Sunday Lunch Menu

Starters

Roast tomato and basil soup (VG | GF | DF)

Ham hock, pea & wholegrain mustard terrine, red onion marmalade (GF | DF)

Peppered mackerel, potato & spring onion salad, pickled cucumber (GF | DF)

Chilled honeydew melon, mixed berry compote (VG | GF |DF)

Tomato, red onion & basil salad, black olive dressing (VG | GF | DF)

Mains

Slow roast pork belly, apple & sage stuffing, apple sauce, red wine jus

Roast sirloin of beef, Yorkshire pudding, gravy & horseradish sauce

Pan fried chicken breast, pig in blanket & chicken jus

Baked fillet of cod, sea salt roasted potatoes, French beans, lemon & caper butter sauce

Cashew, almond & cranberry nut roast, tender stem broccoli, savoury gravy (VG)

All served with roast potatoes, cauliflower & broccoli cheese, braised red cabbage, Chantenay carrots & turnips

Desserts

Steamed syrup sponge pudding, custard and crushed raspberries

Black Forest roulade, black cherries, vanilla cream and chocolate soil

Baked vanilla cheesecake with mandarin compote

Chocolate brownie, vanilla ice cream, salted caramel sauce

Selection of ice creams and sorbets