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Cotswold Life - - CHEF Q&A -

To Start

Gin cured salmon: lemon gel, radish & dill oil – £8.50

Smoked duck breast: rhubarb, plum, savoury gra­nola – £8.50 Tex­tures of beet­root: whipped goats’ cheese, olive – £6

To Fol­low

Potato wrapped Glouces­ter­shire pork loin: her­itage car­rot, plum & cider re­duc­tion – £17.50

Chicken & leek ter­rine: Wal­dolf salad, raisin purée – £7.50

Fil­let of Here­ford­shire beef (served medium-rare): gar­lic & thyme mashed potato, shal­lots, prunes & ale jus – £24 Ten­der-stem broc­coli pan­cake: sea­sonal veg­eta­bles – £16

Desserts

Jelly and dough­nuts: rasp­berry rip­ple ice cream, sug­ared dough­nut & rasp­berry jelly – £6.50 De­con­structed crème brûlée: vanilla crème patis­serie, caramel shards, short­bread, straw­berry, rose­hip sor­bet – £7.50 Straw­ber­ries and choco­late: dark choco­late delice, straw­berry sor­bet, toasted brioche, gel and fresh straw­ber­ries – £7.50

Over Basin honey: honey & al­mond cake, whiskey ice-cream, honey caramel, al­mond tu­ile – £6.50

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