Starters

 

 

 

 

Mains

 

 

 

 

Desserts

 

 

 

 

Sides

 

 

 

 

Sunday

Beetroot cured salmon with fennel, capers and grapefruit 8.5

 

Chicken liver parfait with quince and toast

 

Barbequed Roscoff onions with onion puree and Lancashire bomb cheese 8

 

Estate Game terrine with pickled vegetables and Oxford sauce 8

Grilled Cornish mackerel with new potato salad and watercress 9

Braised Herefordshire ox cheek, parsnip, chestnuts and sprout tops 19

 

Partridge and duck liver wellington with braised red cabbage and mashed potato 21

Roast Berkshire chicken with charred leeks, black pudding and king oyster mushrooms 19.5

 

Roasted Cornish grey mullet with cauliflower, hazelnut, smoked cod roe and golden raisins 19.5

 

Haunch of estate fallow deer with glazed carrot, kale and hasselback potato 21

 

Baked plums with gingerbread, caramelised white chocolate and almond ice cream 7.5

 

Douglas fir set cream with honey toasted oats and blackberry sorbet 7.5

 

Dark chocolate mousse with peanuts and milk ice cream 7.5

 

Sticky toffee pudding with clotted cream ice cream 7.5

 

Artisan British cheese board, oatcakes, chutney 9.5

 

Tenderstem broccoli with toasted almond butter 4

 

Honey glazed carrots 4

 

Roasted new potatoes with thyme and garlic 4

 

Sunday Lunch

2 Courses £27.50

3 Courses £32.50

Roasts
Served with roast potatoes and seasonal vegetables

 

Roast Herefordshire beef with Yorkshire pudding and horseradish

 

Rolled loin of pork with crackling and apple sauce
 

Whole roast mallard for two with game sauce

(£10.00 Supplement)

 

Mains

Roasted Cornish grey mullet with cauliflower, hazelnut, smoked cod roe and golden raisins
 

Partridge and duck liver wellington with braised red cabbage and mashed potato


Roast Berkshire chicken with charred leeks, black pudding and mushroom puree

Menus

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

 

find us

 

book a table

 

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