Monday 30th September – Friday 4th October
LUNCHTIME MENU
Freshly Made Soup of the Day
served with a mini tin loaf and butter
Duck, Orange, Cointreau & Thyme Pâté GFP
Toasted roll, mixed leaves, red onion marmalade
Traditional Prawn Cocktail GFP
Marie Rose sauce, crusty granary bread & butter
Creamy Sherry Mushrooms V GF
Chestnut mushrooms in a sherry, cream & garlic sauce with sliced toasted ciabatta & mixed leaves
(also available as a main with French fries)
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chilli & lime seasoning, buttered baby potatoes, fine green beans
Korean Fried Chicken GF
Crispy fried chicken coated in a sticky chilli & honey sauce topped with toasted sesame seeds,
served with French fries, Asian slaw & pickled cucumber
Hawaiian Ham GF
melted cheddar, pineapple, hand-cut chips, garden peas
Leek & Mushroom Gratin Ve
Sautéed leeks, mushrooms, garlic & herbs in a creamy vegan Béchamel sauce topped with breadcrumbs, gratin, with fries
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Blueberry & White Chocolate Bread & Butter Pudding
served with a jug of pouring double cream
The Vine’s Crumble of the Week
served with a jug of hot vanilla custard
Sticky Toffee Pudding
served with a jug of hot vanilla custard
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 : £18.95 / 3 Course : £22.95
(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