at the red lion freehouse

Classic Champagne cocktail - 10


Chisenbury nettle soup with snails, ‘lardons’, croutons & chives 9

RL classic warm Cornish crab tart with shaved fennel & dressed leaves 8 ½

Braised rabbit pappardelle with whole grain mustard, chervil, aged Parmesan & crisp bread crumbs 9

Carpaccio of octopus with orange purée, fennel salad, fresh peas & orange vinaigrette 9 ½

Chicken liver pate with Madeira jelly & toasted brioche 8 ½


Roasted veal loin with herb spatzle, almonds, Roscoff onions & Cornish Blue buttermilk emulsion 25

Pan fried pollock with tiger prawn & cashew nut dumpling, hispi cabbage, furikake, brown butter-ginger dashi 23

Duck egg and polenta raviolo with wild mushrooms, purple sprouting broccoli, Parmesan broth & black truffle 22

Roasted turbot with lightly smoked pork jowl, braised white beans, black olive crumb & wild garlic pistou 27

Roast chateaubriand of Wiltshire beef for 2 with hand cut chips & red wine sauce 60

Sand carrots 4            Buttered savoy 3 ½            Purple sprouting broccoli 4 ½


Crème brûlée 7 ½

Valrhona white chocolate panna cotta with dark chocolate pudding, rose & apricot sorbet 9

Somerset goat’s curd cheesecake with poached rhubarb, praline crunch & blood orange sorbet 8 ½

Pennard Red, Baby Montgomery, May Hill Green, Cornish Blue cheeses with RL chutney & biscuits 10

Mango and vanilla terrine with vanilla genoise, mango salad, basil granita & pine nut sablé 8 ½

The Café Gourmand 9 ½



2 courses for £20; 3 courses for £25


Paired wine £6 per glass or 3 for £15


Pig’s head cromesqui with sauce gribiche and fines herbes salad

Mâcon-Burgy ‘Les 3 Terroirs’, Oliver Fichet, Burgundy, France, ’14

Caesar salad with crisp bread, anchovy & aged Parmesan

Hofmann, Weisser Burgunder trocken, Germany,  ‘15



Risotto of wild mushrooms, fines herbs, leeks, brown butter & Parmesan

Domaine des Dieux, Chardonnay, Hemel-en-Aarde, South Africa ‘12           

Slow roast West Farm Berkshire pork belly with chickpea & wild garlic cassoulet

Vallefrio, Maule Valley, Pinot Noir , Chile ‘15

Roast Cornish pollock with crushed potatoes, chorizo, PSB & gremolata

Albariño, Aba de Trasumia, Rias Baixas, Spain, ‘14



Vanilla, rhubarb & ginger ‘trifle’ with toasted almonds

Banyuls, Domaine La tour Vieille, Reserva, France

Bramley apple crumble with Madagascan vanilla custard

Cousino Macul, Late Harvest Riesling, Maipo Valley, Chile, ’11 

The 'disclaimer'...

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......