AFTER 12PM
FRESHLY BAKED BREAD (VE)
extra virgin olive oil
4
ROSEMARY & SEA SALT OLIVE OIL CRACKERS (V)
labneh, pomegranate, hazelnut dukka
6.5
TURKEY & NOODLE BONE BROTH
winter greens & hen’s egg
8
SEASONAL SOUP OF THE DAY (VE)
bread from our Bakery
7
SMOKED SALMON FLATBREAD
mascarpone cheese, red onion, rocket
12
VENISON MEATBALLS
braised lentils, salsa verde mayonnaise
15
SLOW COOKED SHIN OF BEEF
porcini mushrooms*, red wine, tender stem broccoli, creamed potatoes
16
WITH YOUR CHOICE OF ANY TWO SALADS
CARAMELISED ONION, LEEK & MUSHROOM TART (V)
Daylesford Adlestrop cheese
14.5
KERALAN SPICED FILLET OF SALMON*
slow roasted tomatoes, ginger
17.5
SKINNY JERK FLAT-IRON HUBBARD CHICKEN
coconut yoghurt, lime soused red onion & coriander salad
17.5
ANY THREE SALADS FOR 14
GREEN & GRAIN (VE)
raw brussels sprouts, wild rice, quinoa, lentils, hazelnuts, pomegranate
WINTER REMOULADE (V)
celeriac, apple, fennel, yogurt, black onion seeds
WINTER LEAVES (V)
cavolo nero & radicchio slaw, pine nut pangritata
DAYLESFORD SLAW (V)
cabbage, carrot, beetroot, spicy toasted cashew nuts, chilli, ginger & tamari dressing
ORCHARD (VE)
green kale, heritage apples, cranberries, pecans, agave, mustard dressing
BRUSSELS SPROUTS, SAVOY CABBAGE, GARLIC, CHESTNUT BUTTER (V)
4
JERUSALEM ARTICHOKES, ROSEMARY, WINTER GREENS, SALSA VERDE (VE)
4
DAYLESFORD ADLESTROP CHEESE, LEEK & POTATO GRATIN
4
WINTER SALADS AS A SIDE
4.75
HERITAGE TOMATO & MOZZARELLA
pumpkin seed & kale pesto
13
with Milano salami + 2.5
DAYLESFORD GLOUCESTER HAM
Bledington Blue cheese fondue, smoked bacon jam, crispy sage
15
SLOW COOKED BEEF
porcini mushrooms*, rocket, Parmesan cheese, horseradish cream
15.5
COTSWOLD CHOPPED SALAD
Daylesford ham, Cheddar, Hubbard chicken, boiled hen's egg, beetroot, tomato, avocado*
16
POACHED EGGS FLORENTINE
hollandaise sauce, grated Parmesan cheese, toasted sourdough
13
with sustainably sourced smoked salmon + 4.5
GRASS-FED RARE & NATIVE BEEF BURGER
Daylesford Cheddar or Bledington Blue, bacon jam, pickled beets, potato crisps
16
VEGAN MARKET GARDEN & NUT BURGER (VE)
beetroot ketchup, lemon cashew aioli, seeded crisps
14
JERUSALEM ARTICHOKE ARBORIO & SPELT RISOTTO
cavolo nero, Parmesan cheese, artichoke crisps
14
BLEDINGTON BLUE CHEESE (V)
from the Daylesford Creamery, spiced blackberry chutney, fennel, Manuka honey oatcakes
9
VEGAN BLACKBERRY & APPLE CRUMBLE (VE)
coconut yoghurt
6
TRADITIONAL CHRISTMAS PUDDING (V)
brandy sauce
7
ORANGE CURD & CHOCOLATE GANACHE YULE LOG
vanilla crème fraiche
7
WARM MINCE PIE
brandy butter
3.5
SEASONAL ICES (V)
clotted cream / mint choc chip / caramel crunch / dark chocolate
6
GF = made without gluten
VE = suitable for vegans
V = suitable for vegetarians
PLEASE INFORM YOUR SERVER OF ANY ALLERGIES OR INTOLERANCES. As our food is freshly made by hand in our kitchens, we can’t guarantee that everything is allergen-free. Ask to see our ingredients guide or visit our website for allergen information. Everything is organic, unless marked *. Wild ingredients that can’t be classified as organic are always sourced considerately and sustainably. British law requires us to cook our burgers well-done. We aim for zero waste and reduce, reuse, recycle and compost everything we can. The discretionary service charge of 12.5% is shared between the staff serving you. @daylesfordfarm