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)