APERITIVES
La Folie Sparkling Rose, Mirabeau, Provence
Coates & Seely Britagne Brut Reserve, Hampshire
Silent Pool Gin, Indian tonic, lavender sprig, orange twist
Grosvenor Collection Bloody Mary; vodka, spice mix, tomato juice, dash sherry, celery, lemon
GREAT FOR SHARING
Stone in Nocellara del Belice olives on ice (vg)
Large wood fired sourdough rolls, salted butter (v)
Mixed mushroom arancini, blue cheese mayonnaise (v)
TO START
Cream of cauliflower soup, tempura cauliflower fritters, curry oil (v)
Salad of roast root vegetables, pumpkin puree, spelt, charred onion, vegan pesto (vg)
Duck liver parfait ballotine, prunes, diced pear, toasted sourdough
Laverstoke Park mozzarella, smoked beetroot, beetroot crisps, pomegranate molasses, toasted buckwheat (v)
New Grosvenor Collection prawn cocktail, spicy bloody Mary sauce, avocado, cucumber, cos lettuce, lemoN
Tempura salt & pepper scallops, green mango, fresh chilli, ponzu & truffle dressing
Potted Severn & Wye smoked salmon, pickled cucumber, avocado, salmon roe, toast
SUNDAY ROASTS
All our roasts are served with maple roasted root vegetables, buttered sprout tops, Brussel sprouts, Yorkshire pudding & gravy
Slow roasted Hampshire trimmed pork belly, apple sauce, goose fat potatoes
Fulks butcher’s prime sirloin of beef, horseradish, goose fat potatoes
Puff pastry Wellington; spinach, roasted celeriac & mushroom duxelles, vegetarian gravy (v)
Roast Norfolk bronze turkey, goose fat potatoes, cranberry & gin jelly, turkey gravy
SEASONAL SIDES
Three Cheddar cauliflower cheese (v)
Brussels sprouts & bacon lardons
Watercress salad, vinaigrette (vg)
Braised red cabbage, chestnuts (v)
Maple roasted root vegetables (vg)
Pigs in blankets
Triple cooked Jenga fat chips (v)
Skin on fries (v)
Brie & cep dauphinoise (v)
Truffle & Parmesan fries (v)
GROSVENOR CLASSICS
Buttermilk chicken burger, brioche bun, avocado, gem lettuce, tomato, gherkins, sriracha mayonnaise, fries
Superfood salad; broccoli, roasted squash, edamame, red cabbage, quinoa, yoghurt & lemon dressing (v)
Grosvenor Collection fish & chips; 8oz haddock fillet, Hogsback T.E.A batter, crushed minted peas, homemade tartare sauce, lemon
Artichoke and parsley raviolono, cavolo Nero, candied beetroot, chilli, tomato emulsion (v)
Roast haunch of venison, Brie & cep dauphinoise, winter greens, bitter chocolate sauce
South Coast plaice on the bone, samphire, mussels, brown butter, capers, parsley, lemon
WOOD FIRED PIZZAS
Prince; tomato sauce, mozzarella, basil (v)
Duke Carbonara; bacon, onion, cheese sauce, confit egg, chopped parsley, parmesan, black pepper
Marquees; tomato sauce, mozzarella, chorizo, nduja, red chillies
Earl; tomato sauce, caramelised onion, goat’s cheese, roasted aubergine (v)
Viscount; mozzarella, parmesan, Oxford Blue, guanciale, figs, local honey
Baron; tomato sauce, grilled artichokes, roasted peppers, mozzarella, parmesan (v)
Knight; tomato sauce, mozzarella, Cumbrian airdried ham, wild mushrooms, truffle, parmesan
PUDDINGS
Luxury damson & blackberry trifle, custard, whipped Calvados cream
Sweet pastry Bakewell tart, almond frangipane, mascarpone
Sticky toffee pudding, hot toffee sauce, & your choice of vanilla ice cream or clotted cream
Baked apple & blackberry crumble, jug of vanilla custard
Grosvenor Collection white chocolate bomb; blood orange sorbet, popping candy, honeycomb, toffee & brandy pouring sauce
Artisan cheese, spiced pear chutney, oat biscuits
Blue Monday, Wookey Hole cheddar, Somerset Brie
Please inform us if you have any dietary or allergen requirements. An optional 12.5% service charge will be added to your bill
