at the red lion freehouse

Classic Champagne cocktail -10


Risotto Arnold Bennett 9

Cep soup with garlic Chantilly, chives & croutons 7 ½

A plate of RL charcuterie with celeriac remoulade & toasted sourdough 12

Chestnut cappelletti with brussels, Sandridge Farm bacon & Parmesan 8 ½

Caramelised onion and cheddar tart with chicory & walnut salad 8


Stout braised daube of beef with sand carrots, swede, kale & bourguignon garnish 25

Crisp fillet of bream with scallop and crab raviolo, leeks & brown shrimp beurre blanc 26

Roast partridge with braised fregula, roasted cauliflower, raisins, almonds & Madeira sauce 25

Wild mushroom and Tipsy Billy pithivier with salsify, chanterelles, chestnuts, spinach & brown butter 20

Roast chateaubriand of Wiltshire beef with hand cut chips & sauce béarnaise 60

Braised red cabbage 4                 Hand cut chips 4 ½               Sprout flowers 4 ½


Crème brûlée 7 ½

Tropical ‘fruit salad’ with rum cake, macadamias, passion fruit, ginger & tropical sorbet 8 ½

Valrhona chocolate brownie with rosemary dukkah, caramelised clementine & orange ice cream 8 ½

Winchester, Tunworth, Cherwell & Blue Monday cheeses with RL chutney & biscuits 10

Grapefruit sorbet with toasted meringue, rose, pink grapefruit & cardamom biscuits 8

RL Café gourmand 9 ½

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......