Served 5.30-10.00pm (10.30pm Saturday)

Soup of the Day

5.25

Homemade Ravioli filled with Roast Pumpkin & Goats Cheese with a

Creamy Pesto Sauce

6.50

Pan-Fried Wood Pigeon with Cinnamon Polenta & a Winter Berry Compote

6.95

Salad of Salt & Black Pepper Squid with Watercress & Pickled Onion

served with a Ginger Syrup

7.25

Slow-Roast Confit of Gressingham Duck Leg with Spiced Fruit Couscous

& a Plum Coulis

7.25

Pan-Seared Scallops on Medallions of Crispy Pork Belly with a

Caramel Chilli Sauce

7.95

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Wild Mushroom Risotto with Flat Mushrooms & Rocket topped with Parmesan & a Balsamic Glaze & Truffle Oil

11.95

Wild Boar Sausages with Champ Potatoes & a Honey & Seeded Mustard Jus

12.95

Free-Range Breast of Chicken Casserole with Winter Vegetables

13.95

Fillets of Sea Bass with a Jerusalem Artichoke Roulade, Fennel Salad &

Pommegranate Molasses

14.50

Rump of Wiltshire Lamb with Mash Potato, Roast Pears, Wilted Spinach

& Rosemary Jus

14.95

Joe Baker Farm Sirloin Steak with Chunky Chips, Roast Cherry Tomatoes, Purple Sprouting Broccoli & Shiraz Syrup

17.50

Side Dishes

Home-Made Chunky Chips   2.75

Roast Garlic & Thyme New Potatoes   2.75

Cauliflower Cheese   3.00

Honey Roast Parsnips   3.00

English Green Beans with Feta Cheese,

Toasted Almonds & Garlic Oil   3.10

Dressed Leaf Salad with Sun-dried Tomatoes & Pinenuts   3.00

Braised Red Cabbage   3.00

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Homemade Desserts

Trio of Chocolate, Vanilla, & Strawberry Ice Cream

4.50

Passionfruit Crème Brûlée

5.50

Apple & Rhubarb Crumble with Custard

5.50

Baked White Chocolate Cheesecake with a Date & Walnut Compote

5.95

Sticky Date Pudding with Baileys Ice Cream

& a Butterscotch Sauce

5.95

Warm Chocolate Tart with Mascarpone Cheese

6.50

Set of Local Organic Cheese:

Wyfe of Bath

Bath Soft

Keens Cheddar

Bath Blue

served with Bath Olivers & Homemade Grape Chutney

6.95

Our Modern British Menu changes according to quality, availability & season. Ingredients are

market fresh and sourced directly from local producers.

We support organic produce.

A discretionary service charge of 10% will be added

for parties of six or more.