The White Lion at Knighton

Bar Plates

To keep you going until Dinner

• Pork PieGBP 4.00

• Rarebit on ToastGBP 1.00

• Scotch EggsGBP 5.00

• Venison Sausage BitesGBP 5.00

• Pot of PrawnsGBP 5.00

Main Menu

Best consumed with Friends & Loved Ones

Lions Classics

• Mac 'n' CheeseGBP 9.00

• Pie of the weekGBP 11.00

  w/ Mash & Greens

• Fish 'n' ChipsGBP 15.00

  w/ Tartar & Peas

• Lion's DipGBP 12.00

• Knighton BurgerGBP 12.00

  w/ Cheddar or Blue & Fries

Starters

• Soup of the DayGBP 5.00

• Crab & ClamsGBP 9.00

  in a Tomato Broth

• Wild Boar TerrineGBP 7.00

  w/ Toast & Chutney

• Shepherds Pie FrittersGBP 6.00

  w/ Spiced Gravy & Oriental Slaw

• AsparagusGBP 6.00

  w/ Cauliflower & Hollandaise

• British Charcuterie SharerGBP 15.00

  Selection of Cured Meats w/ Terrine, Toast & Antipasti

Salads & Pasta

• Purple Sprouting BroccoliGBP 6.00

  Watercress & Pumpkin Seed Salad

• Ox Tongue SaladGBP 6.50

  w/Puy Lentils, Watercress & Salsa Verde

• Crab & Prawn LinguineGBP 7.50

Mains

• Lamb LoinGBP 15.00

  w/ Gnocchi, Wild Garlic Pesto & Barrel Aged Feta

• Sea TroutGBP 16.00

  w/ French Peas & Brown Shrimp Butter

• Pan Fried ChickenGBP 15.00

  w/Lentil & Asparagus

• Mushroom & Tarragon LasagneGBP 12.00

  w/ Herb Salad

• Braised Ox Cheek & EPA Curry

  w/ Brown Rice & Pak Choi

• Half a Lobster, Bacon & New Potatoes

  w/ Purple Sprouting Broccoli

• Steak (Rib Eye or Rump)GBP 20.00

  W/ Mushrooms, Tomatoes, Watercress & Chips. Steak Sauces: Pepper & Cognac / Whiskey & Cheddar / Port & Stilton

Extras

• Fries / Chips / MashGBP 3.00

• Garlic BreadGBP 3.00

• Lion's 'SlawGBP 3.00

• Mixed SaladGBP 3.00

• Seasonal VegGBP 3.00

• Bubble 'n' SqueakGBP 4.00

• Sweet Potato FriesGBP 4.00

Desserts

Crafted with Love

• Jellied Rhubarb & Vanilla "Soup"GBP 6.00

  Set w/ fresh Rhubarb & Topped w/ Clotted Cream

• Chocolate & TeaGBP 6.00

  White Chocolate Mousse w/ Matcha Green Tea Ganache

• Red Velvet WaffleGBP 6.00

  Topped w/ Fresh Fruit & Vanilla Icing

• Gooseberry Cheesecake

  Baked, topped w/ Gooseberry & Served w/ Elderflower Sorbet

• Brioche Bread & Butter PuddingGBP 6.00

  An Old School Pud w/ a White Lion Twist - The Landlady's favourite! Served w/ Clotted Cream

• Selection of 3 or 5 CheesesGBP 7.50

  See the Cheese Menu

Ice Cream & Sorbets

• Ice CreamGBP 2.00

  Vanilla, Strawberry, Chocolate, Honey Comb, Rum & Raisin, Espresso

• SorbetsGBP 2.00

  Pear, Lemon, Blackberry

Cheese

Selected by Harvey & Brockless for The White Lion at Knighton because we just love Cheese!

• Westcombe Cheddar

  A deep complex flavour w/ a mellow tang and long notes of citrus, hazelnut and caramel. This cheese is often called a 'five-mile Cheddar', as you're still tasting it five miles down the road!

• Blue Monday

  Alex James (from rock group Blur) named this cheese after his favourite New Order song. It is a deliciously creamy cheese w/ bold blue streaks running through it, giving a deep and rich blue flavour, complimented by a slightly sweet finish

• Baron Bigod

  A creamy, white bloomy-rind cheese and the UK's only raw milk farmhouse Brie made by Jonathan and Dulcie Crickmore in Bungay, Suffolk. Ladled by hand and aged for up to 8 weeks, Baron Bigod has a smooth, delicate silky texture and golden paste w/ long lasting warm earth, farmyard and mushroom flavours

• Rollright

  A soft cow's milk cheese made by David Jowett and Antony Curnow on King Stone Farm in Oxfordshire. This washed rind cheese is inspired by the soft cheeses of the French and Swiss Alps. The texture is soft and yolky, w/ mostly buttery and full flavours and a not overly pungent aroma

• Wife of Bath

  Taking its name from Chaucer's Canterbury Tales and when you cut into a Wyfe of Bath you will get a taste of old England. Succulent, nutty and creamy. This semi-hard cheese is made by placing the curd in cloth lined baskets, meaning it retains the basket shape and has a soft light caramel colour

• Pave Cobble

  Made by White Lake from ewes' milk sourced from a small family farm. This lactic cheese is delicately hand-ladled before being salted, "charcoaled", and then matured for around 3 weeks to form a wrinkly rind, protecting a light mousse-like core. The cheese is named in celebration of the Spring classic bike races on the cobbled roads in Belgium and northern France

• Blanche

  Created in Worcester by George Bramham. Made from raw milk from the Treworgan farm near Ross on Wye. Sporting a wrinkly alabaster coat, underneath lies a mousse like paste that has flavours of honeysuckle and herbs w/ a peppery tingle

• Goddess

  Another of Alex James creations is Goddess No. 5. It has been awarded 3 of the most impressive Cheese awards possible. It is a delectable semi soft cheese made w/ rich Guernsey cows milk. The rind is gently washed in Temperley Somerset Cider giving the paste and the ring a wonderful silky golden hue