Sunday lunch menu

Mackerel Escabeche

Pickled vegetables, watercress, Melba toast and dill (E, F, G, Mk, Mu, SD)

Serrano Ham Croquettes

Honey and mustard mayonnaise, toasted pine nuts, golden raisins and balsamic (E, G, Mk, Mu, N, SD)

Spinach and Parmesan Velouté (v)

Lovage Chantilly and lovage crisp (Mk)

Bucklesham Asparagus (v)

Sauce Hollandaise (E, Mk, SD)

BBQ Glazed Ox Cheek

Garlic emulsion, smoked shallot, basil and mustard frills (E, F, G, Mk, Mu, S, SD)

Cured Chalk Stream Trout

Prawn samosa, lemon, caper and caviar dressing (C, E, F, G, Mk, Mu, SD)

Roast Ribs of Dry Aged English Beef

Yorkshire pudding, roast potatoes and gravy (E, G, Mk, SD)

Slow Roast Haunch of Venison

Potato fondant, blackberry, rainbow chard, bitter chocolate and red wine jus (Mk, SD)

Dingley Dell Pork Tenderloin and Cider Glazed Pork Belly

Pomme purée, sweetcorn, gem lettuce and mustard sauce (G, Mk, Mu, SD)

Breast of Guinea Fowl and Leg Croquette

Herb gnocchi, leek purée, charred leek and red wine jus (E, G, Mk, SD)

Fillet of Sea Bream

Potato pressing, tenderstem broccoli, sea herbs, mussel and clam cream (F, G, Mo, Mk, SD)

Pavé of Cod

Crushed new potatoes, spinach soubise, chorizo and white bean jus (F, Mk, SD)

All Main Courses Served with: Cauliflower Cheese (Mk, G, E, Mu); Roasted Root Vegetables; Fricassée of Green Beans, Peas and Tenderstem Broccoli (Mk)

Elderflower Crème Brûlée

Scottish shortbread and marinated strawberries (E, G, Mk, SD

Madagascan Vanilla Profiterole

Hazelnut crémeux and hot Bailey’s chocolate sauce (E, G, Mk, N, S, SD)

Raspberry Bakewell Tart

Poached peaches and Granny Smith sorbet (E, G, Mk, N, SD)

Chef’s Selection Cheese Board

Homemade quince chutney, biscuits, grapes and celery (Ce, E, G, Mk, N, SD)

£55.00 per person