IMG_3095.jpg
logo_white_500.png

SeasonAL MENus

Serving Locally Sourced and Seasonal Produce

Here at the Horse & Groom, we pride ourselves on using the best possible ingredients and minimizing waste. We firmly believe in using the entire creature, leaving nothing to waste. Our Hake dish follows this philosophy, we only source the entire fish, and we use 100% of the fish, with all bones going to make our stocks.

 

Lunch Menu - Sample

Menu can vary according to seasonal changes & availability

Starters

 

Soup of the Day with Sourdough (v) 6.5

Beetroot, Onion & Goats cheese Tart  (v, ve*) 8

Mixed Leaf Salad with Halloumi & Sourdough Crostini (v) 7/13

Crab & Prawn Cocktail with Homemade Marie Rose Sauce 8.5

Gambas al Pil Pil with Sourdough Bread 9

 

Mains

 

Plant Based Veggie Burger with Emmental Cheese, homemade burger sauce & Chips (v) (gf*) 14

Wholetail Scampi with Chips & salad 15

Trev’s Lincolnshire Sausages with Creamy Mash, Onion Gravy & Watercress 15

Braised Beef Brisket & Guinness Stew with Chunky Chips 15

Steak Burger, homemade burger sauce, bacon, Emmental cheese & Chips (gf*) 15

Beer Battered Skinless Cod with Chips, Mushy Peas & Tartar Sauce 16

Pan fried Salmon served with Chips, baby mixed leaves & grilled lemon (gf) 16

 

Desserts

 

Apple Tart Tatin 8.5

Triple Chocolate Brownie with Ice Cream 7.5

Affogato la Caffè with Disaronno (alcoholic) 7.5

Gin & Tonic Sorbet (alcoholic) 7.5

Sticky Toffee Pudding with Ice Cream 7.5


  

 

Dinner Menu - Sample

Menu can vary according to seasonal changes & availability

Starters

 

Soup of the Day (v) 6.5

Beetroot, Onion & Goats cheese Tart  (v, ve*) 8

Gammon Terrine with Sourdough Crostini & Hoisin Sauce 8

Devilled Lambs Kidneys on Sourdough Toast 8.5

Braised Beef Brisket with Guinness mini stew with Sweet potato crisps 8.5

Salt & Pepper Grilled Squid with Fragrant Thai Vermicelli Noodle Salad 8.5

Crab & Prawn Cocktail with homemade Marie Rose Sauce (gf) 8.5

Cheese Soufflé 8.5

 

Mains

 

Wild Mushroom Gnocchi, Garlic, Truffle & grated Parmesan (v, ve*) 15

Skinless Battered Cod with Chips, Tartare Sauce & Mushy Peas 16

‘Dirty’ Veggie Burger, with Flat Mushroom, Egg & Emmental with Onion Rings, mixed bean salad & Chips (v, ve*) 16

‘Dirty’ Steak Burger with Bacon, Emmental, Fried Egg on Brioche Bun with Onion Rings, ‘Boston’ Beans & Chips 17

Fish Pie with Cheddar Mash & Seasonal Vegetables 17

Calves Liver & Streaky Bacon, Creamy Mash Potato, with Onion Gravy (gf) 18

Honey & Mustard Glazed Ham Hock, Billy’s Eggs & Chips (gf) 19

Pork Belly with Creamy Mashed Potato, Tenderstem Broccoli, Carrots & Apple Sauce (gf) 22

Line Caught Hake Fillet, Pan Roasted with Chorizo & New Potatoes, served with Salsa Verde (gf) 23

28-day matured 10oz Ribeye Steak with Roasted Tomato, Mushrooms, Peppercorn Sauce & Chips (gf) 28

(For 2 People) 28-day matured 32oz T-Bone with Roasted Tomato, Mushrooms, Peppercorn Sauce, Garlic Butter & Chips (gf) 55

 

Desserts

 

Apple Tart Tatin 8.5

Almond Tart with Ice Cream 8.5

Triple Chocolate Brownie with Ice Cream 7.5

Affogato la Caffè with Disaronno (alcoholic) 7.5

Gin & Tonic Sorbet (alcoholic) 7.5

Sticky Toffee Pudding with Ice Cream 7.5

Cheeseboard 11/14


  

 

Sunday Lunch - Sample

Menu can vary according to seasonal changes & availability

Starters

 

Mark’s Cotswolds Bread Board with Butter & Balsamic Oil (v) 4.5

Homemade Soup of the day (v) 6.5

Gammon Terrine with Crostini & Hoisin 8.0

Salt & Pepper Squid with Fragrant Thai Vermicelli Noodle Salad 8.5

Crab & Prawn Cocktail with Homemade Marie Rose Sauce 8.5

 

Sunday Roasts

Spiced Butternut Squash and Lentil Filo Wellington (v, ve) 17.5

Roasted Half Chicken 18.5

Shoulder of Pork with Crackling 19.5

Cotswolds Roasted Striploin of Beef 21.5

Pan Roasted Salmon Fillet, New Potatoes, Grilled Pepper with Salsa Verde dressing  17

Desserts

 

Apple Tart Tatin (10 minutes) 8.5

Almond Tart with Ice Cream 8.5

Crème Brûlée 7.5

Sticky Toffee Pudding with Ice Cream 7.5

Triple Chocolate Brownie with Ice Cream (v) 7.5

Gin & Tonic Sorbet (alcoholic) 7.5

Affogato la Caffè with Disaronno (alcoholic) 7.5


  

Sunday Evening Pie Night

 

Menu can vary according to seasonal changes & availability

Small Plates

Starters

Mark’s Cotswolds Bread Board with Butter & Balsamic Oil (v) 4.5

Homemade Soup of the day (v) 6.5

Gammon Terrine with Crostini & Hoisin 8.0

Crab & Prawn Cocktail with Homemade Marie Rose Sauce 8.5

Cheese Soufflé (v) 8.5

Mains

(all pies served with Gravy, vegetables & Chips or Mash)

Beef & Craft Ale Pie 15

Free Range Chicken & Portobello Mushroom Pie 15

Mushroom & Asparagus Pie with White Wine (v) 15

Jackfruit 'Steak', Craft Ale & Black Pepper Pie (v, ve) 15

Desserts

Crème Brûlée 7.5

Sticky Toffee Pudding with Ice Cream 7.5

Triple Chocolate Brownie with Ice Cream (v) 7.5

Gin & Tonic Sorbet (alcoholic) 7.5

Affogato la Caffè with Disaronno (alcoholic) 7.5