​

 “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 )

​

​

 Sunday 15th March 2026

 

To Start £12.50

 

​Classic French onion soup with croutons and Gruyere cheese (CBGF)

 

Lasagne of white Cornish Crab, Chive Nantaise sauce

​

Chicken liver parfait, Armagnac soaked prunes D’Agen,

mixed leaf, toasted brioche

 

​​ Pan roasted sea scallops wrapped in Parma ham,

sauté Chicken of the woods, herb beurre blanc £10.00 supplement

 

Twice baked Roquefort souffle, poached pears, Roquefort crumb,

mixed leaf and walnut salad, balsamic & honey dressing (v)

 

 

To Follow £26.50

 

Roast Lamb Wellington, rosemary Jus

Roast Fillet of beef, Madeira Jus

Slow Roasted pork belly, red wine jus

Roast breast & Thigh of Turkey,

Chipolata wrapped in bacon, stuffing, turkey Jus

 

The above dishes are served with

Seasonal vegetables, roasted potatoes & Yorkshire pudding

 

​ Beetroot wellington, Celeriac puree, Glazed Carrot,

 Gratin dauphinois, Mulled wine & horseradish Jus (v)

 

Pan fried sea bass, bouillabaisse of Mixed local fish, saffron potatoes,

 Prawn & Garlic crouton

 

 To Finish 10.50

  

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

 

Chocolate Brownie with Pistachio Ice cream ( GF )

 

Rhubarb crème brulee, cigarette Russe

 

Two courses £35.00, Three courses £40.00

 

 

 

.

​