Starters

 

 

 

 

Mains

 

 

 

 

Desserts

 

 

 

 

Sides

 

 

 

 

Sunday

Potato and truffle soup with crème fraiche and chives 6.5

 

Treacle cured salmon with cucumber and horseradish 7.5

 

Ham hock terrine with piccalilli 7

 

Grilled Cornish mackerel with potato salad, Granny Smith apple and watercress 8.5

 

Barbequed Roscoff onions with onion puree and Lancashire bomb cheese 7

 

Hay smoked fillet of raw beef with violet mustard, artichoke and mushroom ketchup 8

Herefordshire feather blade with heritage carrots, shiitaki mushrooms and onions 18.5

 

Pork belly and cheek with savoy cabbage, celeriac, burnt apple and truffle 18

 

Gilt head bream with cauliflower, hazelnut, smoked cod roe and golden raisins 18

 

Estate red deer haunch and braised shoulder with savoy cabbage, parsley root and blueberries 21

 

Beer battered haddock with chips, crushed peas and tartare sauce  15

 

Millionaires shortbread with West Berkshire stout ice cream 7.5

 

Sticky toffee pudding with clotted cream ice cream 7.5

 

Kentish raspberries with meadowsweet ice cream and almond sponge 7.5

 

Apple and plum crumble with bay leaf ice cream 7.5

 

Walnut cake with roasted figs greengages and fig ice cream 7.5

 

Artisan British cheese board, oatcakes, chutney 8.5

Bix, Lincolnshire poacher, Loddon Blue

 

Tenderstem broccoli with toasted almond butter 4

 

Honey glazed carrots 4

 

Roasted new potatoes with thyme and garlic 4

 

Roast Black Angus beef with Yorkshire pudding and horseradish 19.5

 

Roast belly of pork and apple sauce 17.5

 

Roast Balmoral estate grouse with bread sauce 20

 

Roast rib of Herefordshire beef for two 65

 

 

Roasted Gilt head bream with cauliflower, hazelnut, smoked cod roe and golden raisins 18

 

Loddon battered haddock with hand cut chips, crushed peas and tartare sauce 15

 

 

Menu - Download latest here

Bar Menu

Barts crisps 1.2

 

House nuts 1

 

Scotch egg 4

 

Wild boar sausage roll 4.5

 

Hand cut chips and mayo 4

 

Smoked salmon & soda bread 6.5

 

Hand raised pork pie with mustard 5

Monday  : Closed           Tuesday - Saturday: Bar  12.00 - 22.30  Restaurant: 12.00 - 14.30 / 18.30 - 21.30

Sunday: Bar - 12.00 - 18.00 Restaurant - 12.00 - 15.30 Sunday Night: Closed

 

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A LA CARTE

TUESDAY - SATURDAY 12.00 - 3.00 / 6.30 - 9.30

SUNDAY - 12.00 16.00

 

BBQ - WEATHER PERMITTING

MONDAY - SUNDAY 12.00 - 20.00

 

 

 

 

BANK HOLLIDAYS

PUB OPENING HOURS - 12.00 - 22.00

BAR MENU - 12.00 - 16.00

A LA CARTE - 12.00 - 16.00

BBQ - 12.00 - 20.00

 

 

 

PUB OPENING HOURS

MONDAY - SATURDAY 12.00 - 23.00

SUNDAY 12.00 - 22.00

 

FOOD IS SERVED

BAR MENU

MONDAY - THURSDAY ALL DAY 12.00 - 21.30

FRIDAY - SATURDAY 12.00 - 17.00

SUNDAY - 12.00 - 4.00