Christmas Menu
Please note this is the menu from Thursday 28th November to Tuesday 24th December 2024. Please note from time to time some dishes might have to be amended due to the availability of fresh produce.
We know that not everyone has the same tastes and our team will help amend any dishes to ensure you have the meal that you would like! Our December allergens menu is HERE. We use the FSA numbering to highlight allergens. You can see how the FSA numbering relates to your allergens by clicking on the highlighted link. If you are unsure of anything listed please do ask the team when you are seated.
SNACKS
Olives 5
Serious Pig Salamis 4
Free range pigs-in-blankets with Great Gaddesden honey and mustard (v) 7
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nv) 6.5
STARTERS
Local pheasant and ham hock terrine with Alford piccalilli and char-grilled sourdough (n) 9.5
Slow-baked heritage beetroot with coconut labneh, toasted chilli seeds and local honey (vg) 8.75
Red mullet escabeche with brown bread rouille (n) 9.75
Ashridge venison croquettes with hedgerow chutney and watercress 10.75
Hodmedod’s English grain risotto with wild mushrooms, goats’ cheese mousse and crispy oyster mushrooms (v) 8.75
Home-cured sloe gin salmon gravadlax with new potato salad and caper dressing 9.75
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 10.25/17.5
MAIN COURSE
Butter roast free range Watergate Farm turkey with pig-in-blanket and all the trimmings (n) 23
Indian spiced cauliflower with apricot and coriander cous cous, wilted cauli greens and toasted almonds (nvg) 17.25
Add ….. Free range chicken tikka brochette 6
Pan-roast hake fillet with creamed polenta, local chard, carrots and parsley vinaigrette 23.5
Primitivo braised pasture-fed Native Beef cottage pie with roast shallots and sprout hash 20.5
Roast Potten End squash, spinach and lentil roulade with winter greens and chestnut cream (nv) 16.75
St. Ives smoked haddock fishcake with celeriac rémoulade, sprout tops and salsa verde 19.75
Locally made free range pork sausages with mash, greens and onion gravy 17.75
Char-grilled 10oz English rib-eye steak with slow-roast garlic butter, skinny chips and watercress 34.5
SIDES
Brussel sprout hash 5.5
Sea salted hand-cut chips (v) 5.5
Honey roast parsnips and carrots (v) 6
Courgette fries with honeyed yoghurt (v) 6.5
Skinny chips or mashed potatoes (v) 5
Invisible chips 4 (100% donation to Hospitality Action)
PUDDINGS
Sticky toffee pear cake with coconut sorbet (v) 9
Homemade Christmas pudding with brandy butter and Lacey’s cream (n) 9.5
Warm apple and sherried sultana crumble with vanilla custard 8.75
Dark chocolate delice with cranberry and orange compôte and crème fraîche 9.75
Homemade ice cream with Lacey’s Guernsey cream 7.75
Chocolate, vanilla, blackberry ripple
Homemade sorbets 7
Clementine, local rosehip, coconut
Affogato espresso with vanilla ice cream 6 …..add Amaretto (n) 4.1
Dark Chocolate truffles 5.5
British cheese plate with homemade pumpernickel bread and beetroot and pear chutney (n) 11.5
(Bevistan Blue sheep’s cheese, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)
