Managing Chef, Marc Bruckel is firing up some exciting new dishes this week. They include razor clams with white wine chili pepper butter, rabbit gumbo with tasso, okra and fennel, quail & cassoulet, pan seared monkfish, vegan spring rolls and more! #newmenu#razorclams
IZZY‘S FRIED CALAMARI...coming right up! \\ $10.95 with Buttermilk Battered Squid, Southwest Aioli, Mediterranean Marinara.
We have launched our exciting new SUMMER MENU - available now. See link 👆
Our menus always reflect the changing seasons and we source the best seasonal ingredients, and from local suppliers where possible. The vegetables we use are grown locally - the courgettes are from the village of Bromham in Wiltshire - and our cheese & ice cream is from @bathsoftcheese our neighbour in Kelston! On our new summer menu we have House Smoked (we have our own smoke house on site at The Inn at Freshford) Half Chicken with grilled summer vegetables, bacon chilli jam & spiced skinny fries, Cornish Mussels – steamed in garlic with a white wine sauce & skinny fries; Rainbow Salad packed full of seasonal local vegetables and Whole Grilled Plaice with buttered new potatoes, salad, caper & parsley buerre noisette.
We’ve done the “hard work” of tasting through all the new menu drinks and we think you’ll enjoy taking on the same task so grab a few friends and come by THIS SATURDAY for our new Menu Launch party! We’ve got a long list of new refreshing cocktails as well as a great selection of spiritous drinks for those folks who enjoy the sipping cocktails. While you’re here, be sure to say hi to our guest bartenders Amy and Ruby from Young Joni!