Sunday Lunch Menu

£22.05 for 3 courses including dessert,

£14.95 child portion, children under 12

Excluding babies in high chairs, there is a minimum cover charge of £6.00

Pre-starter (or as we say around here, "to put you on")

Chilli cashews       £2.00
Pot of Greek, green olives     £3.00
Pot of little spicy sausages to nibble    £3.50

Starters

Cream of Spiced Autumn Vegetable soup (V)

Chilled Galia melon & mulled forest berries (GF) (V)

Salad of crayfish and poached smoked hake mousse with Bloody Mary dressing (GF)

Pulled ham hock & vegetable terrine, quail’s egg, pea shoots & seeded, brown bread

Warm bacon, mushroom & Stilton salad with a honey & wholegrain mustard dressing (GF)

Portabella mushroom baked with goat’s cheese, with crostini, wild rocket, pesto & pine nuts (V)

Platter of cured meats, fresh figs and “nibbles” (GF)

Home made chicken liver pate, fruity Cumberland sauce, crusty olive bread

Sea scallops, sweet chilli sauce & crème fraiche (£5.00 supplement) (GF)

Main course

Butter basted, roasted turkey breast with savoury stuffing

Traditional roast Scottish beef topside

Roast leg of Welsh lamb

Roast pork loin with savoury stuffing

All the above served with “dripping” roasties, Yorkshire pudding & proper gravy

Organic, Shetland salmon fishcakes, wilted spinach & hollandaise

Welsh, Sea Bass fillet, king prawns & sauce vierge

(£5.00 supplement) (GF)

Halloumi cheese with basil roasted allotment vegetables (V)

Tart tatin filled with root vegetables roasted in honey & rosemary (V)

All main courses are served with mash potatoes & vegetables with cheese sauce

(GF) - Gluten free
(V) - Vegetarian