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 “CHEF’S TABLE” on a SUNDAY

Example menu,

menu will be written on the day​

Sunday Lunch served until 5pm ( Last Orders )

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To Start

 

 Homemade chicken liver parfait & Duck Liver pate,

borettane onions, toasted brioche

 

Cream of Asparagus soup, parmesan foam

 

Pan roasted scallops, steamed asparagus, baby watercress,

herb butter sauce £8.00 supplement (GF)

 

Sauté King prawns with Garlic, chili and Parsley butter

 

Spicy lamb meat balls stuffed with Manchego cheese,

tomato sauce & parmesan

 

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