January, February & March  2019 Sunday Lunch Menu

Served 12:00pm-2:30pm


Two Courses
£14.95 ~ Three Courses £17.95

TO START

Homemade Soup of the Day With Garlic & Herb Croutons

Lamb Kofta, With Cucumber & Mint Dip and a Goat’s Curd, Red Pepper & Rocket Salad

Prawn & Smoked Salmon Cocktail, With a Cucumber, Dill, Lime & Watercress Salad and a Sour Dough Crisp

Toad in the HoleServed in a Sage & Onion Yorkshire Pudding with Red Onion Marmalade and Gravy

Deep Fried Brie, With Fruit & Gin Chutney and Dressed Leaf

 

TO FOLLOW

Every Sunday, two of the following roasts will be available;

Roast Topside of Beef
Honey Roast Gammon
Rosemary & Garlic Leg of Lamb
Roast Pork Loin with Crackling
Vegan Nut Roast (Always available)
All served with Thyme Roasted Potatoes, Creamy Mashed Potatoes, Seasonal Vegetables, Homemade Yorkshire Pudding and Gravy

Pie of the Week, With Mushy Peas, Homemade Chips and Gravy

Seared Salmon Fillet, With Sautéed Potatoes Tenderstem Broccoli and Bouillabaisse Sauce

Wild Mushroom Pappardelle , With White Wine, Garlic, Shallots and Topped with Rocket and Gran Moravia Cheese

 

TO FINISH

Chocolate Brownie & Black Forrest Ice Cream Sundae
Chocolate Brownie Pieces, Cherry Compote, Vanilla Ice Cream and Kirsch Cream

Apricot Bread & Butter Pudding With Crème Anglaise

Chocolate Pudding
With Chocolate Sauce and Milk Chocolate & Caramel Ice Cream

Lemon & Raspberry Posset
With Chantilly Cream, Crushed Meringue and Almond Shortbread Biscuit

Selection of Cheese & Biscuits, Served with Fruit Cake, Nuts, Apple, Celery, Grapes and Homemade Chutney

(£4 supplement)

 

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