STARTERS
 
 
Smoked scallop and crayfish Scotch egg, carrot and bergamot purée
9.80
   
Braised lamb shank faggot, Savoy cabbage, pearl barley, celeriac, carrots, parsnips
9.90
   
Gloucester pork pie, damson compote, walnut chutney and bramble shard
9.00
   
Treacle cured seared tuna and seaweed flapjack
9.80
   
Roasted and pickled Heritage beetroot with goat's cheese, nut and seed granola and olive tuile
9.20
   
Roast butternut squash, wild mushrooms, pumpkin purée, toasted cobb nuts and salted caramel vinaigrette
8.75
   

MAINS
 
 
Superfood salad with baked crumbled goat’s cheese (add chicken £3.00)
14.50
   
Aberdeen Angus cheese burger with hand cut chips (add smoked bacon £2/portobello mushrooms and fried onions £2.10)
13.95
   
Three cheese and roasted cauliflower macaroni (add bacon £2)
15.50
   
Smoked haddock fishcake with buttered cabbage, Tewkesbury mustard sauce
13.75
   
Roast Heritage vegetables with root vegetable dumplings, red pepper ketchup
14.00
   
Braised rabbit pappardelle ragout with wild mushrooms and cherry plum tomatoes
19.50
   
Fillet of venison Wellington, mustard glazed Heritage carrots, truffled potato mousseline, toasted almonds
26.50
   

Pan-fried salmon, roast artichokes, buttered cavolo nero, broccoli purée

23.50
   
Veal chop, ransom and broccoli purée, wild mushrooms, Madeira sauce
26.00
   
Pot-roasted chicken with black sticky rice and spring green vegetable casserole
23.50
   
Confit shoulder and best bit of lamb with parsnip, black quinoa and freekeh
23.00
   
8oz Lincolnshire rib-eye with wild mushrooms, shallot, Madeira sauce, garlic butter
27.00
   
Monkfish and oaked smoked mussels in a fish and vegetable broth  23.50
   

SIDES
 
 
Herb leaf salad
3.80
   
Hand cut chips
4.60
   
Truffle chips
4.95
   
Buttered greens
4.30
   
Tomato Salad
3.80
   
Roast cauliflower and three cheese macaroni
5.50
   

DESSERTS
 
 
Blackberry frangipane, Bramley apple and Calvados compote, almond tuile, berry ripple ice cream
9.75
   
Triple chocolate mousse, cocoa nib tuile, white and milk chocolate truffle
9.75
   
Espresso brulée, coffee cake pieces, walnut biscotti and mascarpone cream
9.50
   
3-Way salted caramel - salted caramel pot, ice cream and brownie
9.75
   
Sour cherry pie cinnamon ice cream sundae with cherry Viennese whirls
9.00
   
Pecan pie, Bourbon maple sauce, pecan fudge, vanilla ice cream
9.00
   
White chocolate ice cream served with Patron XO café liqueur
9.50
   
Fruit sorbet topped with berry compote
6.95
   

British cheese selection with oat cakes and house chutney
(add a glass of port £6.00 or recioto della Valpolicella £9.00)

 9.50

   

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Opening Times

Restaurant

Monday to Thursday: 1200 - 1500
& 1700 - 2200
Friday: 1200 - 1500 & 1700 - 2230
Saturday: 1200 - 1600 & 1700 - 2230
Sunday: 1200 - 1630

Bar

Monday to Friday: 1200 - late
Saturday: 1200 - late
Sunday: 1200 - 1800

Christmas and New Year

Xmas Eve - Closed
Christmas Day - Closed
Boxing Day - Closed
27th - Open from 5pm
28th - 31st - Open as usual
(Set menu operating New Years Eve)
Jan 1st - Closed
Jan 2nd - Open from 5pm