​

 “CHEF’S TABLE” on a SUNDAY

Example menu,

menu will be written on the day​

Sunday Lunch served12.30 pm until 3.30pm ( Last Orders )

​ 

To Start

​

​

​Roasted figs stuffed with Gorgonzola &wrapped in Parma ham,

sticky walnut & leaf salad, balsamic glaze

 

Homemade chicken liver parfait, Armagnac soaked prunes d’Agen,

leaf salad, toasted Pain Viennois (CBGF)

 

Pan seared sea scallops, crisp filo of Langoustine,

Micro salad, basil oil & gazpacho dressing

£10.00 supplement (GF)

 

Heritage tomato salad, Kalamata olives and micro basil, Burrata,

Tomato & basil sorbet, basil oil, Balsamic and honey dressing (V)

 

Classic French onion soup, croutons, Gruyere cheese

 

To Follow £26.50

 

Roast Sirloin of beef, Madeira Jus

 

Roast breast of chicken, stuffing, thyme scented chicken jus

 

 Lamb Wellington, rich lamb jus

 

Slow roasted belly of pork, calvados jus

 

The above dishes are served with

Seasonal vegetables, roasted potatoes & Yorkshire pudding

 

Aubergine cannelloni stuffed with green pesto, rocket & grilled halloumi,

roasted artichokes, artichoke puree, buttered Asparagus, parmesan foam (v)

 

Pan roasted Fillet of wild bass, crushed potatoes with dill and olive oil,

sauce vierge

 

 To Finish £12.50

 

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

 

Homemade Rum baba, fresh, fruit, Chantilly cream, raspberry coulis, rum shot

 

Selection of fine cheeses, homemade breads & biscuits

£5.00 supplement (CBGF)

​

Rhubarb crème brulee, cigarette Russe (GF)

​

 Warm Dark chocolate and expresso brownie, Khalua Cream sauce,

Vanilla ice cream (GF)

​

Selection of ice creams & sorbets

           

           Two courses £35.00           

Three courses £40.00