Dining Room
Monday – Saturday Dinner
Starters
Bread £1.50
Olives £2.75
Soup of the day £5.50
Butternut squash, walnut, and blue cheese salad £6.50
Pigs trotters & ham hock terrine with piccalilli £7
Half pint of prawns with lemon mayonnise £7
Wye valley asparagus, shaved caerphilly, soft boiled egg £7.50
Seared scallops with mushy peas & crispy pancetta £8.50
Mains
Seared salmon burger with red onion, capers & parsley salad £13
Roast breast & confit leg of guinea fowl with dauphinoise and wild mushrooms £13.50
Lamb rump with spring bubble & squeak, seasonal vegetables £14.50
Baked sea bass with crushed jersey royal, samphire and crayfish £13.50
9oz rib eye steak with hand cut chips, mixed leaves, béarnaise £16.50
Walnut and gorgonzola tortelloni, sage and butter sauce £11.50
British beef burger, chips, onion chutney
With extras: mature cheddar, bacon, chorizo, fried egg, blue cheese 90p each		 £9.50
The Viscount seasonal salad
Asparagus, jersey royal, peas, broad beans, cherry tomato, baby spinach, shaved daylesford		 £10

Please see the blackboard for today’s specials
Sides
Rocket and parmesan £3
Hand cut chips with garlic mayonnaise £3
Mixed salad with balsamic dressing £3
Rosemary and garlic new potatoes £3
Peas and bacon £2.50
An optional 12.5% gratuity will be added to your bill, all of which is distributed to staff. VAT is included at 17.5%.

All Menus are subject to change