December Sunday lunch - SAMPLE MENU

All starters are served with home-baked, artisan bread

S T A R T E R S

Cream of warmly spiced carrot and sweet potato soup (v)

Ham hock terrine, pea puree, crispy black pudding and quail’s egg (can be gf)

Old school king prawn cocktail (gf)

Festive melon & fruits, seasonal fruit sorbet (v) (gf)

Panko-crumbed butternut squash and sage arancini (v)

Coarse smoked mackerel pate, dill pickled cucumber, toasted sour dough

M A I N   C O U R S E

Carved turkey breast, festive stuffing, pigs in blankets

Oven roasted belly pork, savoury stuffing with sausage meat, sage and onion

Traditional roast beef cooked through

Roast leg of lamb

All the above served with Yorkshire pudding, roast potatoes & proper gravy

Pan fried salmon fillet, sautéed spinach, dill and lemon hollandaise sauce

Pui lentil, Portabella mushroom & chestnut and sweet potato hot pot (v)

All meals served with mashed potato & seasonal vegetables

D E S S E R T S

Traditional figgy pudding, brandy sauce, ice cream

White chocolate and dark chocolate mousse, vanilla cream (gf)

Sticky toffee pudding, toffee sauce, malted milk ice cream

Honey and yoghurt panna cotta, roasted fig spiced honey sauce

Warm treacle tart scented with thyme and orange

Cheese Board (Can be gf)

3 scoops ice cream

(v) Vegetarian (gf) Gluten free