnamon soup
• Lightly seared pigeon breast, crisp pancetta and beetroot purée
• Fowey Mussels in perry, cream and thyme served with fresh home-baked bread
• Rachel’ Goat’s cheese soufflé with minted pea velouté
• Home-made gnocchi with braised oxtail, kale and Brinkworth blue cheese

• Mains

Honey-glazed roasted pork fillet with butternut squash rosti and tart apple
and Ashton Press cider sauce

Wood-fire baked whole black bream with clams, leeks, crème fraiche
and roasted salsify

Grilled Willesley farm fillet of beef with slow cooked Nicola potatoes, onion,
pancetta, 3 virgins cheese and a cognac sauce

Pan-roasted guinea fowl breast and confit leg with braised red cabbage
and jerusalem artichoke purée

Sautéed Wild mushrooms and caramelised chicory on a semolina and blue brie cake with hazelnut butter (v)

Desserts

Chad’s honey and Bow-in-the-Cloud semifreddo with walnut crisps

Chocolate and damson brandy pots with chestnut madelines

Whole baked Hayles Farm cox apples on home-made pannatone
with chantilly cream

Selection of Westonbirt ice creams

Local cheese with pear chutney, Chad’s honey and home-made breads

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As all our fresh ingredients are sourced locally, we
may need to make changes to the above menu according to availability.

Dining in a 30 Mile Food Zone