TODAY’S MENU
at the red lion freehouse

Risotto Arnold Bennett 10 ½

Warm Cornish crab tart with dressed fennel & gem salad 10 ½

Scallop and black pudding tortellono with swede purée, pickled pears & chicken jus 12

Jerusalem artichoke soup with Parmesan cream, Gordal olives & croutons 8 ½

Pressed hare and foie gras terrine with fines herbes salad & brioche 11 ½

 

Pan fried brill with celeriac purée, poached Cox’s apples, celery & bacon nage 25

Slow cooked pork belly with fondant potato, parsnips, prunes, pork cracker & roasting juices 25

Roast guinea fowl breast with fresh farfalle, savoy cabbage, shiitakes, baby onions & beurre blanc 26

Herb roasted abalone with cep purée, black truffle, braised fregula, crisp Parmesan & mozzarella cream 20

Roast rib of Wiltshire beef for 2 with hand cut chips & sauce béarnaise 70

Chateaubriand for 2 with hand cut chips & sauce béarnaise 65

Braised red cabbage 4 ½     Purple sprouting 4                     Hand-cut chips 4 ½

 

Crème brûlée 8

Caramelised garden apples with candied walnuts & sage ice cream 8 ½

Spiced pumpkin rice pudding with coffee syrup, hazelnuts & praline cream 8 ½

Valrhona chocolate layer cake with bacon caramel, crème fraiche & banana sorbet 9

Cotswold White, Pennard Ridge, Lyburn Gold & Bath Blue cheeses with RL chutney & biscuits 11     

The RL Café Gourmand 12

Prix Fixe

Wednesday - Friday Lunch

Wednesday & Thursday Evening

 

2 courses for £24; 3 courses for £28

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Paired wine 3 for £18

 

 

 

Venison liver parfait with red onion chutney & toast

 

Goedverwacht, Great Expectations, Shiraz, Robertson, South Africa, ‘15

 

Chicory and pear salad with Colston Basttet Stilton, toasted walnuts & mustard dressing

 

Les Quatre Tours, Coteaux d’Aix en Provence Rosé, Signature, France ‘15

 

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Roast Cornish pollock with herb spätzle, kale & sauce soubise

 

Mâcon-Burgy ‘Les 3 Terroirs’, Oliver Fichet, Burgundy, France, ‘16

Confit Creedy Carver duck leg with chickpea & chorizo cassoulet

 

Comtesse de Marion, Merlot, Pays d’Oc IGP, France,  ‘16

 

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Valrhona chocolate cremeux with cocoa crumbs & fleur de sel

 

Domaine Fontanel Maury, Roussillon, France’14

 

Bramley apple crumble with vanilla custard

 

Muscat de Beaumes de Venise, Domaine Pigeade, France, ‘10

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!