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Evening Menu

    Served 6.00pm – 8:30pm, Tuesday to Saturday

    Closed Monday


    NIBBLES

    Smoked Almonds 2.00                Mixed Olives 2.50                       Baked Salted Nuts 1.75


    STARTERS

    Antipasti; Cured Meats, Olive and Sun Blushed Tomatoes, Focaccia, Bocconcini, Balsamic Onions 11

    Tomato Consommé, Dehydrated Black Olive, Vegan Feta, Salsa Verde and Basil Oil (Ve) 10

    Soup of the Day with Homemade Bread and Netherend Butter 8

    Severn and Wye Valley Smoked Salmon Tartare, Pickled Samphire, Lemon Crème Fraiche, Citrus & Poppy Seed Jelly, Homemade Dill Bread 10

    Baked Camembert with Confit Garlic and Rosemary, Fig Jam, and Forest Bakehouse Baguette 10/18

    Duck Pastrami with Date Puree, Pickled Vegetables 11

    Hand Dived Scallop, Raspberry, and Preserved Lemon 14


     MAIN DISHES

    Wild Seabass with Buttered Spinach, Clams, Poached Cod Cheeks and Crushed Potatoes 29

    Dill and Cucumber Cured Line Caught Mackerel, Monks beard, Samphire and Oyster Velouté 26

    Pea, Wye Valley Bobby Bean, Runner Bean and Spaghetti with Basil Sauce (Ve) 16

    Breast of Duck with Confit Leg Croquette, Peach, Lavender and Fennel Puree 26

    Confit Carrots with Creamed Puy Lentils, Cider Cream Mousse Wilted Summer Greens and Purees (V) 18

    Welsh Lamb Canon and Sweetbread with Creamed Potatoes, Beets, and Onion 29

    Fillet of Herefordshire Beef with Watercress and Nasturtium Puree, Potato Terrine, Celeriac and Ceps 37

    To Share 

    Chateaubriand with Triple Cooked Chips, Wye Valley Salad, Béarnaise Sauce 74

    Whole Grilled Lobster with Garlic Butter, Triple Cooked Chips and Green Salad 76


    TO SHARE

    Chateaubriand with Triple Cooked Chips, Wye Valley Salad, Béarnaise Sauce 74

    Whole Grilled Lobster with Garlic Butter, Triple Cooked Chips and Green Salad 76


    SIDES

    Seasonal Greens 4          Honey Glazed Carrots 4          Parmesan Chips 4


    DESSERTS

    Summer Berry Iced Parfait with Warm Berry Compote 9

    Black Forest Brulee, Morello Cherry Compote, Kirsch Chantilly and Chocolate Crumble 11

    Sticky Toffee Pudding with Toffee Sauce (Ve) 8

    Valhrona Triple Chocolate Brownie with Hot Chocolate Sauce and Honeycomb Ice Cream 10

    Apricot and Almond Cheesecake, Sorbet, Jelly and Pate de Fruit 9

    Rose Prosecco, Raspberry and Redcurrant Jelly with Raspberry Sorbet (Ve) 9

    Trio of Ice Creams and Sorbets 9

    Ice Creams; Madagascan Vanilla, Chocolate, Diabetic Vanilla, Walnut, Peanut Butter

    Sorbets; Raspberry, Damson, Passionfruit, Lemon

    Glewstone Court British Cheeseboard; Crackers, Pickled Walnuts, Chutney

    Three Cheeses 11   Five Cheeses 16   Additional Cheeses 3


    Coffee of Tea & Petit Fours 6


    Food allergies & intolerances: Please inform a member of staff about any allergies or intolerances before making your menu choice.