The menu isn't large at the Stag, but it's well-prepared and of reasonable value. The Chef (Amanda Griffiths) has done a fine job of creating and interesting assortment on her menu.
Favorite Dish: I had a good look at several items, and a taste of most...
The Beef Cheek Ragout was a wonderful little meat pie of with super-tender roasted beef. It was seasoned and served with a black cherry au jus. MMmmmmmm Mmmmmmm.
The rolled lamb loin was the very definition of succulent. : )
They also had a nice ravioli featuring chicken and porcini mushrooms.
The roasted duck appeared (on another table) to be wonderful. The menu says that the duck is accompanied by a coconut lime rice and a spring onion omelet. Also appearing, from my next table vantage-point, to be great was the "seafood fricasse".