May 2026
Our Sunday menu
May spring Sunday lunch at The Riverside Inn.
Sunday nibbles
- Homemade focaccia - olive oil, balsamic (VE)
- Marinated olives (VE)
- Chipolata - honey, wholegrain, spring onion (GF)
- Croquettes - leek, ham, smoked cheddar (GF)
To start
- Scotch egg - Herefordshire apple ketchup, pear, radish (GF)
- Hoisin pork belly - spring onion, radish, sesame (GF)
- Wye Valley asparagus - crispy poached egg, hollandaise sauce (V)
- Soup of the day
The main event
- 52hr rib of beef - burnt shallot, thyme jus
- Buttermilk chicken breast - creamed leeks, tarragon stuffing
- Leg of lamb - buttered cabbage, minted jus
- Mushroom & mixed nut loaf - onion jus, buttered asparagus (V), (GF)
- All served with roasted potatoes, Yorkshire pudding, cauliflower cheese & seasonal vegetables.
- (All gluten free without a Yorkshire pudding)
On the side
- Parmesan & chive fries - truffle aioli (GF)
- Fries (GF), (VE)
- Charred broccoli, honey glazed chantenay carrots (GF), (VE)
- Rainbow salad (GF), (VE)