at the red lion freehouse
Classic Champagne cocktail 10
Chicken liver pate with Madeira jelly & toasted brioche 8
Pea soup with braised baby gem, crackling & bacon nage 8 ½
Rabbit ‘burger’ with salad of spring vegetables, RL pancetta crudo & ranch dressing 9 ½
Fresh burrata with grilled peach, pea shoots, Marcona almonds & balsamic dressing 9
Risotto of Cornish crab with garden fennel 10
Citrus bulgar ‘tabouleh’ with Everleigh Farm asparagus, pink grapefruit, toasted seeds & labneh 18
Herb roasted guinea fowl breast with potato millefeuille, Everleigh asparagus, morel mushrooms & jus gras 25
Roast fillet of turbot with Provençal tomato, herb polenta, red peppers, preserved lemon & sauce vierge 26
Roast monkfish with Jersey Royals, baby artichokes, gordal olives, wild asparagus, fennel & ‘rouille’ 25
Roast rib of Wiltshire beef for 2 with hand cut chips & sauce béarnaise 65
Purple sprouting broccoli 4 IOW tomato salad 4 ½ Spring cabbage 4
Crème brûlée 7 ½
Cocoa pound cake with apricot, fennel, chocolate pudding & orange blossom ice cream 8
‘Strawberry salad’ with frangipane, candied almonds, white balsamic jelly & basil sorbet 8 ½
Golden Cross, Old Winchester, Tunworth, Barkham Blue cheeses with RL chutney & biscuits 10
The RL Café Gourmand 10 ½
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!
The Red Lion does a selection of bar snacks available pretty much all day - from olives and spicy nuts to British pickled eggs mmmm......