TODAY’S MENU
at the red lion freehouse

Cornish crab risotto with salty fingers & garden fennel 10 ½ 

Chisenbury lovage soup with crispy snails, RL ricotta & croutons 8

Salad of thinly sliced roasted veal with fennel salad, capers, Parmesan & tonnato dressing 11

Carpaccio of North Atlantic scallops with pickled rhubarb, pistachio, endive & bay 12

Chicken liver pate with Madeira jelly & toasted brioche 8 ½ 

 

 

Risotto Primavera with English asparagus, foraged herbs & Parmesan 20

Roast halibut with Jersey Royals, mussels, English samphire, broad beans & beurre blanc 27

Herb roast guinea fowl breast with potato gnocchi, grilled lettuce, Burbage shiitakes & wild garlic velouté 24

Wiltshire lamb three ways with grains, grilled white and green asparagus, salsa verde & lamb sauce 28

Chateaubriandof Wiltshire beef for 2with hand cut chips & sauce béarnaise 65

Roasted Cauliflower 3 ½                             Hand-cut chips 4 ½                              English asparagus 6 ½  

 

              

Crème brûlée 8

Coconut sorbet with Valrhona chocolate, coconut macaroons, candied nibs & mint 9

Poached Wye Valley rhubarb with almond butter, Marconas, anise caramel  & rhubarb sorbet 8 ½

Rachel, Barkham blue, Waterloo and Montgomery Rustic cheeses with RL chutney & biscuits 11   

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

 

 

 

Bitter leaf salad with Wye Valley rhubarb, pistachio & balsamic

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

Tagliatelle of peas and broad beans with fresh ricotta & mint

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

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Roast Cornish hake with olive oil mash, Provençal tomato & gremolata 

Picpoul de Pinet, Creyssels, Languedoc, France, ‘16

Braised shoulder of Wiltshire lamb with lentils & salsa verde

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

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Valrhona chocolate crémeux with cocoa crumbs & sel gris 

Domaine Fontanel Maury, Roussillon, France’14                

 

Compressed pineapple with RL granola & passionfruit 

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!