Sunday Menu

Please note this is the menu for Thursday 26th September to Wednesday 9th October 2024. Please see our social media channels for any menu changes.

In addition to the menu below, we have two roasts available on a Sunday – they are cooked throughout the day but when they are gone… they are gone!

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! The allergens version of a sample menu is HERE. We use the FSA numbering to highlight allergens. You can see these FSA numbering by clicking on the highlighted link. Please do ask the team if you have any questions.

SNACKS

Olives 4.5                        Serious Pig Salamis 3.5
Char-grilled Northchurch padrón peppers with sea salt (vg) 6
Rustic breads with slow-roast garlic, Chiltern rapeseed oil and balsamico (nvg) 6

STARTERS

Ashridge venison croquette with chard, red onion ketchup and poached baby gem 9.5
Wild mushroom, tarragon and barley risotto with truffled crème fraîche and crispy shallots (v) 8.5
Tempura soft shell crab with cucumber, fennel, radish and crispy rice noodles and siracha mayonnaise 10.75
Sourdough Welsh rarebit with Wookey Hole cheddar, grape relish and watercress (nv) 8.75
Salt ’n pepper crispy squid with chilli jam 9
Bubble and squeak with oak smoked bacon, free range poached egg and hollandaise sauce 9.5/16.5

MAIN COURSE

Red wine braised English ox cheek with bone marrow and parsley mash and roast carrot 22.5
Roast local squash with orzo, sage, rocket pesto and parmesan and pumpkin seed shortbread crumb (nv) 15.5 ….. add Grilled halloumi or chicken 6
Confit duck leg with beetroot blini, spiced organic plum sauce and crispy tenderstem broccoli 22
Whole baked Cornish plaice with seaweed butter, sea salt baked new potatoes and Swiss chard 21
Roast autumn roots and lentil cottage pie with pan-roast Brussel sprouts (vg) 15.75
Locally made free range pork sausages with mash, greens and onion gravy 16.75
Char-grilled 10oz English rib-eye steak, slow-roast garlic butter, hand-cut chips and watercress 33

SIDES

Buttered seasonal greens (v) 5
Courgette fries with honeyed yoghurt (v) 6.5
Cauliflower cheese with parsley crumb (nv) 6
Sea salted hand-cut chips (vg) 5
Skinny chips or mashed potatoes (v) 4.5
Invisible chips 4 (100% donation to Hospitality Action)

PUDDINGS

Tonka bean crème brûlée with ginger biscuits and local blackberry compôte 9
Chiltern Heritage Orchard apple and pear strudel with vanilla custard 8.75
Dark chocolate and miso tart with coconut sorbet 9.5
Carrot and cinnamon cake with cream cheese frosting and candied orange 8.75
Homemade ice cream with Lacey’s Guernsey cream (coffee, vanilla, rhubarb and ginger ripple) 7.5
Homemade sorbets (grapefruit, cherry, coconut) (vg) 6.75
Affogato espresso with vanilla ice cream 6
….. add Amaretto (n) 4.1
Dark Chocolate truffles 5
British cheese plate with homemade pumpernickel bread and beetroot and pear chutney (n) 10.75
(Mrs Temple’s Norfolk Binham Blue, Wookey Hole cave-aged cheddar, St. Ivo – handmade in Cambridgeshire)