The Three Horseshoes Inn

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LUNCH PRIX FIX MENU

TO START

Soup of the day Served with Freshly-baked Bread

Purple Sprouting Broccoli Risotto With Parmesan Touille (V)

A Terrine of Confit Duck and Rabbit Wrapped in Parma Ham Served with A Grape and Muscatel Raisin Chutney and House Toast

Devilled Lambs Kidneys Served In A Crisp Olive Roll

TO FOLLOW

Grilled Gammon With Sautéed New Potatoes, Pineapple Fritter, and Topped With A Poached Egg.

Creamy Crab, Prawn, Chilli and Dill Fettuccine.

Individual Homemade Chicken and Leek Pie, Creamy Spring Onion Mash, Seasonal Vegetables.

Handmade Sautéed Potato Gnocchi, Butternut Squash Sauce, Aubergine Caviar, Rocket and Parmesan Shavings.

TO FINISH

Nepal Dark Chocolate Fondant, Berry Confit and Vanilla Ice Cream

Rhubarb, Ginger and Whisky Crumble With Crème Anglaise L’orange

Lemon and Meringue Posset, Lemon Syrup, Warm Madeline’s

2 course £12.95

3 course £15.95

Head Chef: Daniel Walker

The Three Horseshoes has a contemporary, but informal, restaurant serving good quality food throughout the week.

Local and regional produce feature on our menus