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Sample Supper Menu (from 26th January 2013)

 

Starters

Caramelised White Onion Soup, White Truffle Oil & Toby Collets Farmhouse Bread £6

Paddock Farm Ham Hock Terrine, Home-Made Piccalilli, Watercress & Toasted Brioche £6

Smoked Salmon Terrine, Caper & Shallot Purée & Poached Quails Eggs £7

Waterloo Cheese Salad with Honey Roast Figs, Toasted Hazelnuts Nuts & Balsamic Dressed Leaves £6

Roasted Local Pigeon Breast, Chorizo Purée, Toasted Walnuts, Chanterelles & Cocoa Jus £7

Dressed Brixham Crab Salad with Celeriac, Pickled Apple & Melba Toast £7

Kelmscott Charcuterie, Celeriac Remoulade, Pickled Cornichons & Sour-Dough Toast £7

 

Mains

Home-Made Gnocchi with Butternut Squash , Truffle, Chanterelles, Chives & Telleggio £12

Real Ale Battered Haddock, Crème Fraiche Tatare, Minted Peas & Fat Chips £14

Pan Roasted Cod Fillet, Crushed Ratté Potatoes with Spinach, Trompettes & Chive Butter £14

30 Day Aged Rare-Breed Rib-Eye, Oxford Blue Butter, Fat Chips, Watercress & Radish Salad (+£6DBB) £21

Paddock Farm Pork Chop with Bean & Kelmscott Farm Chorizo Casserole, Salsa Verde £15

English Cobb Chicken & Bacon Pie with Fat Chips, January King Cabbage & Chantonnay Carrots £14

Chump of Cotswolds Lamb, Pickled Red Cabbage, Jerusalem Artichoke Purée, Sauté Potatoes & Jus £14

Line-Caught Brill Fillet with Parsnip Purée, Purple Sprotuing Broccoli , Buerre Noissette & Chips £16

 

Sides

Dressed Garden Leaves £3 Buttered January King Cabbage £4 Seasonal Veg £4

Fat/Skinny Chips    £4