The Feathers Menu

3 Courses £39.95 per person
2 Courses £32.50 per person
Inclusive of Coffee and petit fours

Head Chef: Stuart Forman


Jerusalem Artichoke Soup, herb Gnocchi

Roast Pigeon Breast, Braised Ox Tongue, Celeriac Remoulade

Pan Seared Scallops, BLT, Vanilla Mayonnaise

Parsley Risotto, Wild Mushroom, Saffron Foam and Parmesan

Roast Confit of Duck leg, Orange and Rocket Salad,
Honey & Balsamic Dressing

Why not order one of our half bottles of wine to accompany your appetiser?

Main Courses

Saddle of Rabbit, Wild Mushrooms and Tarragon Mousse,
Fondant Potato, Fine Beans in Hazelnut Butter
#23: Château du Grand Moulas, Côtes du Rhone, M Ryckwaert (France)

Roast Loin of Mortimer Forest Venison, Sweet Potato Gratin, Bitter Chocolate
#24: Château Cru Cantemerle, Bordeaux Supérieur (France)

Roast Bryn Derw Farm Chicken, Potato and Bacon Terrine,
Smoked Onion Puree
#7: Rémi & Jérôme Sauvignon, IGP d'Oc (France)

Pan Roasted Halibut, Fennel Slaw, Sauté Purple Potatoes, Lemon Oil
#12: Sunnycliff Chardonnay, Victoria (Australia)

Wild Mushroom, Spinach and Ludlow Blue Cheese, Creamed Leeks, Pithivier
#4: Alto Pampas Voignier, Mendoza (Argentina)


Selection of Artisan Cheeses, Quince Jelly, Lavosh Biscuits and Walnut Bread

Créme Brulee, Burnt Cream, Shortbread Biscuit

Iced Nougat Glace, Cherries in Kirsch

Valhrona Chocolate Fondant, Pist achio Ice Cream

Glazed Lemon Tart, Basil Ice Cream



Coffee & Petit Fours

Why not compliment your dessert with one of our delicious sweet wines
available by the glass or half bottle?

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.

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