Starters

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Oak Smoked Salmon, Avocado, Egg, Red Onion, Capers, Lemon Oil, Crostini (gfa)

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Asian Style Marinated Pork Belly Bites, Kimchi, Sesame Seeds, Spring Onion, Chilli (gf)

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Tandoori Chicken Thigh Skewers, Mint Yoghurt, Salad (gf)

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Parma Ham, Melon, Buffalo Mozzarella, Rocket, Honey Dressing (gf)

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Tempura Cauliflower, Asian Slaw, Sweet Chilli, Spring Onion (vg, gf)

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Main Courses

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Pan Fried Salmon, Clams, Chorizo, Onion, Orzo, Fine Beans, Salsa Verde 

Pea & Spinach Risotto, Crispy Courgettes, Parmesan Waffle, Herb Oil (vga, gf)

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Chart Farm Confit Duck Leg, Potato Dauphinoise, Tenderstem, Red Wine Jus (gf)

Chart Farm 10oz Ribeye Steak, Tomato & Red Onion Salad, Chunky Chips, Sauce Diane (9.00

Supp) (gf)

Roasts

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28 day aged Ribeye Of Beef (gfa)

Free Range Chicken Supreme, Pigs in Blankets (gfa)

Rolled Pork Belly, Apricot & Sage Stuffing (gfa)

Woodland Mushroom, Goats Cheese & Spinach Wellington (v)

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All Roasts served with Celeriac Puree, Braised Red Cabbage, Roasted Carrots, Green Vegetables, Roast

Potatoes, Yorkshire Pudding, Gravy

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Sides: Pigs In Blankets (gf), Stuffing (gf), Cauliflower Cheese (gf), Halloumi Fries (gf) 8.95

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Desserts

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Carpenters St Clements;  Orange Crème Brulee, Lemon Sorbet (v, gf)

Mascarpone, Lemon & Raspberry Pie (v)

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Sticky Toffee Pudding, Honeycomb Ice Cream (v)

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Lime & Elderflower Cheesecake (v)

Apple & Rhubarb Crumble, Custard (gf, vga)

British Cheeseboard, Chutney, Crackers, Celery, Figs (v, gfa)

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