Served Monday to Thursday, 12-3pm (28th November-24th December)

2 COURSES £17 • 3 COURSES £22

 

Starters

WARM VALLEY SMOKEHOUSE SMOKED CHICKEN, LEEK AND STILTON TART
with rocket salad and cranberry balsamic drizzle.

ROASTED ROOT VEGETABLE RYE BRUSCHETTA with cashew cheese and pickled red onion rings. vegan

LOCAL GIN-CURED SALMON
with Dorset pickled cucumber, horseradish ice cream and Grow Bristol micro salad. GF


Mains

Served with whole crispy baby potatoes and herby buttered seasonal vegetables

ROAST TURKEY BREAST
with bacon butter, chipolata, bread sauce, roast potatoes, braised red cabbage and gravy. (available GF)

TANDOORI-SPICED SOUTH COAST HAKE FILLET,
with cauliflower roasted in mustard seed and turmeric and clams in a curry leaf and lime butter. GF

SWEET POTATO, AUBERGINE AND GOATS’ CHEESE WELLINGTON
with wild mushroom velouté. V


Desserts

WARM S’MORE TART –
rich chocolate ganache with marshmallows, biscuit, kirsch-marinated cherries and coulis.

LEMONGRASS, COCONUT AND LIME LEAF RICE PUDDING
with stem ginger syrup and grated vegan chocolate. vegan/GF

WEST COUNTRY CHEESE PLATE
with crackers and chutney. V (available GF)


Christmas crackers included.