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Serving Locally Sourced and Seasonal Produce

Here at the Horse & Groom, we pride ourselves on using the best possible ingredients and minimizing waste. Take our Creedy Carver Free Range Duck Breast Main: We source the whole bird, so our chefs can extract the entire Breast. We then confit the legs to create our Duck Terrine and all the remaining bones and trimmings are used to make our Duck Jus. 

We firmly believe in using the entire creature, leaving nothing to waste. Our Cod dish follows the same philosophy, we only source the entire fish, and we use 100% of the fish.

 

Lunch  12:30pm till 2:30pm

Monday - Saturday

Sample Menu

Starters    
Mark’s Cotswolds Bread Board with Butter & Balsamic Oil (v, ve)    4.5
Queen Gordal Olives (v, gf)    4.5
Homemade Seasonal Soup with Mark’s Cotswold Sourdough & Butter     6.5
Ginger & Spring Onion Chicken with Sesame Seaweed (gf)    7.5
    
Open Sandwiches (on Mark’s Sourdough bread)
Served with House Fries    
Roasted Peppers with Pesto & Avocado (v)    8.5
Melted Mature Cheddar with Vine Tomatoes & Onion Chutney (v)    8.5
Prawn Cocktail with homemade Marie Rose Sauce    8.5
Roasted Beef with Chutney and Horseradish    8.5
Homemade Fish Fingers with Tartare Sauce    8.5
Truffle Garlic Mushrooms on Mark’s Sourdough    8.5



Mains    

Home Smoked Ham, Billy’s Free-Range Eggs & Chips    12
Plant Based Vegetarian Burger with Cheese, Relish, and House Fries (v, gf option available)    13
Beer Battered Skinless Cod & Chips with Mushy Peas & Tartare Sauce    14
Steak Burger with Cheese, Relish & House Fries (add Bacon: £1.50) (gf available)    14
BBQ Smoked Brisket Ragù with Pappardelle Pasta & Grated Parmesan     16

 

 

DINNER 

5:30pm till 9pm (Mon - Sat)

Sample Menu

Starters    
 

Homemade Seasonal Soup with Croutons (v)    6.5
Truffle Garlic Mushrooms on Mark’s Sourdough (v)    7.5
Courgette Cannelloni, with Goats Cheese & baby tomatoes & Basil Oil (v, ve option available)    7.5
Duck Terrine, glazed with Hoisin with Garden Chutney, Crispy Leaves & Toasted Sourdough    8.5
St. Austell Bay Mussels in Thai Red Coconut broth (spicy)    8.5
King Prawns in Ginger & Spring Onion Sauce with Sesame Seaweed    9.5
Smoked Salmon Rillette with Dill Sauce, Crispy Salmon Skin & Rye Bread    9.5

    
Main Courses
    

From the Smokery    
18hr Smoked BBQ Beef Brisket, corn on the cob & house fries (gf)    16

18hr Smoked Beef Brisket (Burnt Ends) Ragù with Pappardelle Pasta    16
BBQ Smoked Bone-in Belly Rib with corn on the cob & house fries (gf)    15


Vegetarian Plant Based Burger with Cheese, relish & house fries (v, gf or vegan option available)    14
Wild Mushroom Risotto with Truffle Oil (v, gf, vegan option available)    15
Double Venison, Streaky Bacon Cheeseburger with Chargrilled Tenderstem & Homemade Triple Cooked Chips    18
Creedy Carver Free Range Duck Breast, Enoki Mushrooms, Mash, Pancetta Savoy Cabbage, Orange Puree & Duck Jus    21
Half rack of Welsh Lamb, with Mash, seasonal vegetables, & reduced Port Jus    22
Pan-Fried Cod, crushed new potatoes, Tenderstem broccoli & Lobster Bisque    23
Rib Eye Steak, Roasted Cherry Tomatoes, Mushroom & Chips with Béarnaise Sauce    26


    
Desserts    Espresso Vanilla Cheesecake with Raspberry Coulis    8.5
Triple Chocolate Brownie with Ice Cream    7.5
Affogato with Disaronno (alcoholic)    7.5

Lemongrass Panna Cotta    8
Sticky Toffee Pudding with Ice Cream    7.5
Gin & Tonic Sorbet (alcoholic)    7.5


 

 

Sunday Lunch 

12pm till 4:00pm

Sample Menu

Starters    Mark’s Cotswolds Bread Board with Butter & Balsamic Oil (v)    4.5
Queen Gordal Olives (v, ve, gf)    4.5

Truffle Garlic Mushrooms on Mark’s Sourdough (v)    7.5

Courgette Cannelloni, with Goats Cheese & baby tomatoes & Basil Oil (v, ve option available)    7.5
Duck Terrine, glazed with Hoisin with Garden Chutney, Crispy Leaves & Toasted Sourdough    8.5
Smoked Salmon Rillette with Dill Sauce, Crispy Salmon Skin & Rye Bread        9.5

King Prawns in Ginger & Spring Onion Sauce with Sesame Seaweed    9.5

Sunday Roasts    
Carrot & Cashew Wellington with Veggie Gravy (v, ve)    14
Chicken Breast with Stuffing    15
Gloucestershire Roasted Leg of Pork    15
Cotswolds Roasted Striploin of Beef    18

Meat Roasts can be served Gluten Free
    
Main Courses    
Plant Based Vegetarian Burger with Emmental Cheese & house fries (v, gf available)    14

Wild Mushroom Risotto with Truffle Oil (v, gf, vegan option available)    15
Pan-Fried Cod, crushed new potatoes, Tenderstem broccoli, heritage carrots & Lobster Bisque    22

 

Sunday 'Pie Night' Evening  

6pm till 8pm

 
Sample Menu

Starters

Mark’s Cotswolds Bread Board with Butter & Olive Balsamic Oil (v, ve)    4.5
Queen Gordal Olives (v, ve, gf)    4.5
Homemade Seasonal Soup with Croutons (v)    6.5

Courgette Cannelloni, with Goats Cheese & baby tomatoes & Basil Oil (v, ve option available)    7.5
Duck Terrine, glazed with Hoisin with Garden Chutney, Crispy Leaves & Toasted Sourdough    8.5
King Prawns in Ginger & Spring Onion Sauce with Sesame Seaweed    9.5
    
Main Courses – Pie Night
Full Crusted Crispy Pastry Pies
Served with Creamy Mash or Chips, Mushy Peas & lashings of Gravy

British Steak & Ale Pie    14
Free Range Chicken, Bacon & Tarragon Pie    14
Free Range Chicken, Portobello & Chestnut mushroom Pie    14
Vegan 'Chicken' with celeriac, smoked garlic & sherry Pie    14
Goats’ Cheese, Sweet Potato & Spinach Pie (v)    14
    
Desserts    
Affogato with Disaronno (alcoholic) (v, gf)    7
Double Espresso Vanilla Cheesecake with Raspberry Coulis(v)    7
Gin & Tonic Sorbet (alcoholic) (v, ve, gf)    7
Triple Chocolate Homemade Brownie with Vanilla Ice Cream (v)    7
Sticky Toffee Pudding, Toffee Sauce with Vanilla Ice Cream (v)    7
Ice Cream with Biscuit Crumb (Vanilla, Chocolate, Salted Caramel or Strawberry) (v, gf available)    4

Call Us: 01451 830584
info@horseandgroomcotswolds.co.uk
The Horse and Groom Inn
Upper Oddington,
Moreton in Marsh
GL56 0XH