St. Valentine menu Wednesday 14 February


  • Herefordshire oxtail soup, crusty bread and butter
  • Mozzarella, mushroom and leek croquette, Hollandaise sauce, pesto
  • Smoked mackerel Scotch egg, served hot with horseradish cream
  • Pan-fried scallop with crispy pork belly and black pudding
  • Herefordshire fillet of beef Wellington, creamy horseradish mash, green beans, wilted spinach
  • Pan-fried breast of Springfield free range chicken with confit leg, Dauphinoise potato, fricasse of wild mushrooms, spinach and tarragon
  • Pistachio and thyme crusted local rump of lamb, braised lamb shank and poppy seed pie, fondant potato, red cabbage, pea puree, port jus
  • Fish pie. North Sea white fish, salmon and prawns in a creamy white wine and herb sauce topped with cheesy mash, sauteed green vegetables
  • Baked butternut squash stuffed with chestnut, sun-dried tomato and cranberry rice, wilted spinach
  • Baileys creme brulee, almond biscuit
  • Vanilla cheesecake, passionfruit and mango coulis
  • Chocolate brownie, chocolate sauce, salted caramel ice cream
  • Selection of local cheeses with biscuits and fruit chutney

Should you have any food allergies, please ask for our food allergen information sheets.