
SUNDAY MENU
STARTERS
Pressed ham hock, Pommery mustard and black pudding with pickled damson jam
Scottish mussels in a tomato, basil and white wine sauce
Goats cheese parfait with aged balsamic reduction and a grape and apple chutney
Sautéed chicken livers with pancetta and pearl onions in a puff pastry box
Deep fried calamari with garlic aioli and a sun blushed tomato salad in a filo cup
Warm wild mushroom paté with toasted focaccia and Cumberland jelly
MAIN COURSES
Finest rib eye of Aberdeen Angus with Yorkshire pudding
Roasted rump of Welsh lamb with a herb crust and a fresh mint and redcurrant jus
Sunday roast of the day served with traditional garnish
Roasted supreme of Scottish salmon sat on a bed of cucumber, black olives, tomatoes, wilted baby gem and a sun ripened tomato sauce
Pan fried guilt head sea bream with a fricassée of artichokes, broad beans and potatoes and a light tapenade vinaigrette
Wild mushroom risotto with a crisp roquette and parmesan salad
DESSERTS
Bluebells crumble with ice cream or homemade custard
Toffee and vanilla crème brulée with a rum and raisin ice cream
Homemade doughnut with walnut ice cream and chocolate sauce
Cinnamon meringue with warm poached fruits and a sweet red wine jelly
Homemade ice creams and sorbets
Selection of British and continental cheeses and flavoured wafers
2 Courses £19.95 / 3 Courses £24.00
A discretionary service charge of 10% will be added to your bill & VAT at 17.5% is included
Summer Lunch Menu
A la carte starters Summer | A la carte main courses Summer
A la carte desserts Summer
Sunday Menu | Kids Menu | Wine List

