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 “CHEF’S TABLE” on a SUNDAY

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Example menu

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Sunday Lunch Menu

&

Super Sunday Supper night

 ( additional items will be added, potatoes and vegetables

may be altered for evening service)

 

To Start £10.50

 

Homemade chicken liver parfait with marinated prunes de d’Agen,

leaf salad, brioche toast

 

Warm salad of poached pears, beetroot, walnuts and Roquefort cheese,

reduced poaching Liquid (v)

 

Classic French onion soup with garlic croutons and Gruyere cheese

 

Cream of watercress soup (v)

 

Homemade crab croquettes, crispy celeriac, leaf salad, lemon aioli dressing

 

 

To Follow £19.50

 

Roast fillet of beef, Madeira Jus

 

Slow roasted pork belly, calvados Jus

 

Roast supreme of corn fed chicken, chipolata sausage wrapped in bacon,

Toulouse sausage, sage and onion stuffing, thyme scented jus

 

Roast lamb wellington, rosemary scented Lamb Jus

 

All served with confit roasted king Edwards potatoes, seasonal vegetables,

honey roasted parsnips and Yorkshire pudding

 

Rissotto of mixed mushrooms and foraged morel mushrooms,

grated parmesan (v)

 

Steamed fillets of brill, creamed leeks, Jerusalem artichoke espuma, sauté potatoes, sauternes cream sauce

  

To Finish

 

Desserts £9.50 & Cheese

 

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

Try a glass of our “Once upon a tree” Iced Cider £12.50 125ml glass

 

Selection of fine cheeses, homemade breads & biscuits

£5.00 supplement

 

Selection of ice creams and sorbets

 

Pistachio crème brulee, cigarette Russe

 

Dark chocolate fondant, Pistachio ice cream, banana fritter

 

 

2 courses £27.50

3 courses £34.50