Starters
French Onion & Cognac Soup
parmesan crouton, bread roll & butter
Sauté Scallops (£3 supplement) GF
chorizo, samphire, balsamic syrup
Goat’s Cheese & Pear Salad V GF
candied pecans & sweet heart lettuce salad
Italian Mushrooms Ve GFP
with tomatoes, onions, garlic and basil served on crostini with balsamic glaze
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Mains
Beef Wellington (£6 supplement)
7oz fillet steak (served pink) brushed in mustard and topped with mushroom duxelles, wrapped in puff pastry, red wine & shallot jus, hand-cut chips, seasonal vegetables
Passion Fruit Salmon
Baked fillet of fresh salmon finished with passion fruit & orange sauce, wilted spinach & pine nuts, garlic crushed potatoes
Haunch of Venison (£3 supplement)
beer & bone marrow sauce, Dauphinoise, fine green beans
Breast of Chicken GF
stuffed with smoked cheese, sun-blushed tomatoes, wrapped in parma ham, finished with a maple & cream sauce, Dauphinoise, fine green beans
Mushroom Bourguignon Ve GF
A vegan take on the classic French stew from Burgandy – mushrooms, onions, carrots and herbs slow cooked in red wine and served with baby new potatoes and seasonal vegetables
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Desserts
Raspberry Panna Cotta
Amaretto biscuit
Dark Chocolate & Strawberry Torte
crème fraiche
Sticky Ginger Pudding
jug of hot vanilla custard
Bennetts Luxury Ice Cream And Sorbets GF
Local farm produced ice cream from Worcester and the Malverns, please ask for our selection
Wednesday 14thFebruary 6-9pm ~ £35 per head