Main Menu

Please note our menu changes regularly. This is the menu for Thursday 3rd to Wednesday 23rd September 2026. Please see our social media channels for any menu changes.

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! Please ask for help with any allergies. Please do ask the team if you have any questions.

SNACKS

Olives 5

Char-Grilled Local Padrón Peppers (vg, gf, df) 8

Rustic Breads, Slow-Roast Garlic, Chiltern Rapeseed Oil & Balsamico (n, vg, df) 8

 

STARTERS

Roast Parsnip Soup, Hot Honey, Parsnip Crisps, Rustic Bread (n, gfa, dfa, v, vga) 7.50

St Ives Smoked Mackerel Pate, Pickled Cucumber, Watercress, Wholemeal Toast (n, gfa) 10.25

Cauliflower & Gruyere Cheese Arancini, Radish, Rocket (v) 9.5

Confit Duck Leg, Chicory & Local Plum Salad, Toasted Hazelnuts (n, gfa, dfa) 11

Oxford Blue Welsh Rarebit, Roast Pear, Shallot & Watercress Salad (n, v) 9.75

Bubble & Squeak, Oak Smoked Bacon, Free Range Poached Egg, Hollandaise Sauce (gfa, dfa) 10.5/18.25

 

MAIN COURSE

Smoked Haddock & Salmon Fish Cake, Buttered Peas, Little Gem 21.50

Venison Cottage Pie, Celeriac Gratin, Seasonal Greens (gfa, dfa) 23

Kalamata Olive Tapenade & Spinach Pappardelle, Goat’s Cheese Mousse, Garlic & Parsley Crumb 19.75

Add Sardines 5

Aubergine & Chickpea Imam Bayildi, Tzatziki, Garlic Flat Bread, Picked Shallots (n, vga) 18 Add Crispy Halloumi (v) 5

Chilli Roast Nectarines, Sweet Potato, Cucumber, Red Onion & Quinoa Salad (vg, gfa, df) 18
Add Grilled Goats’ Cheese (v) 4 or Yoghurt Baked Shredded Lamb Shoulder 7

Locally Made Free Range Pork Sausages, Mash, Seasonal Greens, Onion Gravy (dfa) 18.75

Char-Grilled 10oz English Rib-Eye Steak, Slow-Roast Garlic Butter, Skinny Chips, Watercress (gf, dfa) 36.75

 

SIDES

Buttered Seasonal Vegetables (vg, gf, dfa) 7

Courgette Fries, Honeyed Yoghurt (v) 7

Classic Caesar Salad 7

Sea Salted Hand-Cut Chips (vg, gfa, df) 6

Skinny Chips or Mashed Potatoes (vg, gfa, dfa) 6

Invisible chips 4 (100% donation to Hospitality Action)

 

PUDDINGS

Sticky Toffee Pudding, Toffee Sauce, Coffee Ice Cream 10.50

Chocolate Mousse, Blackberries, Elderberry Syrup, Chocolate Crack (vg, gf, df) 10

Custard Panna Cotta, Poached Local Damsons, Ginger Crumb 9.75

Dark Chocolate Brownie, Chocolate Sauce, Vanilla Ice Cream (gf) 10.75

Homemade Ice Cream with Lacey’s Guernsey Cream (Chocolate, Vanilla, Apricot Ripple) (gf, dfa) 8.5

Homemade Sorbets (Lemon, Kiwi, Strawberry) (vg, gf, df) 7.5

Dark Chocolate Truffles 6

Affogato Espresso with Vanilla Ice Cream 6…..Add Amaretto (n, gf, dfa) 5.5

British Cheese Plate, Homemade Pumpernickel Bread, Alford Chutney (n) 14

(Bevistan Blue Sheep’s Cheese, Wookey Hole Cave-Aged Cheddar, St. Ivo – Handmade in Cambridgeshire)