1
WED to SAT: 12pm - 9pm Sun: 10am – 7pm DESSERTS BAKEWELL TART BRAMBLED CHERRIES, CANDIED ALMONDS, WHITE CHOCOLATE SAUCE £6.00 STICKY TOFFEE PUDDING SALTED CARAMEL SAUCE, BOOZY PRUNES, CLOTTED CREAM ICE CREAM £6.00 FRUIT & NUT CHOCOLATE BROWNIE PEANUT BUTTER CREAM, SALTED CARAMEL BRITTLE, ORANGE CURD £6.00 LEMON & VANILLA CHEESECAKE LEMON CURD, CANDIED PEEL, CITRUS TUILLE £6.00 COFFEE GRANITA WITH BAILEYS & KHALUA £7.00 SHROPSHIRE BLUE P V SHROPSHIRE BLUE WAS FIRST INVENTED BY A CHEESEMAKER IN INVERNESS, WHO ADAPTED A STILTON RECIPE BY ADDING ANNATTO TO GIVE IT A SUNSET ORANGE COLOUR. STILTON MAKERS EVENTUALLY ADOPTED THE CHEESE AS THEIR OWN. CREAMY, BUT WITHOUT THE SAME LEVEL OF SPICE AS STILTON, THE CHEESE HAS CARAMEL HINTS AND A NUTTY FINISH. LINCOLNSHIRE POACHER UP A CROSS BETWEEN A TRADITIONAL WEST COUNTRY CHEDDAR AND AN ALPINE CHEESE SUCH AS COMTÉ. MATURED FOR 14-16 MONTHS ON WOODEN BOARDS, ITS FLAVOUR IS SWEET AND NUTTY WITH A SAVORY FINISH. PERL LAS P V PERL LAS MEANS ‘BLUE PEARL’ IN WELSH – A FITTING NAME FOR THIS CRITICALLY ACCLAIMED BLUE CHEESE MADE IN CARMARTHENSHIRE. THERE’S A RICH CREAMINESS ON FIRST TASTE, FOLLOWED BY A SHORT BURST OF SALTINESS BEFORE THE DELICATE BLUE TANG KICKS IN. A WHITE LION FAVORITE BARON BIGOD UP A CREAMY, WHITE BLOOMY-RIND CHEESE AND THE UK’S ONLY RAW MILK FARMHOUSE BRIE MADE 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. WYFE OF BATH P V TAKING ITS NAME FROM CHAUCER’S CANTERBURY TALES, 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 P V MADE FROM EWES’ MILK SOURCED FROM A SMALL FAMILY FARM IN SOMERSET. THIS 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. CLARA UP V JULIAN & HELEN COULDN’T RESIST INCLUDING THIS WONDERFUL WORCESTERSHIRE CHEESE ON THE MENU IN CELEBRATION OF THEIR YOUNGEST DAUGHTER CLARA. THIS CHEESE HAS A BUTTERY FLAVOUR CUT THROUGH WITH LEMONY NOTES AND HINTS OF FRESHLY CUT GRASS, BEFORE IT UNFOLDS INTO A LONG SAVOURY FINISH. THE DARK GREY RIND CONTRASTS AGAINST THE BRILLIANT WHITE PASTE MAKING CLARA A STAR OF THE CHEESEBOARD. GODDESS P V GODDESS NO. 5 IS AN ALEX JAMES CREATION. 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 GODDESS P V GODDESS NO. 5 IS AN ALEX JAMES CREATION. 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 UP: UNPASTTEURISED P: PASTEURISED V: SUITABLE FOR VEGETARIANS SELECTED FOR THE WHITE LION BY 1 SCOOP £2.00 2 SCOOPS £4.00 3 SCOOPS £5.50 CHOOSE FROM ICE CREAM: VANILLA, CHOCOLATE, STRAWBERRY, CLOTTED CREAM, RUM & RAISIN SORBET: PEAR, LEMON, BLACKBERRY British Artisan Cheeseboard CHOOSE 3 FOR £7.50 OR 5 FOR £11.50 SERVING FOOD MON - TUE: 5pm to 11pm WED to SUN: 12NOON to 11pm BAR OPEN APRIL to JUNE LOCALLY SOURCED SEASONAL PRODUCE FRESHLY MADE WITH LOVE SPRING MENU 2018 Snugburys Ice Cream Sweet & Sticky 50ML / BOTTLE RUBY PORT £3.00 / £22.00 WINE & SOUL 10 YEAR OLD TAWNY PORT £5.50 / £43.00 DOWS QUINTA DO BOMFIM VINTAGE PORT £6.50 / £49.00 CHATEAU LE FAGE, MONBAZILLAC, FRANCE HALF BOTTLE £18.00 TANNERS MARISCAL MANZANILLA SHERRY £3.00 / £22.00 DESSERT COCKTAILS OLD FASHIONED WOODFORD RESERVE RUM, BITTERS, SUGAR & A DROP OF WATER £6.00 ESPRESSO MARTINI CIROC FRENCH VANILLA VODKA, KHALUA & ESPRESSO £7.00 LIMONCELLO £3.00 CHATEAU MONTIFAUD VSOP BRANDY £4.00 TEA AND COFFEE FILTERED COFFEE BY COFFEE FOLK, SHROPSHIRE ‘CALLOOH! CALLAY!’ SIGNATURE BLEND £2.50 NOVUS LOOSE LEAF TEA ENGLISH BREAKFAST, SAPPHIRE EARL GREY, CITRUS CAMOMILE, EGYPTIAN MINT TEA £2.00 ESPRESSO £2.00 DOUBLE ESPRESSO £3.00 CHOICE OF LIQUEUR COFFEE FROM £5.50 VAT INCLUDED. PLEASE ADVISE US OF ANY ALLERGIES. ALL OUR FOOD IS PREPARED FRESH IN OUR KITCHEN, WHERE NUTS, SHELLFISH, GLUTEN & POSSIBLE ALLERGENS ARE HANDLED. PLEASE ASK FOR A FULL LIST OF INGREDIENTS & DIETARY INFORMATION. 01630 647300 LONDON ROAD, KNIGHTON, TF9 4HJ @ THEKNIGHTONLION @THEWHITELIONATKNIGHTON WWW.THEWHITELIONATKNIGHTON.COM ICE CREAM ICE CREAM FOR THE WHITE LION BY

ICE CREAM FOR THE WHITE LION BY Snugburys Ice … · a white lion favorite baron bigod up a creamy, white bloomy-rind cheese and the uk’s only raw milk farmhouse brie made in bungay,

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WED to SAT: 12pm - 9pmSun: 10am – 7pm

DESSERTS

B A K E W E L L TA R T B R A M B L E D C H E R R I E S , C A N D I E D A L M O N D S , W H I T E

C H O C O L AT E S A U C E£6 . 0 0

S T I C K Y T O F F E E P U D D I N G

S A LT E D C A R A M E L S A U C E , B O OZ Y P R U N E S , C L O T T E D C R E A M I C E C R E A M

£6 . 0 0

F R U I T & N U T C H O C O L AT E B R O W N I EP E A N U T B U T T E R C R E A M ,

S A LT E D C A R A M E L B R I T T L E , O R A N G E C U R D £6 . 0 0

L E M O N & VA N I L L A C H E E S E C A K E L E M O N C U R D , C A N D I E D P E E L , C I T R U S T U I L L E

£6 . 0 0

C O F F E E G R A N I TAW I T H B A I L E Y S & K H A L U A

£ 7. 0 0

S H R O P S H I R E B L U E P VS H R O P S H I R E B L U E W A S F I R S T I N V E N T E D B Y A C H E E S E M A K E R I N I N V E R N E S S , W H O A D A P T E D A S T I LT O N R E C I P E B Y A D D I N G A N N AT T O T O G I V E I T A S U N S E T O R A N G E C O L O U R . S T I LT O N M A K E R S E V E N T U A L LY A D O P T E D T H E C H E E S E A S T H E I R O W N . C R E A M Y, B U T W I T H O U T T H E S A M E L E V E L O F S P I C E A S S T I LT O N , T H E C H E E S E H A S C A R A M E L

H I N T S A N D A N U T T Y F I N I S H .

L I N C O L N S H I R E P O A C H E R U PA C R O S S B E T W E E N A T R A D I T I O N A L W E S T C O U N T R Y C H E D D A R A N D A N A L P I N E C H E E S E S U C H A S C O M T É . M AT U R E D F O R 1 4-1 6 M O N T H S O N W O O D E N B O A R D S , I T S

F L AV O U R I S S W E E T A N D N U T T Y W I T H A S AV O R Y F I N I S H .

P E R L L A S P VP E R L L A S M E A N S ‘ B L U E P E A R L’ I N W E L S H – A F I T T I N G N A M E F O R T H I S C R I T I C A L LY A C C L A I M E D B L U E C H E E S E M A D E I N C A R M A R T H E N S H I R E . T H E R E ’ S A R I C H C R E A M I N E S S O N F I R S T TA S T E , F O L L O W E D B Y A S H O R T B U R S T O F S A LT I N E S S B E F O R E T H E D E L I C AT E B L U E TA N G K I C K S I N . A W H I T E

L I O N FAV O R I T E

B A R O N B I G O D U PA C R E A M Y, W H I T E B L O O M Y- R I N D C H E E S E A N D T H E U K ’ S O N LY R A W M I L K FA R M H O U S E B R I E M A D E I N B U N G AY, S U F F O L K . L A D L E D B Y H A N D A N D A G E D F O R U P T O 8 W E E K S , B A R O N B I G O D H A S A S M O O T H , D E L I C AT E S I L K Y T E X T U R E A N D G O L D E N PA S T E W / L O N G L A S T I N G W A R M

E A R T H , FA R M YA R D A N D M U S H R O O M F L AV O U R S .

W Y F E O F B AT H P VTA K I N G I T S N A M E F R O M C H A U C E R ’ S C A N T E R B U R Y TA L E S , W H E N Y O U C U T I N T O A W Y F E O F B AT H Y O U W I L L G E T A TA S T E O F O L D E N G L A N D . S U C C U L E N T, N U T T Y A N D C R E A M Y. T H I S S E M I - H A R D C H E E S E I S M A D E B Y P L A C I N G T H E C U R D I N C L O T H L I N E D B A S K E T S , M E A N I N G I T R E TA I N S T H E B A S K E T S H A P E A N D H A S A S O F T L I G H T

C A R A M E L C O L O U R .

PAV E C O B B L E P VM A D E F R O M E W E S ’ M I L K S O U R C E D F R O M A S M A L L FA M I LY FA R M I N S O M E R S E T. T H I S C H E E S E I S D E L I C AT E LY H A N D - L A D L E D B E F O R E B E I N G S A LT E D , “ C H A R C O A L E D ”, A N D T H E N M AT U R E D F O R A R O U N D 3 W E E K S T O F O R M A W R I N K LY R I N D , P R O T E C T I N G A L I G H T M O U S S E- L I K E C O R E . T H E C H E E S E I S N A M E D I N C E L E B R AT I O N O F T H E S P R I N G C L A S S I C B I K E R A C E S O N T H E C O B B L E D R O A D S I N

B E L G I U M A N D N O R T H E R N F R A N C E .

C L A R A U P VJ U L I A N & H E L E N C O U L D N ’ T R E S I S T I N C L U D I N G T H I S W O N D E R F U L W O R C E S T E R S H I R E C H E E S E O N T H E M E N U I N C E L E B R AT I O N O F T H E I R Y O U N G E S T D A U G H T E R C L A R A . T H I S C H E E S E H A S A B U T T E R Y F L AV O U R C U T T H R O U G H W I T H L E M O N Y N O T E S A N D H I N T S O F F R E S H LY C U T G R A S S , B E F O R E I T U N F O L D S I N T O A L O N G S AV O U R Y F I N I S H . T H E D A R K G R E Y R I N D C O N T R A S T S A G A I N S T T H E B R I L L I A N T W H I T E PA S T E M A K I N G C L A R A A S TA R O F T H E

C H E E S E B O A R D .

G O D D E S S P VG O D D E S S N O . 5 I S A N A L E X J A M E S C R E AT I O N . I T I S A D E L E C TA B L E S E M I S O F T C H E E S E M A D E W / R I C H G U E R N S E Y C O W S M I L K . T H E R I N D I S G E N T LY W A S H E D I N T E M P E R L E Y S O M E R S E T C I D E R G I V I N G T H E PA S T E A N D T H E R I N G A

W O N D E R F U L S I L K Y G O L D E N H U E

G O D D E S S P VG O D D E S S N O . 5 I S A N A L E X J A M E S C R E AT I O N . I T I S A D E L E C TA B L E S E M I S O F T C H E E S E M A D E W / R I C H G U E R N S E Y C O W S M I L K . T H E R I N D I S G E N T LY W A S H E D I N T E M P E R L E Y S O M E R S E T C I D E R G I V I N G T H E PA S T E A N D T H E R I N G A

W O N D E R F U L S I L K Y G O L D E N H U E

U P : U N PA S T T E U R I S E D P : PA S T E U R I S E DV: S U I TA B L E F O R V E G E TA R I A N S

S E L E C T E D F O R T H E W H I T E L I O N B Y

1 S C O O P£2 . 0 0

2 S C O O P S£4 . 0 0

3 S C O O P S£5 . 5 0

C H O O S E F R O M

I C E C R E A M : VA N I L L A , C H O C O L AT E , S T R AW B E R R Y, C L O T T E D C R E A M ,

R U M & R A I S I N

S O R B E T: P E A R , L E M O N , B L A C K B E R R Y

British ArtisanCheeseboard

C H O O S E 3 F O R £ 7. 5 0 O R 5 F O R £1 1 . 5 0

S E R V I N G F O O D

MON - TUE: 5pm to 11pmWED to SUN: 12NOON to 11pm

B A R O P E N

APRIL to JUNELOCALLY SOURCED

SEASONAL PRODUCEFRESHLY MADE

WITH LOVE

S P R I N G M E N U 2 0 1 8

SnugburysIce Cream

Sweet & Sticky5 0 M L / B O T T L E

R U B Y P O R T £3 . 0 0 / £22 . 0 0

W I N E & S O U L 1 0 Y E A R O L D

TAW N Y P O R T£5 . 5 0 / £4 3 . 0 0

D O W S Q U I N TA D O B O M F I MV I N TA G E P O R T

£6 . 5 0 / £4 9. 0 0

C H AT E A U L E FA G E ,M O N B A Z I L L A C , F R A N C E

H A L F B O T T L E£1 8 . 0 0

TA N N E R S M A R I S C A LM A N Z A N I L L A S H E R R Y

£3 . 0 0 / £22 . 0 0

DESSERTCOCKTAILS

O L D FA S H I O N E D W O O D F O R D R E S E R V E R U M , B I T T E R S ,

S U G A R & A D R O P O F WAT E R £6 . 0 0

E S P R E S S O M A R T I N I C I R O C F R E N C H VA N I L L A V O D K A ,

K H A L U A & E S P R E S S O £ 7. 0 0

L I M O N C E L L O £3 . 0 0

C H AT E A U M O N T I FA U D V S O P B R A N DY £4 . 0 0

TEA AND COFFEE

F I LT E R E D C O F F E E B Y C O F F E E F O L K , S H R O P S H I R E

‘ C A L L O O H ! C A L L AY ! ’ S I G N AT U R E B L E N D£2 . 5 0

N O V U S L O O S E L E A F T E A

E N G L I S H B R E A K FA S T, S A P P H I R E E A R L G R E Y,C I T R U S C A M O M I L E , E G Y P T I A N M I N T T E A

£2 . 0 0

E S P R E S S O £2 . 0 0

D O U B L E E S P R E S S O £3 . 0 0

C H O I C E O F L I Q U E U R C O F F E E F R O M £5 . 5 0 VAT INCLUDED. PLEASE ADVISE US

OF ANY ALLERGIES. ALL OUR FOOD IS PREPARED FRESH IN OUR KITCHEN,WHERE NUTS, SHELLFISH, GLUTEN & POSSIBLE ALLERGENS ARE HANDLED. PLEASE ASK FOR A FULL LIST OF INGREDIENTS & DIETARY INFORMATION.

01630 647300

LONDON ROAD, KNIGHTON, TF9 4H J

@ THEKNIGHTONLION

@THEWHITELIONATKNIGHTON

W W W . T H E W H I T E L I O N A T K N I G H T O N . C O M

ICE CREAM

I C E C R E A M F O R T H E W H I T E L I O N B Y