New April/May menus...
Lunch Menu
Lunchtime offer Thursday, Friday and Saturday • Two courses £24 • Three courses £31
Lunch prices for individual courses: Starters £8.50 • Main courses £16.75 • Desserts £7.25
There is a steak supplement + £6, and a cheese supplement £2
GF menu available on request
- – Starters served with freshly baked bread & butter (v) / e.v. Olive oil (vegan)
- Crispy calamari (baby squid), garlic aioli
- Home smoked salmon, pickled cucumber & fresh dill
- Lemon houmous, roast fennel & olives, toasted ciabatta (Vegan)
- Griot – Haitian style bites of crispy pork – with spicy chimichurri
- Parsnip & red lentil soup, yoghurt, truffle & chive oil (v) (Vegan option available)
- Beer battered fish & chips, home-made mushy peas & Boatman tartare sauce
- Chicken saltimbocca – free range chicken breast grilled with crispy sage & pancetta, white wine & butter sauce, crushed new potatoes & seasonal greens
- Risotto of mushroom & spinach, toasted pecans, served with a side of greens & balsamic dressing (v) (Vegan option available)
- Slowly roasted & pressed belly of pork, cider jus, caramelized red onion mash & seasonal greens
- Today’s catch – grilled fresh fish fillet, with lilliput capers, tomato sauce provencal & olive tapenade, crushed new potatoes & greens
- Stewed pulses & root vegetables, topped with pastry, served with rich tomato sauce, greens & crushed new potatoes (Vegan)
- 8oz sirloin dry-aged steak, blue cheese butter or mustard & chive butter, served with grilled tomato, chips & salad
- Orange caramel panna cotta with Cointreau steeped orange & crumble
- Warm stem ginger pudding with clotted cream ice-cream & toffee sauce (v)
- Warm stem ginger pudding with plant based ice-cream (Vegan)
- Warm chocolate brownie, chocolate sauce & honeycomb ice-cream (v)
- Blackcurrant & lemon sorbets with toasted almonds & aniseed biscuit (Vegan)
- Chocolate & honeycomb ice-creams, berry-kirsch compote & buttery shortbread (v)
- Cheeses from Kelston – Wyfe of Bath, Bath Blue & Soft, quince paste & crackers (v)
Light Lunch (Weds and Thurs)
- Soup of white bean, carrot & roast peppers (Vegan)
- £7.50
- Chorizo braised in cider, toasted almonds, freshly baked bread & butter
- £7.50
- Home cured & smoked salmon, pickled cucumber & dill
- £9.00
- Lemon houmous, roast fennel & black olives, toast (Vegan)
- £7.50
- Cheeses from Kelston – Wyfe of Bath, Bath Blue & Soft, quince paste & crackers (v)
- £8.50
- Beer battered fish & chips, home-made mushy peas & Boatman tartare sauce
- £15.50
- Risotto of mushroom & butternut squash with rocket, balsamic dressing, served with salad & toasted walnuts (Vegan)
- £15.00
- Free-range chicken breast grilled, with a creamy lemon & n’duja sauce, chips & salad
- £15.50
- Bowl of chips (Vegan) with Boatman tartare sauce (v) / smoked paprika mayo (v) / ketchup (v)
- £5.00
- Side salad - leaves & house vinaigrette (Vegan)
- £4.50
- Sticky stem ginger pudding with clotted cream ice-cream & toffee sauce (v)
- £7.00
- Sticky stem ginger pudding with plant based ice-cream (Vegan)
- £7.00
- Warm chocolate brownie, chocolate sauce & honeycomb ice-cream (v)
- £7.00
- Sorbets with toasted almonds & aniseed biscuit (Vegan)
- £5.50
- Blackcurrants in clotted cream ice-cream, autumn fruit compote & buttery shortbread (v)
- £6.00
Evening Menu
Two courses £27.50 • Three courses £34.50
There is a steak supplement + £6, and a cheese supplement £2
GF menu available on request
- – Starters served with freshly baked bread & butter (v) / e.v. Olive oil (vegan)
- Crispy calamari (baby squid), garlic aioli
- Home smoked salmon, pickled cucumber & fresh dill
- Lemon houmous, roast fennel & olives, toasted ciabatta (Vegan)
- Griot – Haitian style bites of crispy pork – with spicy chimichurri
- Parsnip & red lentil soup, yoghurt, truffle & chive oil (v) (Vegan option available)
- Chicken saltimbocca – free range chicken breast grilled with crispy sage & pancetta, white wine & butter sauce, crushed new potatoes & seasonal greens
- Risotto of mushroom & spinach, toasted pecans, served with a side of greens & balsamic dressing (v) (Vegan option available)
- Slowly roasted & pressed belly of pork, cider jus, caramelized red onion mash & seasonal greens
- Today’s catch – grilled fresh fish fillet, with lilliput capers, tomato sauce provencal & olive tapenade, crushed new potatoes & greens
- Stewed pulses & root vegetables, topped with pastry, served with rich tomato sauce, greens & crushed new potatoes (Vegan)
- 8oz sirloin dry-aged steak, blue cheese butter or mustard & chive butter, served with grilled tomato, chips & salad
- Orange caramel panna cotta with Cointreau steeped orange & crumble
- Warm stem ginger pudding with clotted cream ice-cream & toffee sauce (v)
- Warm stem ginger pudding with plant based ice-cream (Vegan)
- Warm chocolate brownie, chocolate sauce & honeycomb ice-cream (v)
- Blackcurrant & lemon sorbets with toasted almonds & aniseed biscuit (Vegan)
- Chocolate & honeycomb ice-creams, berry-kirsch compote & buttery shortbread (v)
- Cheeses from Kelston – Wyfe of Bath, Bath Blue & Soft, quince paste & crackers (v)
Sunday Lunch Menu
2 Courses £27 • 3 courses £33.50 • Child’s 2 courses £14.75
GF menu available on request
- – Starters served with freshly baked bread & butter (v) / e.v. Olive oil (vegan)
- Crispy calamari (baby squid), garlic aioli
- Home smoked salmon, pickled cucumber & fresh dill
- Lemon houmous, roast fennel & olives, toasted ciabatta (Vegan)
- Griot – Haitian style bites of crispy pork – with spicy chimichurri
- Parsnip & red lentil soup, yoghurt, truffle & chive oil (v) (Vegan option available)
- Roast shoulder of lamb, mint sauce
- Roast topside of beef, horseradish sauce
- Roast loin/shoulder of pork, apple sauce
- Roast free-range chicken breast
- Lentils & beans in pastry (Vegan) served with vegetable gravy, roast potatoes, carrots, braised red cabbage & greens (Vegan) Or served with all the vegetarian Sunday vegetables, Yorkshire pudding & vegetable gravy (v)
The roast meats are served with rosemary-thyme roast potatoes (v), greens, carrots, braised red cabbage & broccoli/leeks in cheese sauce (v), Yorkshire puddings (v) & gravy
- Orange caramel panna cotta with Cointreau steeped orange & crumble
- Warm stem ginger pudding with clotted cream ice-cream & toffee sauce (v)
- Warm stem ginger pudding with plant based ice-cream (Vegan)
- Warm chocolate brownie, chocolate sauce & honeycomb ice-cream (v)
- Blackcurrant & lemon sorbets with toasted almonds & aniseed biscuit (Vegan)
- Chocolate & honeycomb ice-creams, berry-kirsch compote & buttery shortbread (v)
- Cheeses from Kelston – Wyfe of Bath, Bath Blue & Soft, quince paste & crackers (v)
Wines
- Chardonnay Reserve St Martin 2020, Pays d’Oc, France (Vegan)
- £24.00
- Recchia Pinot Grigio 2021, Veneto, Italy (Ve)
- £25.50
- Vila Nova Vinho Verde 2022, Portugal (Ve)
- £27.00
- Sileni Sauvignon Blanc, 2021 Marlborough, New Zealand
- £29.00
- Sancerre Daniel Chotard, 2020 Loire, France (Ve)
- £38.00
- Nero d’Avola, Torre Saracena, Sicily, Italy
- £24.00
- Roqueterre Carignan, Vieilles Vignes, Herault, France, 2021
- £27.00
- Monte Real Rioja Reserva, Spain (Ve)
- £31.00
- Domeniile Cuza Rara Neagra & Cab Sauv 2019 Moldova (Ve)
- £34.00
- Chateau Ksara Le Prieure, 2017, Lebanon (Ve)
- £38.00
- Domaine Barville, Chateauneuf-Du-Pape 2018, France (Ve)
- £53.00
- Prosecco Zonin de Veneto, Italy (Vegan) 200ml mini bottle
- £7.00
- Prosecco Bio (organic) DOC, Italy (Vegan)
- £26.50
- Istenic Barbara Sec Sparkling NV, Slovenia (Ve)
- £32.00
- Gremillet Selection Brut Champagne NV, France
- £48.00
- Kardos Tokaji Tundermese ‘Fairytale’ 2018, Hungary (Ve)
- £7.50
- Cuvee Jean-Paul Rosé 2020, Pays des Cotes de Gascogne, France (Vegan)
- £25.50
- Bardolino Chiaretto Rosato, Poderi del Roccola, Italy (Ve)
- £27.00
Please let us know if you have an allergy or food intolerance & we’ll check the ingredients in your meal
Our meat is supplied by the excellent Terry & Son Butchers on London Street. Our vegetables & salad are non-sprayed, & locally grown (where possible) by Ger Rich, next to Solsbury Hill. Service is discretionary but for groups of 10 or more we ask for a 10% optional service charge, gratuities go to the team who serve you – thank you.