3 Courses £39.95 per person
£32.50 per person
Coffee and petit fours £1.50 per person
Head Chef: Stuart Forman
Pea and Ham Hock Soup
Home Cured Salmon Gravadlax, Tzatziki Tian
Pan Seared Scallops, Sweetcorn Puree, Fried Quails Egg
Buttered Asparagus Spears, Parmesan Custard
Lobster and Crayfish Ravioli, Samphire, Saffron Sauce
Ballontine of Fois Gras, Sauté Chicken Liver, Fine Bean Salad
Why not order one of our half bottles of wine to accompany your appetiser?
Roast Loin of Mortimer Forest Venison, Sweet Potato Gratin,
Baby Carrots, Bitter Chocolate
Local Pork Three Ways, Potato and Bacon Terrine, Prune Puree
Rack of Spring Lamb, Braised Shoulder, Goats Cheese Croquette
Pan Fried Sea Trout, German Soufflé Potato, Warm Green Salad,
Pan Fried Sea Bass, Sautéed Purple Potatoes, Fennel Slaw
Phitiver of Wild Mushrooms, Spinach and Spring Onion,
Plum Tomato Compote
Selection of Artisan Cheeses, Quince Jelly, Selection of Biscuits
Pear Belle Hélène Tartlet, Vanilla Ice Cream
Lemon Tart, Basil Ice Cream
Iced Caramel Parfait, Dark Chocolate Ganache, Peanut Tuille
Valhrona Chocolate Fondant, Mint Ice Cream
Vanilla Crème Brulee, Shortbread Biscuit
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.
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
Our policy is not to knowingly use genetically modified
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
Guests are kindly asked not
to smoke in the restaurant
Gratuities are left at your