Sunday lunch menu
Sunday 4th June 2023
Starters |
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Mackerel EscabechePickled vegetables, watercress, Melba toast and dill (E, F, G, Mk, Mu, SD) |
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Serrano Ham CroquettesHoney and mustard mayonnaise, toasted pine nuts, golden raisins and balsamic (E, G, Mk, Mu, N, SD) |
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Spinach and Parmesan VeloutéLovage Chantilly and lovage crisp (Mk) |
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Bucklesham AsparagusSauce Hollandaise (E, Mk, SD) |
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BBQ Glazed Ox CheekGarlic emulsion, smoked shallot, basil and mustard frills (E, F, G, Mk, Mu, S, SD) |
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Cured Chalk Stream TroutPrawn samosa, lemon, caper and caviar dressing (C, E, F, G, Mk, Mu, SD) |
Mains |
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Roast Ribs of Dry Aged English BeefYorkshire pudding, roast potatoes and gravy (E, G, Mk, SD) |
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Slow Roast Haunch of VenisonPotato fondant, blackberry, rainbow chard, bitter chocolate and red wine jus (Mk, SD) |
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Dingley Dell Pork Tenderloin and Cider Glazed Pork BellyPomme purée, sweetcorn, gem lettuce and mustard sauce (G, Mk, Mu, SD) |
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Breast of Guinea Fowl and Leg CroquetteHerb gnocchi, leek purée, charred leek and red wine jus (E, G, Mk, SD) |
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Fillet of Sea BreamPotato pressing, tenderstem broccoli, sea herbs, mussel and clam cream (F, G, Mo, Mk, SD) |
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Pavé of CodCrushed new potatoes, spinach soubise, chorizo and white bean jus (F, Mk, SD) |
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All Main Courses Served with: Cauliflower Cheese (Mk, G, E, Mu); Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli (Mk) |
Desserts |
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Elderflower Crème BrûléeScottish shortbread and marinated strawberries (E, G, Mk, SD |
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Madagascan Vanilla ProfiteroleHazelnut crémeux and hot Bailey’s chocolate sauce (E, G, Mk, N, S, SD) |
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Raspberry Bakewell TartPoached peaches and Granny Smith sorbet (E, G, Mk, N, SD) |
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Chef’s Selection Cheese BoardHomemade quince chutney, biscuits, grapes and celery (Ce, E, G, Mk, N, SD) |
£55.00 per person |