We are a fresh produce kitchen and our menu changes regularly with the season. The menu below is a sample of dishes we've served 

DINNER (Sample Menu)

Evening Starters

 

- Mulled cider braised osso buco | celeriac hash brown | oxford blue and sour apple. (NGC)
- Pan roasted duck | braised chicory | port | cherry and star anise. (NGC)
- Torched mackerel | rhubarb | beetroot and horseradish.
- Panko fried Tunworth (British camembert) black garlic | fig and pickled grapes.(V)
- Parsnip and pear cappuccino | pear | parmesan | truffle | with a warm parmesan scone. (V)
- Tempura banana blossom | pea | wasabi and coconut (VE)

Evening Mains

 

- Venison burger | oxford blue | blackberry chutney | chunky chips.
- Beer braised beef cheeks | pomme puree | hispi cabbage | carrot | apple and red cabbage marmalade.
- Pan roasted chicken breast | parsnip terrine | chestnut puree | fennel | medjool emulsion | parsnip crisps | chicken | sage and clementine jus. (NGC)
- Gin and tonic battered fish and chips | pea | mint and creme fraiche smash with juniper and lemon tartare.
- Mushroom and artichoke wellington | mulled wine jus | olive oil mash | wilted greens.(VE)

 

Desserts

 

- Sticky toffee | cinnamon and apple pudding with salted caramel and tonka bean ice cream.
- Pistachio and fig frangipane | rhubarb and creme anglaise.
- Black forest mess | (chocolate and cherry) (NGC)
- Baked rice pudding | macerated sloe gin berries. (VE | NGC)
- Choose your own 3 cheese board | peters yard | seasonal fruits.

NGC – Not Gluten Containing  |  V – Vegetarian  |  VE – Vegan

The Red Lion 

  • Facebook
  • Instagram