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3-Courses £25.00 2-Courses £19.00| Homemade Cream of Onion Soup with a Parsley Scone | |
| Jellied Wiltshire Ham Hock with Piccalilli | |
| Mille Feuille of Mascarpone, Confit Fennel, Caramelized Orange and Basil | |
| Salt Cod and Saffron Potato Terrine, Belguim Endive, Salad and Puy Lentil (£2.00 supplement) | |
| Air Dried Cumbrian Ham and Mozzarella with Cherry Vine Tomatoes and a Lemon Dressing (£4.00 supplement) | |
| Smoked Chicken, Pancetta, Fev Risotto and Pea Cress (£2.00 supplement) | |
| Home cured Gravalax, Horseradish Curd, Soda Bread, Shizo Cress (£2.00 supplement) | |
| Beetroot, Wild Rocket and Feta Cheese Salad with a Pesto Dressing | |
| Parma Ham with Sun Blushed Tomatoes, Wild Rocket and Shaved Parmesan (£2.00 supplement) |
| Pot Roast Golden Guinea Fowl, Parmesan Gnocchi, Roast Baby Globe Artichoke, Paris Brown Mushrooms, Bacon and Pan Juices (£11.00 supplement) | |
| Poached Pollock with Samphire, New Potatoes and Rouille in a Shellfish Nage (£8.00 supplement) | |
| Sautéed Herb Gnocchi, Baby Vegetables, Glazed Goats Cheese with a 12 Year aged Gauguin “Gran Reserva” Balsamic | |
| Braised Salt Beef with Spring Vegetables and Dumpling | |
| Pan Fried Salmon Pave, Crushed Potatoes, Braised Cos Lettuce, Peas and an Enriched Liquor | |
| ‘Deviled’ Wild Mushroom Ragout en Croute | |
| Cotswold Herb Sausage, Creamed Potato and Roast Onion Gravy | |
| Chicken Breast Cooked with Olives and Peppers in a Tomato Sauce |
| 8oz Lamb Leg Steak (£4.00 supplement) | |
| 8oz Wiltshire Pork Chop | |
| 8oz Sirloin Steak (£8.95 supplement) | |
| Portabella Mushrooms with a Stilton Crust | |
| All served with Home-cut Potato Wedges, Field Mushroom, Grilled Tomato, Watercress and Whole-grain Mustard Butter |
| Market Vegetables | £2.50 |
| Home Made Potato Wedges | £2.50 |
| Creamed Potato | £2.50 |
| Side Salad | £2.50 |
| Tomato and Red Onion Salad | £2.50 |
