Please note this a sample menu only to illustrate our weekly changing lunch menu, please call 01295 722 067 and we can run through the current dishes.

to start

celery soup, poached egg 6
braised pigs cheeks, celeriac puree, crackling 6.5
pan fried pigeon breast, candied beetroot, thyme jus 6
twice baked roquefort soufflé, wilted spinach, chardonnay sauce 6
salt & pepper squid, chilli, mange tout, homemade chilli sauce 6.5
ham hock & green peppercorn croquettes, mustard béchamel 6
vodka & lime cured salmon. mustard & dill aioli, cress 6.5

to follow

beer battered fish fillet, triple cooked chips, minted pea puree, charred lemon 13.5
duo of duck, pan seared breast, spiced leg bon bon, braised red cabbage, cherries 16
10oz ribeye steak, triple cooked chips, confit tomato, roast mushroom, watercress, salsa verdi 19.5
chicken supreme, white bean & smoked bacon cassoulet, tarragon gnocchi 14
wild mushroom crumble, polenta chips, lambs lettuce salad 13
pan fried sea bream, turned courgettes, braised leeks, broad bean pesto 15
the red lion burger, poppy seeded bun with triple cooked chips, pickle & 3 cabbage slaw 13

to finish

deep filled custard tart, mulled raisins 6
sticky toffee pudding, toffee sauce, vanilla bean ice cream 6
apricot & peach crumble, crème anglaise 6
cherry parfait, cherry & chilli compote, tuile 6
local cheese & crackers, grape chutney (per cheese) 3
selection of ice creams & sorbets. (per scoop) 2

Sunday Lunch

details to follow.

bubble & fizz

il baco da seta prosecco extra dry | 5 | 22
italy/veneto | nv | glera/varietal | 11% | made from grapes of the glera variety grown in the hills of the prosecco region; the finished wine has a little more richness (residual sugar) to it than a brut and is classified extra dry.

montaudon brut nv  | 7.5 | 35
france/champagne | nv | pinot noir/pinot meunier | 12%

montaudon réserve première brut | 40
france/champagne | nv | pinot noir/chardonnay | 12%

white wine

decent

between thorns chardonnay | 5 | 18
australia/south australia | 2015/2016 | chardonnay | 13% | a crisp, fruity chardonnay with tropical aromas, followed by flavours of juicy nectarines and peaches with a hint of vanilla.

antonio rubini pinot grigio delle venezie | 5 | 18
italy/veneto | 2014/2015 | pinot grigio/pinot gris | 12% | the pinot grigio grapes used to make this wine were grown in the pavia region, not far from milan. shows apple and pear with hints of white peach and elderflower.

tekena sauvignon blanc | 20
chile/itata valley | 2015/2016 | sauvignon blanc | 12.5% | a refreshing sauvignon blanc with citrus and tropical fruit flavours and a crisp finish.

great

alandra branco alentejo | 22
portugal/alentejo | 2014/2015 | antão vaz/perrum | 12.5% | a blend of antão vaz, perrum and arinto grape varieties grown in the alentejo region of southern portugal on a mixture of granitic and schistose as well as clay and loam soils. cool-fermented and unoaked, the wine shows aromatic notes of white peach and orange peel.

vouvray, domaine du vieux vauvert | 6 | 24
france/loire valley | 2014/2015 | chenin blanc | 12% | medium-dry with a lively fresh finish, shows ripe apple, quince, lime and citrus blossom notes. made from chenin blanc grapes grown in the estates own vineyards around the village of vouvray, to the east of the city of tours; blended under the guidance of angela muir mw.

te awa left field sauvignon blanc | 6 | 24
new zealand/nelson | 2014/2015 | sauvignon blanc | 12% | a blend of 91% sauvignon blanc from nelson and 9% from waipara further south on the south island. fermentation took place at about 15°c in stainless steel tanks and a little residual sugar was retained to add a touch of richness. strongly aromatic with a crisp vibrancy to the finish; it shows aromas of passion fruit, nectarine and lemongrass alongside other green herbs.

top notch

tenuta del porconero fiano, paestum | 6.45 | 26
italy/campania | 2013/2014 | fiano | 13% | organically-grown fiano grapes are hand-harvested from the cannito vineyard which is situated on slopes facing almost directly south, looking out over the gulf of salerno. the grapes are de-stemmed and soft pressed prior to being chilled to about 4°c for a short criomaceration to gain aromatics from the skins; the wine is aged on its lees until the following summer. shows a floral nose with green apple and pear; jasmine and broom on the palate alongside citrus and savoury notes.

riesling alsace, portrait range, domaine zinck | 26
france/alsace | 2014/2015 | riesling | 12.5% | this riesling shines with high-flying lemony notes accompanied by verbena, white flowers and a mineral note. the attack is lively and refreshing, light-bodied, and dry; the finish offers notes of lemon peel and menthol.

rolland & galarreta rueda | 28
spain/castilla y leon | 2010/2011 | verdejo | 13.5% | the verdejo grapes used to produce this wine come from alluvial terraces at an altitude of 700 metres above sea level, around the village of la seca, in the heart of what is widely considered as the premium area in the appellation of rueda. after a very cool fermentation, the wine is kept in contact with the fine lees to provide a rich well-rounded mouth-feel. the nose shows fresh, aromatic tropical fruit followed by melon, mineral and floral aromas.

meiomi chardonnay, monterey-sonoma-santa barbara | 35
usa/california | 2014 | chardonnay | 13.6% | a blend of chardonnay grapes from three distinct regions; with three quarters of the grapes coming from monterey and sonoma, evenly split, the monterey fruit contributing ripe stone fruit and a creamy character and the sonoma grapes bringing crisp apple and a lean minerality. the remaining quarter comes from santa barbara, its warmer climate brings exotic sweet spice and lively tropical fruit flavours to the blend. each lot was kept separate in the winery so they could tailor the winemaking techniques to enhance the unique regional nuances. fermentation took place in french oak barrels and stainless steel tanks, retaining vibrant fruit to contrast against rich, textural oak characteristics. all blend components underwent a malolactic fermentation and some of the wine was aged for about six months in oak. bright, layered with tropical and stone fruit mixing with notes of honey and butterscotch.

rosé wine

decent

wicked lady white zinfandel | 4.95 | 18
usa/california | 2015/2016 | zinfandel | 10% | medium-sweet rosé made using zinfandel grapes from warm californian vineyards. the juice from the crushed grapes spends a short time in contact with the skins which gives the wine a salmon-pink colour. shows red-fruits on the rich, juicy palate.

great

antonio rubini pinot grigio rosé delle venezie | 6 | 22
italy/veneto | 2014/2015 | pinot grigio/pinot gris | 12% | a copper, or ‘ramato’, coloured rosé made from pinot grigio grapes grown in north-east italy. the nose shows aromas of wild flowers, vanilla and strawberry; the palate is refreshing with delicate fruit flavours.

top notch

mirabeau rosé | 6.45 | 26
france/provence | 2014/2015 | grenache-garnacha/shiraz-syrah | abv: 12.5% | the vineyards around the village of pourcieux enjoy their own special microclimate in the foothills between mont aurelien and mont saint-victoire (made famous in paintings by cézanne and picasso). mostly grenache with syrah and cinsault and made by the ‘vin de pressurage’ method, the red grapes are gently pressed so that just enough colour and flavour is extracted before the juice is separated from the skins for fermentation. rose-pink with wild strawberry, raspberry and redcurrant aromas, the palate offers a combination of ripe red fruits and zesty apple, with a decent amount of acidity which adds grip and texture.

red wine

decent

grenache-syrah vin de france, j moreau et fils | 5.25 | 20
france/bordeaux | 2015/2015 | grenache-garnacha/shiraz-syrah | 13.5% | blackberry scented, light and refreshing red made from two of the best rhône varieties.

portillo malbec, uco valley, mendoza | 5.5 | 22
argentina/mendoza | 2015/2016 | malbec | 14% | ruby-red wine displaying a fresh and fruity nose, enhanced by hints of plum, black berries and a touch of vanilla; fresh fruit flavours, supported by sweet and round tannins and a good structure.

sangiovese toscana, bocelli | 6 | 23
italy/toscana | 2014/2015 | sangiovese/merlot | 13% | made from tuscany’s noble variety, this bright, lush, and appealing sangiovese was made with hand-harvested grapes from some of the best vineyard sites in morellino; the fruit is deliciously ripe and smoky, with notes of cherry, granite, and rhubarb compote. very lightly oaked, about 20% of the blend spends a year in french oak, the finish is dry, with a taut freshness that continues to the finish.

great

castell de raimat merlot, costers del segre | 6.25 | 24
spain/catalunya | 2014/2015 | merlot | 13.5% | merlot is a variety that benefits from the climate and soils of raimat’s vineyards producing very ripe grapes that have a well-balanced structure; the finished wine spends over a year maturing in oak casks. concentrated with aromas of plum, blackcurrant, raspberry and spice with enticing hints of cedar from the oak ageing.

viña pomal centenario rioja crianza | 6.75 | 26
spain/rioja | 2014/2015 | tempranillo | 13.5% | made from 100% tempranillo grapes grown in traditional, low-density, bush vine trained vineyards. after destemming, maceration and fermentation, the wine is aged for a year in american oak before spending a minimum of six months in the bottle prior to release. deep morello-cherry red with violet hues; black fruit, liquorice and subtle mineral notes, cocoa and toasty notes from barrel ageing; supple and balanced with a refreshing finish.

ferreirinha papa figos, douro | 27
portugal/douro | 2014/2015 | tinta roriz/touriga franca | 13.5% | named after the golden oriole (papa figos) a rare migratory bird that arrives at bud bloom and departs the vineyards at the harvest. a blend of 40% tinta roriz, 30% touriga franca, 20% tinta barroca, 10% touriga nacional; tinta roriz being the local synonym for tempranillo, all these varieties are regularly employed in the production of port. all the grapes are sourced from vineyards in the douro superior region, high up river close to the spanish border; this is the driest and warmest douro region. after a soft de-stemming and crushing the grapes are fermented in stainless steel with pumping over; about 25% of the wine is aged in french oak barrels prior to final blending. the wine has a deep ruby-red hue and an intense bouquet of ripe red fruits backed with cocoa notes, violet and spice.

top notch

jj hahn homestead cabernet sauvignon, barossa valley | 28
australia/south australia | 2012/2013 | cabernet sauvignon | 13.5% | the cabernet sauvignon fruit comes from the winery’s home block vineyard, planted in 1979 on red clay soils over a limestone base, on the western ridge of the barossa valley. hand-harvested, the wine is aged in a mixture of french and american oak barrels before being blended. the wine shows fine tannins supporting a long palate of dark berries, sweet spice, subtle notes of juniper and bay alongside dark chocolate.

châteauneuf-du-pape, bois de pied redal, organic, ogier | 32
france/rhône valley | 2013/2014 | grenache-garnacha/shiraz-syrah | 14.5% | the vineyard of pied redal, with its pebble and sandy soils, is cultivated without any weed-killers or pesticides and certified organic. the blend is mainly grenache, with syrah, mourvèdre and cinsault. shows dark fruit flavours, such as black cherry and blackcurrant, spiced with liquorice and aromatic herbs; the palate is full-bodied with fine-grained tannins which give it a smooth finish.

shingleback the davey estate shiraz, mclaren vale | 33.5
australia/south australia | 2013/2014 | shiraz/syrah | 13.3% | hand-crafted wine made in small open and static fermenters to maximise the potential of each small parcel of fruit. maturation for an average of 14 months in fine grained american and french oak hogsheads softens, enhances and integrates the fruit and structural components of the wine. luscious aromas of ripe strawberry and blackberry are highlighted by nuances of chocolate, violet and a wet slate minerality. the mid-palate is tightly defined by silky tannins and fresh acidity and enhanced with a shot of espresso-like american and french oak.

meiomi pinot noir, monterey-sonoma-santa barbara | 35
usa/california | 2014 | pinot noir | 13.7% | a blend of pinot noir from three distinct vineyard regions; about half from monterey, the fruit that provides dark fruit flavours and defines much of the texture and structure; a quarter from sonoma, adding bright cherry and strawberry flavours, and a quarter from santa barbara which adds bright red fruit again with notes of christmas spice. each lot was fermented separately and treated differently using punching down of the cap or pumping over as required; aged in french oak of which 60% is new. aromas of bright strawberry and jammy fruit, mocha, and vanilla, along with toasty vanilla oak lead off; the palate shows blackberry, dark cherry, juicy strawberry, and toasty mocha; finishing with supple, silky tannins.

sherry

gonzalez byass tio pepe, fino sherry | 5.25 (100ml)
spain/andalucía | nv | 15% | aged for four years in the solera, tio pepe is the most famous fino sherry in the world. pale and delicate with light almond and stone fruits aroma. bone dry, light expressive in the mouth. the perfect apéritif but also great with light tapas and delicate shellfish. must be served chilled and drunk fresh to preserve the delicate flavours. an essential wine for any bar, restaurant or hotel.

port

sandeman late bottled vintage port | 5.25 (100 ml)
portugal/douro | 2011/2010 | 20.5% | great value port made from a careful selection of wines from a single vintage then matured for over three years in wood so it is ready to drink earlier. ripe fruit aromas with a rich mature taste.

dessert wine

nederburg winemaker’s reserve noble late harvest | 7 (100ml)
south africa/western cape | 2013/2014 | chenin blanc/muscat | 10% | dominated by chenin blanc, it has about 25% of the muscat de frontignan grape in the blend, this wine is heavily influenced by the presence of botrytis affected grapes. brilliant gold, with lime-green highlights; it shows aromas of fresh pineapple, dried apricots with floral and spice notes. this wine regularly wins top awards: gold at the iwc 2009 for the 2008 vintage; whilst the 2009 won the iwc western cape botrytis trophy in 2010.

information..

country/region | vintage | primary grape/secondary variety | abv | description

nv= new vintage

Bubbles listed by 125ml glass, wine by 175ml glass.
Sherry, port and dessert wine  by 100ml glass.
All wines by the glass are available in 125ml & 250ml measures on request

Please note this a sample menu only to illustrate our weekly changing lunch menu, please call 01295 722 067 and we can run through the current dishes.

to start

soup of the day   6
ham hock & green peppercorn croquette, mustard béchamel   6
half pint shell on prawns, garlic mayo, lemon   6.5
pride of dough balls, garlic butter 4.5
salt & pepper squid salad, chilli dressing   6.5

sandwiches

bacon, brie & cranberry sandwich on white or brown bloomer, fries & salad 7
smoked salmon sandwich, lemon & cream cheese, fries & salad    7

mains

cajun chicken & bacon salad with house dressing  11
superfood salad, quinoa, pomegranate, avocado beetroot, mint & dressed leaves  11.5
top hat battered fish, triple cooked chips, minted pea puree, lemon  13.5
red lion burger with cheese & bacon, poppy seed bun, triple cooked chips & 3 cabbage slaw  13
pizza of the day (please ask server)  11.5
10oz rib eye steak, triple cooked chips, mushroom, tomato & salsa verdi  19.5
wild mushroom crumble, polenta chips, lamb’s lettuce  13

to finish

selection of ice creams & sorbets (per scoop)  2
sticky toffee pudding, toffee sauce, vanilla ice cream   6
apple & peach crumble, mango ice cream  6
local cheese & crackers, grape chutney (per cheese)  3

Please note this a sample menu only to illustrate our weekly changing lunch menu, please call 01295 722 067 and we can run through the current dishes.

cajun chicken & bacon salad , house dressing  11
top hat battered fish, triple cooked chips, minted pea puree, lemon  13.5
red lion burger with cheese & bacon, poppy seed bun, triple cooked chips and 3 cabbage slaw  13
pizza of the day (please ask your server)  11.5

Please note this a sample menu only to illustrate our weekly changing lunch menu, please call 01295 722 067 and we can run through the current dishes.

home battered fish fillet, fries & peas   6.5
the red lion burger, fries & slaw   6.5
home made chicken goujons, fries & peas   6.5
margarita pizza   7

full english breakfast £7
cumberland sausage, two rashers of back bacon, grilled tomato, mushrooms, baked beans, two fried eggs & granary or white toast.

eggs benedict £6
toasted english muffin with grilled back bacon, two poached eggs & hollandaise sauce.

two poached eggs £4.50
on granary or white toast.

jammin’ £2.95
toasted teacake, english muffin or two pieces of thick cut toast with salted butter & homemade jam.

vegetarian breakfast £6
grilled tomato, mushrooms, hash browns, baked beans, choice of scrambled, fried or poached egg & granary or white toast.

eggs royale £6.50
toasted english muffin with smoked salmon, two poached eggs & hollandaise sauce.

pan fried cumberland sausage £4.50
in a soft brioche bap.

grilled bacon sandwich £4
three rashers of back bacon on granary or white bread.

assorted juices
hot chocolate
english breakfast tea
flavoured teas
espresso
double espresso
macchiato
cappuccino
americano
latte