Sunday Lunch


SUNDAY LUNCH MENU

Sample Menu For Spring 2017

2 COURSES £19.50 3 COURSES £25.00

STARTERS

Smoked beef rump, kimchi, pickled vegetable salad

Parsnip, bacon and thyme soup, toasted home-made bread

Oxford Blue cheese cream, pear, fennel, pickled blueberries, beetroot (v)

Steamed mussels, Proscuitto, dill and white wine, toasted bread

Rabbit and pork scotch egg, celeriac puree, chorizo and piccalilli

Blow-torched mackerel, artichoke Niçoise

MAINS

Breast of guinea fowl, champ mash, heritage carrots, carrot puree

Basil potato gnocchi, Jerusalem artichoke, salsify, purple sprouting broccoli, smoked goats cheese, pesto (v,n)

Roast rump of Sussex beef, Yorkshire pudding, roast potatoes seasonal vegetables, cauliflower cheese

Beer-battered cod, hand-cut chips, peas, leeks and sea herbs

Roast leg of Romney Marsh lamb, roast potatoes, fruit chutney, seasonal vegetables, cauliflower cheese

Roast loin of pork, roast potatoes, glazed apple, seasonal vegetables, cauliflower cheese

SIDES – £3.95

Buttered curly kale/ Hand-cut chunky chips/ French beans and Pecorino/ Sweet potato fries, harissa mayo/ Three Yorkies

DESSERTS

Chocolate, toffee, peanut, sultana pot, coffee & pistachio ice cream (n)

Rhubarb pannacotta, rhubarb ice cream, nut biscotti (n)

Apple crumble, vanilla ice cream, tea soaked sultanas, crème anglaise

Selection of four British cheeses, chutney, bread and crackers (£1.50 supplement)

Pistachio rice pudding, poached pear, granola (n)

Warm pear, apricot and quince bakewell, butterscotch ice cream (n)

VAT charged at 20%, Dishes may contain nuts. Groups of 8 or more will have a 10% optional service charge added to the final bill.