House-made Granola Bowl

Seasonal fruit, honey, milk and North Aston Dairy yoghurt.

• vegetarian

Warm Mark's Bakery Viennoiserie

From the counter, jam and butter.

• vegetarian

Buttermilk Pancakes

With seasonal fruit and maple syrup.

• vegetarian

Today's Freshly Made Fruit Smoothie

• vegetarian

Parisian-style Croissant

Filled with bacon and Camembert.

Cotswold Cured Pork Belly Chop

Grilled sausage, field mushroom, roasted tomato, baked beans, poached Mayfield eggs, toasted Forge House Bakery sourdough.

Roast Halloumi with Avocado and Tomato

In a Mark's Bakery brioche bap, tomato relish and rocket. Add fried egg for £1.

• vegetarian

Grilled Cotswold's Bacon with Celeriac Remoulade

Fig relish in a Mark's Bakery brioche bap with dressed leaves. Add fried egg for £1.

Eggs Royale

Toasted English muffin with Smokin' Brothers salmon, poached Mayfield eggs, watercress and hollandaise.

Eggs Benedict

Toasted English muffin with crisp bacon, poached Mayfield eggs, rocket and hollandaise.

Smashed Avocado on Toast

On toasted sourdough croissant, guacamole, poached Mayfield eggs, rocket and parmesan. (vea available served on toasted sourdough.)

• vegetarian

Kale, Seeds and Grains Salad Bowl

With avocado and grilled halloumi. Add a poached egg for £1.

• vegetarian

Warm Forge House Bakery Sourdough Toast

With preserves and butter.

• vegetarian

Cotswold's Cured Bacon

Smokin' Brothers Smoked Salmon

Avocado

• vegan

Sue Brown's Sourdough from Forge House Bakery

With salted butter, in Heyford.

• vegetarian

Freshly Baked Garden Herb Focaccia

Root vegetable hummus.

• vegan

Smoked Almonds in Cotswold Gold Rapeseed Oil

• vegan

House Mixed Olives

• vegan

Pickled Beetroot

Jerusalem artichoke, hazelnut, horseradish. (ve)

• vegan

Monkfish Scampi

Crab and coley fishcake, mussel cream, pickled fennel, rouille.

Pig Cheeks

Swiss chard and beans, sauce ravigote.

Twice-baked Montgomery Cheddar Soufflé

Creamed leeks, winter leaves, walnut and apple.

• vegetarian

Parsnip Velouté

Garden herb focaccia croûtes, vadouvan. (ve, gfa)

• vegan

Local Venison

Cavolo nero, beetroot, blackberry, red wine salsify, jus.

Cider-cured Hampshire Trout

Crab bisque, celeriac, spinach, pommes Anna.

Pan-roasted Cauliflower

Confit potato, apple, chestnut.

• vegetarian

Confit Celeriac, Lentil Ragout

Winter mushroom, black garlic. (ve)

• vegan

Winter Broccoli Arancini

Squash, sage, roast onion, kale, romesco.

• vegetarian

Skin-on Fries

Aioli.

• vegetarian

Sautéed Organic Greens

• vegan

Winter Potatoes

Roast garlic and rosemary.

• vegan

Kale, Seeds and Grains Salad

• vegan

Organic Honey and Old Hooky Tart

North Aston Dairy milk, malted ice cream.

• vegetarian

Dark Chocolate Crémeux

Salted caramel, hazelnut. (ve)

• vegan

Sticky Toffee and Parsnip Pudding

Apple butterscotch, Jerusalem artichoke ice cream.

• vegetarian

Two Scoops of House-churned Ice Cream or Sorbet

• vegetarian

Sticky Toffee and Parsnip Pudding

Vanilla ice cream, salted caramel, chestnut, brandy snap tuile.

• vegetarian

Evesham Strawberry

Cream and prosecco jelly, strawberry sorbet, lime sugar tuile.

• vegetarian

Kitchen Garden Rhubarb Frangipane Tart

North Aston Dairy milk ice cream.

• vegetarian

North Aston Dairy Milk Ice Cream of the Day

Two scoops.

• vegetarian

Home-churned Seasonal Sorbet of the Day

Two scoops.

• vegan

Yurt Team Dessert Wine Pairing

A 75ml glass of the dessert wine of the month chosen by the Yurt team.