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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

Friday - Monday Only (4 days)

Sample Menu

Wasabi Peas (v)    2.5
Marcona Almonds (v)    4
Mark’s Cotswolds Bread Board with Butter & Balsamic Oil (v, ve)    4.5
Queen Gordal Olives (v, gf)    4.5
    
Homemade Seasonal Soup with Sourdough Bread (v)    6.5
Truffle Garlic Mushrooms on Mark’s Sourdough (v)    7.5/13
St. Austell Bay Mussels in Spicy Thai Red Coconut broth (add Sourdough Bread + £1)    8.5/14
Beef Bolognese with Pasta, drizzled with Basil Oil (add Shaved Parmesan + £1)     13
Veggie Burger with Emmental Cheese, Relish & House Fries (v)    13
Steak & Craft Ale Pie, with Mash or Chips, seasonal Vegetables & Gravy    14
Chicken, Ham and Leek, with Mash or Chips, seasonal Vegetables & Gravy    14
Vegetarian Jackfruit ‘Steak & Ale’ Pie, with Mash or Chips, seasonal Vegetables & Gravy (v)    14
Venison Burger (cooked rare) with Emmental Cheese, relish & House Fries (add Bacon + £1)    14
18hr Home-Smoked BBQ Beef Brisket, Pancetta Savoy Cabbage & house fries (gf)    16
    
Chips    3.5
Fries    3.5
Garden Salad    3.5
    
Homemade Triple Chocolate Brownie with Vanilla Ice Cream    7.5
Sticky Toffee Pudding, Toffee Sauce with Vanilla Ice Cream    7.5
Gin & Tonic Sorbet (alcoholic)    7.5
Affogato with Disaronno (alcoholic)    7.5

 

DINNER 

6pm 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 Beef Short Rib, Pancetta Savoy Cabbage & creamy mash (gf)    18

18hr Smoked Beef Brisket (Burnt Ends) Ragù with Pappardelle Pasta    16


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, Mash, Pancetta Savoy Cabbage, Orange Puree & Duck Jus    22
Welsh Lamb Rump, with Lamb Croquette, Mash, seasonal vegetables, & reduced Port Jus    23
Pan-Fried Halibut, crushed new potatoes, Tenderstem broccoli & Lobster Bisque    24
Rib Eye Steak, Roasted Cherry Tomatoes, Mushroom & Chips with Béarnaise Sauce    26


    
Desserts    

Ruby Red Grapefruit Parfait    8.5

Lemongrass Panna Cotta    8

Raspberry Almond Tart with Ice Cream 7.5
Triple Chocolate Brownie with Ice Cream    7.5
Affogato with Disaronno (alcoholic)    7.5

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
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
Smoked Gloucestershire Roasted Loin of Pork    17
Cotswolds Roasted Striploin of Beef    18

Welsh Shoulder of Lamb 19
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 Halibut, crushed new potatoes, Tenderstem broccoli & Lobster Bisque    24

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

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)    7.5
Blackcurrant Almond Tart with Ice Cream    7.5
Gin & Tonic Sorbet (alcoholic) (v, ve, gf)    7.5
Triple Chocolate Homemade Brownie with Vanilla Ice Cream (v)    7.5
Sticky Toffee Pudding, Toffee Sauce with Vanilla Ice Cream (v)    7.5

 

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