Winter Menu

To Start

Ox Cheek Ravioli  £7.50

Braised ox cheek ravioli, beef broth, smoked oil, Tunworth custard

Pigeon Breast  £7.50  GF

Pigeon breast, salt baked beetroot puree, pickled baby beetroot, sorrel, pigeon jus

Jerusalem Artichoke Risotto  £7.00 GF, V, VE on request

Artichoke risotto, nibbed Artichokes, Parmesan shavings

King Scallop  £8.00

Pan fried scallop, vichyssoise, pomme maxim, parsley oil

Moules Mariniere  £7.50  GF on request

Scottish rope grown mussels, Sourdough bread

Duck Tart  £7.50

Confit duck leg tart, glazed figs, pistachio, citrus jus

Mackerel and Butternut  £7.50  GF

Mackerel fillet, butternut squash puree, shiitake mushrooms, miso glaze, pumpkin seeds

Cured Trout  £7.50

Trout, pickled apple, apple puree, dill mayonnaise, sourdough and flax tuile, fennel

 To Follow

 Pork Fillet  £16.00  GF

Pork fillet, confit belly pork, celeriac fondant, celeriac puree, savoy cabbage, pork jus

Duck Breast  £16.00  GF

Duck breast, duck leg pomme anna, duck consommé, root vegetables

Pan Fried Chicken  £15.00  GF

Chicken breast, wild mushrooms, potato rösti, chicken thigh ragù, rainbow kale, chicken sauce

Pan Fried Turbot  £17.00  GF

Fried turbot, cep risotto, caramelised salsify, baby leeks

Cauliflower Steak  £14.00  V

Roast cauliflower, cauliflower puree, cheddar gnocchi, kale crisps

Mushroom Orzo  £14.00  V, VE on request

Orzo pasta, wild mushrooms, Parmesan

Glazed Gammon Rack  £15.00  GF

Gammon on the bone with pineapple relish, fried egg, watercress salad, chips

Rib Eye Steak  £19.00  GF on request

Pan fried 10oz Ribeye Steak, watercress salad, shallot rings, triple cooked chips, béarnaise sauce

Sides –

Fat cut chips – £2.75  Creamed Mash – £2.75

Roasted Root Vegetables – £2.75   Braised Red Cabbage – £2.75

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