Sunday’s Lunch Menu
Summer vegetable broth, crispy leek, Parmesan and chive, potato twigs, potato & rosemary toast.
Smoked salmon, melon & egg salad.
Chicken liver and brandy pate, onion marmalade, warm toast.
Grilled halloumi, super-food salad (kale, quinoa, omega seeds, carrot, cauliflower pickled watermelon, pomegranate, coriander, mint).
Deep fried crispy whitebait, chipotle sauce, brown bread and butter.
Spare ribs of pork, barbecue sauce, purple slaw.
Roasted prime rump of aged beef, Yorkshire pudding and all the trimmings.
Roasted leg of lamb Boulangere, roast onions and seasonal vegetables.
Crispy roast chicken, lemon and butter jus, sausage meat dumpling, roast potatoes and seasonal vegetables.
Chicken, pepper and potato Jalfrezi, cardamom, lemon and coriander rice, naan bread.
Pan fried olive and pesto crusted pollock fillet, curly kale, potatas bravas.
Baked aubergine, spinach and ricotta, mixed salad, garlic and rosemary bread.