Tuesday 3rd – Wednesday 4th November


Freshly Made Soup of the Day  V

served with a mini tin loaf and butter

Homemade Chicken Liver, Port & Cognac Pâté  GFP

With toasted mini tin loaf, mixed leaves & caramelised red onion marmalade

Traditional Prawn Cocktail  GFP

Marie Rose dressing, crusty granary bread & butter, mixed leaves

Creamy Garlic Mushrooms  V

Toasted brioche bun, mixed leaves (also available as a main served with French fries)


Fillet of Cod

Grilled in dill butter, garlic new potatoes, garden peas

Home Baked Ham & Free Range Eggs  GF

Prime-cut ham oven roasted in honey and grain mustard, served with hand-cut chips, minted peas and soft poached free range eggs

Mexican Beef & Pork Chilli Wraps 

Chilli beef and pork wrapped in iceberg lettuce served with cheesy jalapeno nachos and house salad

The Vine’s Moussaka

Lamb mince slow cooked in tomatoes and spices layered with aubergines, potatoes and served with a Greek salad

Stuffed Portobello Mushroom  V

Portobello mushroom stuffed with garlic & cream cheese and topped with breadcrumbs, served with mixed and French fries


Apple & Cinnamon Nut Crumble

Served with a jug of hot vanilla custard

Sticky Toffee Pudding

Served with a jug of hot vanilla custard

Dark Chocolate, Hazelnut & Cranberry Brownie

Served with local salted caramel ice cream

Bennett’s Luxury Ice Creams & Sorbet  GF

        Local farm produced ice cream from Worcester and the Malverns, choose up to three flavours from the a la carte menu

2 Course : £13.95 / 3 Course : £16.95