Saturday evening opening & dinner menus 31st Oct - 28th Nov

We are a very small family owned and managed business and whilst we enjoy working, we also enjoy having time off with our family. So we have decided to reduce our opening hours in order to get a better balance between work and family.

Until further notice we will open once a week for dinner on Saturdays but only if we receive a minimum of 4 reservations before 5pm on the preceding day Friday.

Brunch will be served until 18.00 and the following will be served alongside our regular sandwich and appetizer menu from 18.00.

Please call us to make a reservation on 0117 973 7165

Thank you for your continued support, we look forward to welcoming you again soon.

Marta, Steve, David and the team

Sunday 18th October 2015

Solet

Saturday 24th October

Perry vinegar pickled Cornish sardines with spiced pears and kichel biscuits (we propose a glass of Severn Cider Perry or Ludlow Pear eau de vie)

Solet - slow cooked Hungarian sabbath casserole of tarka beans and pearl barley with smoked beef short-ribs, duck leg, ox tongue and eggs.

Apple strudel and clotted cream or flodni

Saturday 31st October 

Perry vinegar pickled Cornish sardines with spiced pears and kichel biscuits (we propose a glass of Severn Cider Perry or Ludlow Pear eau de vie)

Solet - slow cooked Hungarian sabbath casserole of tarka beans, pearl barley with smoked beef short-ribs, duck leg, ox tongue and eggs.

Veal schnitzel / Becsi szelet with preserved lemon and pickled baby green tomato relish served with cucumber salad and parsley potatoes

Apple strudel with clotted cream

Saturday 7th November - Duck

Mixed duck hors d’oeuvre - duck crackling, duck egg & liver salad, smoked duck breast.

Duck “Ludaskása” style - duck breast and giblets cooked with rice or

Roast duck leg with stewed red cabbage and potatoes crushed with onions.

Apple strudel with clotted cream or flodni

Saturday 14th November - Anglo Jewish fish

Exmoor caviar with “Jess’ Ladies” soured cream and blinis

Halibut with egg and lemon sauce or

Loch Duart cured salmon with horseradish cream sauce

Apple strudel with clotted cream or flodni

Saturday 21st November - Offal

Kasha varnishkes with duck gizzard and confit

Tripe Goulash with boiled potatoes or

Cornish Bocaddon veal liver with lecso (stewed onions, peppers, tomatoes and paprika).

Apple strudel with clotted cream or flodni

Saturday 28th November - “Village Farm” Devon mutton (TBC)

www.thevillagefarm.co.uk

Please call 0117 973 7165 to make a reservation