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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