STARTERS
French onion soup, toasted cheese croutons
Honey mustard ballotine ham hock, celeriac remoulade, toasted brioche, pickled apple jelly
Crispy calamari with garlic mayo and mixed leaf salad
Slow-roasted baby beetroot, endive, poached pear, blue cheese crumble, caramelised walnut salad with port reduction
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MAINS
Overnight slow-roasted topside beef, roast potatoes, roast carrot, spring green vegetables, Yorkshire pudding, finished with jus
Slow-roast leg of lamb, rosemary roast potatoes, honey-glazed roast carrot, spring green vegetables, Yorkshire pudding, finished with mint jus
Honey-roast gammon, roast potatoes, roast carrot, spring green vegetables, Yorkshire pudding, finished with apple cider jus
Pan-fried cod loin wrapped in Parma ham, sautéed new potatoes, tender stem broccoli, white wine sauce
Toasted gnocchi with roast tomato and red pepper sauce, spinach, black garlic, finished with rocket and Parmesan salad
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DESSERTS
Red Lion bread and butter pudding, finished with homemade custard
Sticky toffee pudding with vanilla ice cream
Vanilla cheesecake with Chantilly cream, finished with Somerset fruit compote
Selection of ice cream and sorbet
