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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

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