Sample Menus

Sample Lunch Menu

Ham hock & pork belly pressing, Three Choirs piccalilli, salad leaves - £7.50

Chunky clam, potato & pak choi chowder   - £7

Grilled flat cap mushroom, garlic butter, herb crumb - £7.50

Cotswold smoked salmon, sweet dill dressing, salad panache - £9.50

Duck liver parfait, onion marmalade toasted bloomer- £7.50

Goats cheese roulade, Aubergine salsa, balsamic dressing - £7.50

 Starter sharing boards or light main.

Potted crab, marinated king prawns, Cotswold smoked salmon- £17

Baked Camembert with Honey & Rosemary, Tomato Chutney, Hot Toast - £14

Three Choirs Anti pasti a selection of cured meats, Houmous, Olives, balsamic onions & Breadsticks - £16

Main Course

Pan fried lambs liver, crispy bacon, thyme jus - £14.50

21 day aged Hereford ribeye steak, creamed potato, green peppercorn sauce - £17.95

Seared salmon, button onion, creamed leeks & parmesan, parsley oil - £15.50

Springfield free range chicken breast, port & stilton glaze, crispy bacon -£16.75

Fillet of seabass, peashoot & watercress salad, red onion, green bean dressing, chive fondue                                                                                                                                                                                            -£16.50 Vegetable & chick pea tagine, lemon & herb cous cous - £14           

Pan fried Minute Steak, Crispy Fries & Mixed Salad - £13.50

Bitok of venison, buttered celeriac, onion marmalade, red wine reduction - £14

--------------------------------------------------------------------------------

Sample Dinner Menu

To Start

* Soup of the day - £ 5.95

* Pressing of slow cooked duck leg, pear puree, duck rillette - £8.50

* Pan fried scallops, carrot puree, black pudding - £10.50

* Crispy free range egg, broad beans, truffle mayonnaise - £7.50

* Ham hock fritter, celeriac, apples, English mustard - £8.50

* Cotswold’s smoked salmon, lemon, caper and olive oil dressing - £8.95

Starters for 2 to share or light main

* Whole oven baked camembert, tomato chutney & toasted bloomer - £12.00

* Charcuterie of chorizo, Parma ham, salami, houmus & mixed olives - £13.75

* Three Choirs seafood platter, fresh prawns, smoked salmon, smoked mackerel, rocket salad

Marie Rose sauce - £13.50

Main Course

* Prime pork fillet, creamed potato, spring greens, pork and apple sausage roll - £18.50

* Rump of lamb, confit potato, pea puree, vine tomato, lamb sauce - £19.50

* Roast monkfish, mussel chowder, pickled fennel, crisp chorizo - £21.50

* 21 day aged sirloin of beef, fries, horseradish butter, field mushroom, watercress salad - £ 19.50

* Hot smoked River Wye salmon, tomato gnocchi, basil pesto - £ 19.50

* Beetroot tart tatin, beet puree, cerney ash goat’s cheese cream - £ 18.50

All of our main courses come suitably garnished;

however additional side orders are available:

Mixed salad - £2.95 Mixed vegetables - £2.95

Buttered new potatoes - £2.95 Crispy fries - £2.95

Desserts

Chocolate moelleux, peanut butter ice-cream - £6.50

Iced strawberry parfait, jammy dodger - £6.50

Gloucestershire lardy cake, date puree, cinnamon ice cream - £6.50

Vanilla brulee, Herefordshire raspberries, shortbread - £6.50

Selection of British cheeses

celery, quince & Hazelnut bread – Choose 4 £8.50 All 6 £10.50

Double Gloucester (Local firm, mellow & buttery cheese from Charles Martell, Dymock

Hereford Hop (Local semi hard cows milk coated in hops from Charles Martell, Dymock)

Stinking Bishop (Local washed rind cheese from Charles Martell, Dymock)

Cerney Ash (Gloucestershire goat’s cheese rolled in ash)

Oxford Blue (full fat soft cheese with blue veining)

May hill Green (nettle coated rind, delicate & creamy from Charles Martell, Dymock)

------

Three Choirs noble harvest dessert wine £25.00 ½ bottle

------

Cafetiere coffee / tea and petit fours – £4.50

--------------------------------------------------------------------------------

Sample Sunday Lunch Menu

To Start

Chef’s Freshly Prepared Cream of Celeriac Soup with Fresh Chives

*

Pressed Ham Hock & Spring Onion Terrine with Homemade Piccalilli & Crisp Salad Leaves

*

Cinnamon Poached Pear & Creamy Brie salad topped with a Sparkling Wine Dressing

*

Tian of Fresh Prawns, Crayfish Tails & Avocado Mixed with a Pesto Mayonnaise & Crispy Deep Fried Rocket

*

Warm Fillet of Mackerel Glazed with Honey & Cracked Black Pepper served with a Lemon Crème Fraiche

Main Courses

Roast Rib of Herefordshire Beef with Yorkshire Puddings & Pan Gravy

*

Roast Leg of Lamb with Minted Mash Potatoes & Pan Gravy

*

Pan Fried Guinea Fowl Supreme served with Buttered Cabbage & Bacon with Red Wine Jus

*

Seared Fillet of Salmon on Creamed Potato & a Prawn & Mushroom Sauce

*

Warm Goats Cheese & Blushed Tomato Tart with a Fresh Herb Oil & Balsamic Reduction

Desserts

Refreshing Lemon Posset Topped with a Chantilly Cream

*

Fresh Raspberry & Blueberry Trifle with a Vanilla Custard & Whipped Cream
*

Warm Chocolate Brownie served with Chocolate Chip Ice-cream & a Chocolate Sauce

*

English Rhubarb & Almond Tart with a Vanilla Seeded Ice-cream

*

Sticky Toffee Pudding with Butterscotch Sauce & Clotted Cream

*

Selection of British and European Cheeses with Biscuits and Grapes
**********

£24.50incl. VAT @ 20% Cafetiere coffee £2.50

--------------------------------------------------------------------------------

Afternoon Tea

A selection of freshly prepared finger sandwiches of Smoked Salmon & crème fraiche,
Free range egg mayonnaise & honey baked ham & English mustard
*****
Warm fruit Scone with Devonshire Clotted Cream
and Strawberry preserve
*****
A slice of Chef's freshly baked
Chocolate brownie & tea cake
*****
A selection of traditional Teas, Herbal fruit Teas or cafetiere coffee
£14.95 per person

Afternoon tea is served Monday to Saturday 3.30 - 5.00 in the Leadon Room or on the Terrace in
good weather. Reservations are strongly advised, as space is limited.

--------------------------------------------------------------------------------