PIZZA OR CALZONE

• Margherita, mozzarella, tomato, pesto (v)

  11.00
• Pepperoni

  11.00
• Goats cheese, red onion jam (v)

  11.00
• Sun blushed tomato, pepperoni, pesto

  11.00
• Stilton & apple chutney (v)

  11.00
• N'duja, mushroom, anchovies, pesto

  12.00
• Black olives, goats cheese, rocket, sun blushed tomato (v)

  12.00
• Hot'n'spicy, n'duja, jalapeños, red chilli jam

  12.00
• Parma ham, spinach, mozzarella & egg

  13.00
• Salami Milano, chorizo, pepperoni, rocket

  13.00
• Chorizo, chicken, pesto

  13.00
• Mushroom, truffle, parmesan (v)

  13.00
• Chicken, bacon, mushroom, sweetcorn

  13.00
• Fig, parma ham, stilton, red onion jam

  13.00
• Marks Mighty Meaty - chicken, bacon, pepperoni, n'duja, chorizo, salami, jalapeños,

  13.00

FOR THE TABLE

• Nathan's warm oven baked bread

  3.00
• Mixed olives (gf)

  4.00
• Hummus & pitta (gfo)

  4.00
• Garlic and cheese flatbread (gfo)

  6.00
• Parmesan and pesto flatbread (gfo)

  6.00
• Stilton & apple chutney flatbread (gfo)

  6.00
• Goats cheese & red onion jam flatbread (gfo)

  6.00
• Nathan's antipasto & grilled pitta board (gfo)

  10.00

SIDES

• Shoestring fries (gf)

  3.50
• Proper chips (gf)

  3.50
• Posh proper chips with truffle & parmesan (gf)

  5.00
• Dressed mixed leaf side salad (gf)

  5.00
• Mixed seasonal vegetables (gf)

  5.00

TO START

• Winter vegetable soup & Nathan's homemade bread (gfo/v)

  6.00
• Pan fried Scottish scallops, celeriac & truffle purée, granny smith apple crisps (gf)

  12.50
• Slow braised pigs cheek, gingered vegetables, sweet chilli jam, pork reduction (gf)

  10.00
• Home cured salmon, horseradish, toasted nuts & seeds, pickled fennel, citrus & watercress salad(gf)

  10.00
• Deep fried brie salad, mixed leaves, pine nuts & honey dressing (gf)

  9.00

CLASSICS

• Cotswold cider battered haddock and proper chips, tartar sauce, pea & mint puree, lemon (gf)

  16.00
• Beef & red wine pie, mash, gravy & seasonal veg

  18.00
• Windrush Meade steak of the day, proper chips, dressed salad, peppercorn sauce

  from 22.00

TO FOLLOW

• Duo of Guinea fowl, pot roasted breast & ballentine of the leg stuffed with wild mushrooms & tarragon, potato fondants, savoy cabbage & bacon, white wine reduction (gf)

  22.00
• Pan fried sea bass fillet, ratatouille, salmon & smoked paprika tortellini, pesto & pine nuts

  21.00
• Seared pigeon breast, potato & beetroot dauphinoise, broccoli puree, roast sprouts, caramelised hazelnuts & pears, red wine sauce (gf)

  20.00
• Cauliflower steak, wild mushroom & truffle fettuccine, creamed spinach sauce

  16.50
• 72-hour pork belly, potato & sage rosti, butternut squash purée, braised red cabbage, roast carrots, cider jus (gf)

  20.00
• Roast red pepper & spiced chickpea salad, pomegranate, hummus, toasted nuts & seeds (vegan/gf)

  16.00

TO FINISH

• Iced passionfruit parfait, chocolate crumble, blueberry coulis (gf)

  8.00
• Dark chocolate tart, raspberries, praline, clotted cream (gf)

  8.50
• Olivia's garden apple crumble, vanilla ice cream & tonka bean custard (gf)

  8.00
• Mulled wine poached figs, honeyed brioche, vanilla ice cream

  8.00
• Three artisan cheeses, apple chutney & oatcakes (gf)

  10.00