Sunday Lunch
SAMPLE MENU ONLY
2 courses £31 / 3 Courses £37.50
(child portion £17 / £21)
Fizz by the Glass
CH de l’Auche Brut Sélection Blanc de Noirs Champagne NV, France - £15
Jansz Premium Cuvée NV (Tasmania, Australia) - £9.50
Jansz Cuvée Rosé (Tasmania, Australia) - £10
Prosecco - £7.95 / Prosecco Rosé - £7.95
Starters
Soup
Creamed Parsnip Soup, Roasted Chestnuts & Sage (v)
Prawn Cocktail
Gem Lettuce, Cucumber, Plum Vine Tomato, Sourdough Croutons & Marie Rose Sauce
Goat’s Cheese
Yellison Farm Goat’s Cheese Mousse, Pickled Beetroots, Beetroot Purée, Walnuts & Watercress (v)
Terrine
Pressing of Braised Ham Hocks & Pork Belly, Apple & Vanilla Chutney, Celeriac Purée & Scratchings
Mains
Roast East Harlsey Rump of Beef
Goose Fat Roast Potatoes, Carrot, Swede & Horseradish Mash, Yorkshire Pudding & Red Wine Gravy
(please note meat is served pink unless otherwise requested)
Roast Leg of Faceby Lamb
Goose Fat Roast Potatoes, Minted Peas, Yorkshire Pudding & Rosemary Gravy
(please note meat is served pink unless otherwise requested)
Roast West Rounton Pork Loin
Crackling, Sage & Apricot Stuffing, Creamed Potato, Yorkshire Pudding & Sage Gravy
Cod
Butter Poached North Sea Cod, Lightly Curried Shetland Mussel & Root Vegetable Broth, Crispy Kale
(£5 supplement)
served with Cauliflower Cheese, Honey Glazed Chantenay Carrots & Seasonal Greens
Desserts
Sticky Toffee Pudding
Butterscotch Sauce, Orange & Caramel Ice Cream
Chocolate
Dark Chocolate & Gingerbread Délice, Salted Caramel, Cinnamon Ice Cream, Candied Orange
Custard Tart
Spiced Custard Tart, Cranberry Mivvi Ice Cream, Cranberry Purée
Cheeseboard
British Cheeseboard, Ale Chutney, Red Onion & Thyme Marmalade, Crackers
(£4 supplement)
Dessert Wine & Port (75ml)
Moscatel Vendimia Tardia ‘Marco Fabio’ (Ontañon), Rioja, Spain NV £6.95
Gevonden Old Vine Hanepoot (Daschbosch), Breedekloof, South Africa 2017 £7.95
Vintage Port ‘Colheita’ (Wiese & Krohn), Douro, Portugal 2010 £9.95
10% optional service charge on all tables