The Hand & Flowers Menu

Sunday Lunch Mains

 

Treacle Cured Chateaubriand of Stokes Marsh Farm Beef with Yorkshire Pudding, Roast Potatoes and Red Wine Sauce. £35.50

Slow Cooked Duck Breast "a l'Orange" with Duck Sausage, Morel and Rillette Tart. £38.00

Loin of Cotswold Venison with Boudin Noir Purée, Salt Baked Celeriac, Ragout Pie and Cow Puff. £38.50

"Fish du Jour" with Cuttlefish Dolma, White Asparagus, Bottarga and Charred Lemon Purée. (Market Price)

Half Beer Roast Chicken with English Asparagus, Bagna Cauda, Mushroom Crunch and Oak Gravy. £33.50

Tenderloin of Wiltshire Pork with Pickled Cabbage, Garlic Sausage, Malted Cheek Beignet and Mustard Mayonnaise.£29.50

Essex Lamb “Bun” with Sweetbreads and Salsa Verde. £36.00

The Hand & Flowers Fish & Chips with Tartare Sauce. £17.50

 

Please be aware that some of the meats and fish are served medium rare. Some dishes may contain nuts.

 

 

 

 

 

 

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