The Lion and Pheasant

Aperitif

• Passionfruit Champagne SparklerGBP 8.50

Starters

• Rabbit TortelliniGBP 8.00

  mushroom broth, pickled kohlrabi, braised butter beans + buttermilk

• Confit SalmonGBP 9.50

  beetroot + goats cheese ravioli, pickled heritage beetroots, goats cheese puree + dill flowers

• Plaice + Spinach TerrineGBP 8.00

  caper + shallot crumb, herb emulsion, duck egg mousse + lemon puree

• Confit Pork BellyGBP 9.00

  squid, shallot mousse, oyster mushrooms, onion cups + sea herbs

• Blue Cheese MousseGBP 7.50

  walnut crumb, poached pear + chicory

Mains

• Seared Sirloin + Glazed Shin of BeefGBP 22.00

  ricotta gnocchi, rainbow chard, parsley, bone marrow + brioche crumb, chanterelles

• Corn Fed Chicken BreastGBP 19.00

  pumpkin + potato terrine, chicken cream, squash puree, pumpkin seed crumb

• Slow Cooked CodGBP 18.00

  hay smoked pomme puree, pancetta, spinach, baby fennel + jus

• Pan Fried Stone BassGBP 19.00

  pomme dauphine, king oyster mushroom, baby leeks, pickled black radish + brown shrimp sauce

• Curried CauliflowerGBP 15.00

  roasted squash, pan fried halloumi, charred celery, golden raisin salsa + coconut tapioca

• Pork ChopGBP 17.00

  burnt apple puree, roast tomato, mushroom duxelle, rocket, parmesan + truffle salad, hand cut chips

• 8oz Ribeye SteakGBP 24.00

  herb salsa, roast tomato, mushroom duxelle, rocket, parmesan + truffle salad, hand cut chips

• Peppercorn Sauce Or Shropshire Blue SauceGBP 2.50

Sides

£4. Extra homemade bread £1.5 pp

• Mash Potato

• Rocket, Truffle Oil, Parmesan Salad

• Buttered Greens

• Roasted Carrots

• Hand Cut Chips + Maldon Sea Salt

• Cabbage, Bacon + Almonds

Dessert

• Lemon TartGBP 8.50

  pink peppercorn + dill iced parfait, italian meringue + blood orange

• L + P ChocolateGBP 9.50

  Salted caramel popcorn, hazelnut ice cream + honeycomb. This dessert is made to order; please allow 15-20 minutes

• Brioche + Date PuddingGBP 7.50

  glazed banana, date syrup, banana + crème fraiche ice cream

• Passion Fruit + White Chocolate OperaGBP 8.00

  mascarpone mousse, pistachio, passion fruit + hibiscus sorbet

• Homemade Ice Creams + SorbetsGBP 5.50

Cheese

• Chef's Selection of 5 British CheesesGBP 12.00

  oat crackers, chutney, compressed celery + tea soaked fig

Beverages

• After Dinner Coffee + TeaGBP 4.00

  served with toasted marshmallows + chocolate fudge

• Liqueur Coffee's

  • FromGBP 4.50

• Espresso MartiniGBP 7.00

Dessert + Fortified Wines

• Nivole Moscato D'asti, Michele Chiarlo

  • BtlGBP 16.50

• Passito Di Pantelleria, Carlo Pellegrino

  • BtlGBP 21.00

• Elysium Black Muscat, Quady Winery, California

  • 100mlGBP 5.90
  • BtlGBP 20.00

• Essensia Orange Muscat, Quady Winery, California

  • 100mlGBP 5.90
  • BtlGBP 20.00

• Castelnau de Suduiraut, Sauternes

  • BtlGBP 27.00

• St. Stephan's Crown, Tokaji Aszu Puttonyos 50cl

  • BtlGBP 36.50

• Recioto Soave La Broia, Roccolo Grassi

  • BtlGBP 40.50

• Pelee Island Vidal Icewine, Ontario

  • BtlGBP 78.00

• Barros Late Bottled Vintage Port

  • 50mlGBP 3.00
  • BtlGBP 40.00

• Sandeman 10 Yo Tawny

  • 50mlGBP 4.50
  • BtlGBP 48.00

• Sandeman 20 Yo Tawny

  • 50mlGBP 7.50
  • BtlGBP 85.00

Our Cheeses

• Wookey Hole Cheddar

  ford farm cave aged traditional cheddar is made to an authentic recipe at a farm in dorset, it's then wrapped in cloth and aged the caves at wookey hole which gives the cheese a unique flavour. the consistent temperature and humidity in the cave provides ideal year round maturation storage and gives a balanced, well rounded cheddar with a distinguishable earthy note. the art of maturing cheese in caves dates back as far as the 16th century. the cheeses are tasted regularly to ensure it retains its moisture and takes on the full flavour and earthy characteristics

• Auld Reekie

  cambus o'may cheese co., royal deeside, scotland gently smoked over shavings from whiskey barrels, this ode to edinburgh is a cheddar-like cheese with a sweet tang and delicate smoky flavour

• Blanche

  blanche has a mousse-like paste that is as white as snow. at two weeks old, there's a perfumed aroma of dark forest honey on the nose, which carries over in the final flavour - think honeysuckle, herbs and a peppery tingle. but the cheese intensifies as it matures with a gooey layer just beneath the rind. try it with a belgian-style wheat beer, such as camden ale's gentlemen's wit, which is shot through with notes of coriander and earl grey tea. the fragrant spice and gentle carbonation lifts the cheese to exciting new heights

• St Endellion Brie

  a luxurious brie made using cornish double cream to create a deliciously rich and full bodied creamy soft cheese

• Shropshire Blue Cropwell Bishop

  shropshire blue has no actual link with the county it was named after. it was first invented in 1970 by a cheesemaker in inverness, who adapted a stilton recipe by adding annatto to give it a sunset orange colour. stilton makers eventually adopted the cheese as their own. creamy, but without the same level of spice as stilton, the cheese has caramel hints and a nutty finish