Sunday Lunch Menu

Starters

Carrot and coriander soup (VE | GF)

Smoked salmon, haddock and salmon terrine, caramelized chicory and crispy capers (GF)

Warm ham hock and pea salad, pickled shallot, pea velouté sourdough croute (EF)

Honey-roasted pear, walnut brittle, goat’s cheese curd and red wine dressing (V)

Mains

Roasted sirloin of beef, Yorkshire pudding, pan gravy

Roast rump of lamb, roasted squash, pan gravy (GF | EF)

Roast loin of pork, savoury stuffed apple, crackling and pan gravy

All served with roast potatoes, roast parsnip, root mash, mixed greens, and cauliflower cheese

Fish

Pan fried fillet of cod, charred broccoli, parsley baby potatoes, lemon and dill butter sauce (GF | EF)

Vegetarian

Roasted Crown Prince squash, walnut ketchup, crispy kale (V)

Desserts

Pineapple tart tatin, with coconut ice cream

Apple and rhubarb cobbler, stem ginger syrup, crème Anglaise

White chocolate and raspberry torte, raspberry gel, tuile biscuit

Selection of Ice Cream & Sorbets