First Course
Chef’s soup of the day £4.95
Pan Fried breast of wood pigeon, puy lentils and bacon lardons, cassis jus. £7.00
Pressed ham and liver terrine, piccalilli, sour dough bread. £6.00
Seared scallops, black pudding, poached egg, crispy pancetta. £8.50
Smoked salmon and crab salad, fennel remoulade. £7.00
Tucklemore goat’s cheese, beetroot and pear salad,
pine nuts, sherry vinaigrette. (V) £6.00
Main Course
Chef’s fresh fish dish of the day.
Honey glazed Gressingham duck breast, champ potato,
shallot and port jus. £14.00
Roast tenderloin of Cameron Naughton’s pork, prune stuffing, butter beans,
braised red cabbage, calvados cream sauce. £14.00
Pan fried eight ounce ribeye steak of Tim Johnson’s beef,
chipped potatoes, tomato chutney, watercress. £18.25
Herb crusted cannon of Wiltshire lamb,
sweet potato mash, Madeira jus. £18.00
Reblochon cheese melted “a la Tartiflette” on potato,
root vegetable and onion gratin, dressed leaves. (V) £12.50
All main courses are served with fresh seasonal vegetables or salad.
