The Feathers Menu
3 Courses £42.00 per person
2 Courses £34.50 per person
Optional Course of Cheese before or after Desert Course £9.95
Inclusive of Coffee and Petit Fours
Head Chef: Stuart Forman
Lightly Curried Red Lentil, Parsnip & Apple Soup
Smoked Salmon Roulade & Curried Anchovies, Apple & Natural Yoghurt
Pan Fried Scallops, Peas, Lemon & Parmesan
Pan Fried Pigeon Breast, Caramalized Onions, Celeriac Remoulade
Textures of Beetroot
Why not order one of our half bottles of wine to accompany your appetiser?
Trio of Lamb, Potato Terrine, Root Vegetables, Jerusalem Artichoke Puree
Pan Fried Fillet of Stone Bass, Parmesan Gnocchi, Chargrilled Broccoli & Pak Choi, Broccoli Puree
Roast Mortimer Forest Venison, Fondant Potato, Celeriac & Chestnut Puree, Kale, Chanterelles
Stuffed Cabbage Leaves with Wild Rice, Spinach, Pine Nuts & Ricotta, Basil, Red Pepper Sauce
Braised Shin of Beef, Creamed Potatoes, Chantanay Carrots, Spinach, Borginionne Sauce
Toffee Fondant, Toffee Sauce, Vanilla Ice Cream
Orange Parfait, Chocolate Ganache, Orange Segments
Rhubarb Cheesecake, Rhubarb Sorbet
Apple Tart Tatin, Pear Ice Cream
Selection of Artisan Cheeses, Quince Jelly, Walnut and Raisin Bread,
Selection of Biscuits
Coffee & Petit Fours
Our food is modern cuisine and all main dishes have vegetables incorporated into each dish, however if you wish to have an extra selection of vegetables, please ask your food service assistant.
All meats are cooked pink where appropriate.
All suppliers to The Feathers kitchens have been rigorously inspected by our culinary team whom themselves use the highest standards.
GM Food and Food Allergies Policy
Our policy is not to knowingly use genetically modified foods.
V – Suitable for Vegetarians
We cannot guarantee any of our dishes to be nut free. If you suffer from a nut or any other form of allergy you must inform the duty manager, who will advise our Chefs.
All prices include vat at 20%
Guests are kindly asked not to smoke in the restaurant
Gratuities are left at your discretion