Marks Cotswolds Sourdough Bread

With butter & balsamic oil.

• vegetarian

Queen Gordal Pitted Olives

• vegan

Padrón Peppers with Maldon Sea Salt

• vegan

Asparagus & Vermicelli Spring Rolls

With teriyaki dip.

• vegan

Stuffed Portobello Mushroom

With cheddar & sun-dried tomatoes.

• vegetarian

Diced Chicken Thighs in Crispy Coating

With Korean spicy bulgogi sauce & kimchi.

Beetroot & Gin Cured Scottish Salmon Gravadlax

Horseradish cream, sourdough.

Sesame Prawn Toast

With Mark's sourdough and sweet chilli dip.

Crab & Prawn Cocktail

Brandy Marie rose sauce with sourdough.

Grilled King Prawns

With garlic & chilli oil and toasted sourdough.

Pan Seared Scottish Scallops

Creamy pea puree and parsnip crisps.

Aubergine & Courgette Provençale Style Gnocchi

• vegan

Truffle Oil Mac & Cheese

With mushrooms & spinach.

• vegetarian

Beetroot & Goats Cream Cheese Salad

Candied walnuts, orange, leaves & house dressing.

• vegetarian

Honey Roasted Duck & Rocket Salad

Pomegranate, spring onion & hoisin dressing.

Thai King Prawn Salad

Vermicelli noodles, coriander & fragrant Thai dressing.

Crab & Prawn Cocktail (Main Portion)

Brandy Marie rose sauce with sourdough.

Flatiron Steak (8oz)

House fries, rocket salad, peppercorn sauce. From the chuck, marbled with rich beef flavour, best served medium rare.

Sirloin Steak (8oz)

House fries, rocket salad, peppercorn sauce. Top sirloin, naturally less intense beef flavour, lean & minimal marbling.

Ribeye Steak (10oz)

House fries, rocket salad, peppercorn sauce. Well marbled, tender and juicy, from the rib section.

Welsh Lamb Cutlets

Mashed potato, green beans & merlot jus.

Salmon & Haddock Fish Pie

Topped with cheddar mash & seasonal vegetables. Chunks of salmon and haddock in creamy sauce, mixed with lobster bisque.

Sea Bass Fillet

House fries, house salad, lemon caper butter.

Flame Grilled Lobster Tail

House fries, house salad & garlic butter.

Crème Brûlée

• vegetarian

Chocolate Brownie

With vanilla ice cream.

• vegetarian

Sticky Toffee Pudding

With vanilla ice cream.

• vegetarian

Disaronno Affogato a la Cafe

Alcoholic.

• vegetarian

Free-range Gloucestershire Shoulder of Pork

Succulent cut with flavoursome fat throughout. Served with roasted potatoes, green beans, cauliflower cheese, Yorkshire pudding, Chantenay carrots & honey roasted parsnips.

Cotswolds 28-Day Aged Roast Striploin of Beef

Cooked rare. Top sirloin, cooked low & slow overnight. Served with all the trimmings.

Carrot, Mushroom & Spinach Wellington

With spiced marmalade. Fully cased vegetable wellington in puff pastry, can be made vegan.

• vegetarian

Flame Grilled Ribeye Steak (Sunday Roast)

Flavoursome steak, well marbled, tender and juicy. Served with all the trimmings.

Whole Rack of Lamb (for 2)

Served with Sunday roast trimmings. A prized cut from the lamb's rib section.

Côte de Boeuf 34oz (for 2)

Served with Sunday roast trimmings. Very marbled, cut from rib, cooked bone in then sliced.

Whole Dover Sole

Headless, bone in. New potatoes, green beans, lemon caper butter.