Sunday lunch menu

Sunday 23rd March 2024

Starters

Talbooth Smoked Salmon

Smoked trout mayonnaise, keta caviar, apple, celery, dill and brioche croutons (Ce, E, F, G, Mk, Mu)

Barbeque Glazed Short Rib

Jerusalem artichoke, crispy kale and black garlic (G, Mk, Mu, S, SD)

Leek and Potato Velouté (v)

Truffle arancini, crème fraîche, leeks and chive oil (E, G, Mk)

Grilled Fillet of Cornish Mackerel

Brown crab mousse, pickled mouli, fennel and lemon mayonnaise (C, E, F, Mk, Mu, SD)

Parma Ham and Smoked Cheddar Croquette

Compressed melon, rocket pesto, Balsamic glaze and toasted pine nuts (E, G, Mk, N, SD)

Caramelised Onion and Kidderton Ash Tart Fine (v)

Pomegranate, grapes, lollo rosso and fine herbs (G, Mk, SD)

Mains

Roast Ribs of Dry Aged English Beef

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

Slow Roast Thetford Forest Venison Haunch

Potato terrine, celeriac, blackberry, rainbow chard and red wine jus (Ce, Mk, SD)

Butter Roast Breast of Guinea Fowl

Fondant potato, caramelised onion, king oyster mushroom, spring greens and guinea fowl jus (Mk, SD)

Tenderloin and Belly of Dingley Dell Pork

Pomme purée, finger carrot, apple and sage jus (Mk, SD)

Fillet of Sea Bream

Spinach and shellfish bisque, tomato, tiger prawn and English peas (C, F, Mk, SD)

Pan Roast Fillets of Plaice

Potato pressing, tenderstem broccoli, mussels and curry velouté (F, Mo, Mk, Mu, SD)

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

Desserts

Vanilla Panna Cotta

Rhubarb compôte, bread and butter croquette (E, G, Mk, SD)

Warm Chocolate Fondant

Barley crème Anglaise and pear sorbet (E, G, Mk, S, SD)

Rum Baba

Coconut Chantilly, spiced rum jelly and pineapple sorbet (E, G, Mk, SD)

Chef’s Selection Cheese Board

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

£55.00 per person