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“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 )
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To Start
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​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)
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Rhubarb crème brulee, cigarette Russe (GF)
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Warm Dark chocolate and expresso brownie, Khalua Cream sauce,
Vanilla ice cream (GF)
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Selection of ice creams & sorbets
Two courses £35.00
Three courses £40.00