Sunday Lunch

 

2 Courses £27 / 3 Courses £32.50

(Child £15 / £20)

 

Fizz by the Glass

Lallier Grand Cru Grande Réserve Champagne NV - £14 / Prosecco – £7.25 / Prosecco Rosé - £7.25

 

Starters

Butternut Squash Soup, Toasted Squash Seeds & Chives (v)

Whipped Chicken Liver Parfait, Red Onion Marmalade & Toasted Brioche

Prawn Cocktail, Cucumber, Tomato, Marie Rose Sauce

Yellison Farm Goat’s Cheese Mousse, ‘Waldorf Salad’

Mains

Roast Grand Reserve Rump of Beef

Goose Fat Roast Potatoes, Yorkshire Pudding & Red Wine Gravy

(please note meat is served pink unless otherwise requested)

 

Roast Leg of Lamb

Goose Fat Roast Potatoes, Crushed Minted Peas, Yorkshire Pudding & Rosemary Gravy

(please note meat is served pink unless otherwise requested)

 

Roast Loin of Pork

Sage & Apricot Stuffing, Crackling, Creamed Potato, Yorkshire Pudding & Sage Gravy

 

North Sea Cod

Butter Poached North Sea Cod Braised Leeks, Shellfish, Caper & Lemon Beurre Noisette

 (£2 supplement)

Served with Cauliflower Cheese, Honey Glazed Carrots & Seasonal Greens


 

Desserts

Glazed Salted Caramel Custard Tart, Orange & Caramel Ice Cream, Pecan Praline 

Yorkshire Forced Rhubarb & Vanilla Cheesecake, Crystalised Ginger Ice Cream

Sticky Toffee Pudding, Butterscotch Sauce, Clotted Cream & Vanilla Ice Cream

British Cheeseboard, Ale Chutney, Quince Jelly & Crackers

 (£4 supplement)

Dessert Wine & Port

Moscato d’Asti ‘Palazzina Vendemmia Tardiava’ (Il Cascinone), Piemonte, Italy 2015 £6.25 (75ml)

Vintage Port ‘Quinta do Retiro Novo’ (Wiese & Krohn), Douro, Portugal 2004 £8.95 (75ml)