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Desserts Rhubarb & Custard Desserts Rhubarb & Custard Vanilla Duck Egg Crème Custard, Poached Rhubarb, Rhubarb Sorbet £6.50 Red Sour Cherry Soufflé 70% Dark Chocolate Sauce with Cherry & Almond Ice Cream £7.95 Blackcurrant Delice, Apple Jelly, Compressed Apple, Blackcurrant puree & Apple Sorbet £5.95 Dark Chocolate Fondant Cardamom Anglaise & Blood Orange Sorbet £6.95 Selection of British Regional Cheese Celery, Grapes, Tomato chutney & Miller Damsel Biscuits Please make a selection of your five favourites from the list on the following page £8.95 Selection of British Regional Cheese Stinking Bishop Gloucestershire icon, washed during ripening with Perry of the Stinking Bishop Pear, to produce it’s unique flavor and pungent aroma Produced in Dymock Gloucestershire using pasteurized cow’s milk (V) Tornegus Take a Caerphilly from Chris Duckett, marinade it in herbs and rind wash it in wine from Kent and you have Tornegus. It has a speckled orange rind which is crystally and slightly sticky with a semi-hard open, textured interior and a rustic flavour. Produced in Somerset with Pasteurized Milk Cornish Yarg Yarg is a semi-hard cow's milk cheese made in Cornwall, United Kingdom from the milk of Friesian cows. Before being left to mature, this cheese is carefully wrapped in nettle leaves to form an edible, though mouldy, rind. The texture varies from creamy and soft immediately under the nettle coating to a Caerphilly cheese-like crumbly texture in the middle. Produced in Cornwall using Pasteurized cow’s milk Hereford Hop The cheese is coated with toasted hops after moulding, and then matured for 3 months. The hops have a slightly bitter taste and contrast sharply with the mellow, sweet and buttery cheese. It has a natural rind. Produced in Gloucestershire using unpasteurized cow’s milk (V) Exmoor Jersey Blue Exmoor Jersey Blue is a semi-soft blue veined cheese. It has a buttery taste which comes from the rich Jersey milk, with herbal undertones. The blue is just strong enough to give a little tang without overwhelming the background flavours. Produced in Somerset using unpasteurized cow’s milk (V) Organic Cotswold Brie This is a rich and creamy brie, produced by Simon Weaver at his Cotswold home. It is pale gold in colour, with a soft, rich texture which matures to beautiful oozing cheese. Produced in the Cotswolds (2 miles down the road) using unpasteurized cow’s milk (V) Organic Cotswold Blue Veined Brie A light soft cheese with blue vein, gently running through It is creamy, mild yet flavoursome and very spreadable. Most of the credit for this cheese must go to Simon Weaver's herd who happily graze the Cotswold meadows of the River Dikler. Produced in the Cotswold’s (2 miles down the road) using unpasteurized cow’s milk (V) Wigmore The sappy, fruity rich flavour can be quite sharp and crumbly when young, but with maturing, the edges begin to melt, making it a velvety, rich, mellow tasting cheese. Produced in Berkshire using unpasteurized Ewe’s Milk (V) Ragstone A goat's log of distinction. Firm when young, softening as it ages , dense and creamy in texture and displaying a lemony tang. Produced in Hereford using unpasteurized goat’s milk Smoked Wedmore Take Chris Duckett's Wedmore, a Caerphilly with a line of herbs running through the centre and gently smoke it over oak chippings to get this delightful cheese. Semi hard cheese Produced in Somerset using Pasteurized cow’s milk (V) The perfect accompaniment for cheese LBV Port 50ml £5.95 Sandeman’s Late Bottled Vintage ports are young and intense wines, with a good evolving structure of great harmony. The wine shows a deep red ruby colour , ripe fruit aromas and a rich taste in a perfect balance, concentrated powerful tannins. A Touch of Indulgence Brown Brothers Late Harvest Orange Muscat and Flora, Victoria Australia (2009/10) A unique dessert wine made from a rare blend of two grape varieties grown in Victoria. It has a wonderfully light, floral aroma and sweet, grapey palate.ert Wines 37.5cl £24.00 75ml Glass £4.20 Château Les Justices, Sauternes France (2005/6) Shows superb balance with the sweet, rich, complex fruit flavours being backed up by refreshing finish. 37.5cl £40.00 Château Sigalas-Rabaud, 1er Cru Classé Sauternes France This time-honoured marriage of Sémillon and Sauvignon Blanc ensure a lusciousness, intensely honeyed and full of citrus zest. 75.cl £65.00 .
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