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 “CHEF’S TABLE” on a SUNDAY

Example menu,

menu will be written on the day​

Sunday Lunch served12.00 pm until 3.00pm ( Last Orders )

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To Start £9.50

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Homemade Chicken liver parfait,

Borettane onions marinated in aged Balsamic,

mixed leaf, toasted brioche

 

​​ Pan roasted sea scallops wrapped in Parma ham, English Asparagus,

Micro herbs, Lemon grass beurre blanc

£8.00 supplement

 

Warm English Jubilee Asparagus, soft poached egg,

Parma Ham, Honey mustard dressing, Parmesan Crisp

 ( can be v)

 

Salad of Mixed Heritage tomatoes, Burrata, basil & black olives,

Tomato & black olive oil dressing (v)

 

​​ Classic Prawn cocktail with Marie Rose sauce,

Lemon & granary roll

 

To Follow £27.50

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Herb crusted cannon of Lamb, rosemary Jus ( can be gluten free )

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Roast Sirloin of beef, Madeira Jus

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Roast Pork belly, red wine Jus

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Roast breast of Chicken, chipolata wrapped in bacon, stuffing,

Thyme chicken Jus

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The above dishes are served with

Seasonal vegetables, roasted potatoes & Yorkshire pudding

 

Aubergine Parmigiana, blue cheese souffle,

Courgette cannelloni stuffed with pesto,

grilled haloumi and rocket salad, Puttanesca sauce (v)

 

Grilled Salmon, crushed potatoes, buttered carrots, Antiboise sauce

 

To Finish £8.50

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Apple tart tatin, caramel sauce, Chantilly cream, calvados shot

Try a glass of our iced cider wine £15.00 125ml glass

 

Warm pear and Almond frangipane tart, warm chocolate sauce,

vanilla ice cream

Try a glass of our pear iced wine £15.00 125ml glass

 

Selection of plated cheeses £5.00 supplement

 

Home made Rum baba with seasonal fruits, Chantilly cream & rum shot

 

Homemade Classic Lemon tart, Lemon sorbet, fresh berries, raspberry coulis

 

Chocolate Brownie with Pistachio Ice cream ( GF )

 

Raspberry or Rhubarb crème Brûlée, cigarette Russe

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Two courses £33.00, Three courses £42.50

 

 

 

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