at the red lion freehouse

Warm Cornish crab tart with dressed leaf salad 9

Sweetcorn soup with BBQ sweetcorn, broad beans, Barkham blue, croutons & paprika oil 7 ½ 

Ballantine of cured foie gras with pickled cherries, fennel salad, hazelnut praline & aged balsamic 12

              Baked chicken and shiitake terrine with sauce gribiche & toaste 8

Chicken liver pate with Madeira jelly & toasted brioche 8


RL “eggplant parmigiana” with Caesar salad 18

Roast Loch Duart salmon with crisp fishcake, tiger prawns, cucumber, dill & Champagne velouté 24

Roast brill Cornish brill with smoked pork jowl, fresh coco beans, Chisenbury kale, olive crumb & herb pistou 24

Herb roast guinea fowl breast with hand-rolled farfalle, gem lettuce, bacon & peas ‘a la francaise’ 23

Chateaubriand for 2 with hand cut chips & sauce béarnaise 65

IOW tomato salad 4       Sticcoli with brown butter & almond 4                    Hand cut chips 4 ½


English blueberry-almond crumb cake with crème fraiche ice cream 8

Lemon curd ice cream with dressed summer berries, frangipane & toasted meringue 8

 “German chocolate cake” with poached cherries, white chocolate ganache, coconut & cherry sorbet 9

Bath Soft, Broadoak and Harrogate Blue cheeses with RL chutney & biscuits 10       

The RL Café Gourmand 10 ½

Prix Fixe

Wednesday - Friday Lunch

Wednesday & Thursday Evening


2 courses for £20; 3 courses for £25


Paired wine £6 per glass or 3 for £15




IOW tomato salad with pickled shallots, fresh mozzarella & Chisenbury watercress

Sauvignon Blanc, Fryer’s Cove, Bamboes Bay, South Africa, ‘16

Chicken liver pate with Madeira jelly & toasted sourdough

Pinot Gris ‘The Edge’, Escarpment, Martinborough, New Zealand, ‘14


Crispy duck leg with bok choi, bean sprouts, daikon, chilli & masterstock

Vallefrio, Maule Valley, Pinot Noir, Chile ‘15

Roast Cornish hake with crushed new potatoes, Provencal tomato & gremolata

Picpoul de Pinet, Creyssels, Languedoc, France, ‘15


Black fig & almond tart with crème fraiche

Sanchez Romate Pedro Ximenez ‘Cardenal Cisneros’, Jerez, Spain NV

RL brownie sundae

Saliza Amaretto Veneziano

PLEASE DO NOT FEED STOWFORD.  A discretionary 12.5% service charge will be added to your bill.

The following food allergens are/may be used in kitchens of the Red Lion:

 Celery, Gluten,  Eggs, Fish, Lupin, Milk,  Molluscs,  Mustard,  Peanuts, Sesame seeds,  Shellfish, Soya,  Sulphites, Tree nuts. If you have an allergy to any of the above please make us aware and we will happily work with you to prepare something for you to enjoy!