The Anglesea Arms

Chargrilled octopus accompanied by crispy potatoes and a spiced red pepper sauce.

Steamed mussels prepared with shallots, chilli, white wine, and cream.

Pumpkin and Gorgonzola soup served with thyme and Parmesan crostini and hazelnuts.

Guinea fowl terrine with green peppercorns, pickled cucumber, and quince jam.

Caesar salad with anchovies, pangrattato, and parmesan.

Chargrilled squid served with a rocket and chilli vinaigrette.

White risotto topped with a poached Burford brown egg and parmesan.

Grilled Black Angus ribeye steak with hand-cut chips, roasted red onion, Béarnaise, and rocket.

Braised lamb neck served with roasted garlic mashed potatoes and green harissa.

Sticky toffee pudding served with ginger ice cream.

Muscovado tart served with crème fraiche.

A selection of Roquefort, Taleggio, Manchego, and Sainte Maure de Touraine cheeses.