Sunday Carvery

Starters

Carrot and coriander soup, served with crusty bread roll

Ardennes pate, apple chutney, baby leaf salad and malted toast

Potted hot smoked salmon and shrimp topped with clarified dill and lemon butter, ciabatta crostini

Red wine poached pear, Sussex blue cheese, candied walnuts

Mains

All carved by our chefs

Prime roast topside of beef, Yorkshire pudding, rich meat gravy

Honey and mustard glazed gammon, rich meat gravy

Mint and caper marinated leg of lamb, rich meat gravy

Basted turkey breast, with cranberry seasoning and pigs in blanket

Loin of pork, rich meat gravy

Root vegetable nut roast, with vegetarian gravy (V)

All served with crispy roast potatoes and a selection of freshly prepared market vegetables.

Desserts

Apple and mixed berry crumble with dairy custard

Baked white chocolate cheesecake, raspberry compote

Hot cross bun bread and butter pudding, dairy custard

Selection of vanilla, chocolate, strawberry and salted caramel ice cream (3 scoops)

Kid’s ice cream pots with the above flavour choices