Monday 2nd – Friday 6th March
LUNCHTIME MENU
Freshly Made Soup of the Day
served with bread roll and butter
Welsh Rarebit Stuffed Portobello Mushrooms V
caramelised red onion marmalade, house salad (also available as a main with French fries)
Duck, Orange, Cointreau & Thyme Pâté GFP
Toasted roll, mixed leaves, red onion marmalade
Traditional Prawn Cocktail GFP
Marie Rose sauce, crusty granary bread & butter
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Crispy Lemon & Honey Fried Chicken GF
Marinated pieces of chicken breast fried in a light tempura batter with a sticky honey, lemon, soy & ginger sauce, finished with fresh chillies, spring onions, sesame seeds and served with French fries, sriracha slaw, house salad
Poached Loin of Cod GF
dill butter, garlic baby potatoes, fine green beans, balsamic
Home Baked Ham & Free Range Poached Eggs GF
hand-cut chips, minted peas
Mushroom Bourguignon Ve GF
Classic French dish with Chestnut mushrooms, shallots, carrots, celery in rich red wine & herb sauce, served with Dauphinoise & seasonal veg
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De-constructed Black Forest Gateau GFP
cherry brandy soaked cherries, chocolate sponge, whipped cream
The Vine’s Crumble of the Day
served with a jug of hot vanilla custard
Sticky Toffee Pudding
served with local salted caramel ice cream
Bennett’s Luxury Ice Creams & Sorbet GF
Local farm produced ice cream from Worcester, choose up to three flavours from the a la carte menu
2 Course : £20.95 / 3 Course : £25.95
FOOD ALLERGIES AND INTOLERANCES
please speak to our staff about the ingredients in your meal when making your order,
we operate an open kitchen with shared equipment and cannot guarantee that food served is free from cross contamination
(GF) Gluten Free – please be aware a gluten free environment cannot always be guaranteed and those who are particularly sensitive should ask for further assistance
(GFP) Gluten Free Possible – with the amendment of certain accompaniments – please specify. Gluten Free Bread is also available