Sunday’s Lunch Menu
Chicken and mushroom broth, mushroom and coriander dumpling, toasted sough dough.
Salt and pepper squid, sweet chilli sauce.
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).
Chefs seafood cocktail, brown bread and butter.
Smoked chicken & ham hock terrine, candied pistachio, sweet & sour apricot, warm toasted.
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.
Soy and ginger marinated beef skirt, mixed vegetable and water chestnut chow-mein.
Lemon caper tuna, granny’s potatoes, cauliflower cheese.
Bubble and squeak risotto, crispy fried egg, garlic focaccia.