Sunday lunch menu

Talbooth Smoked Salmon Mousse

Tartar croquette, crème fraîche, fennel and radish pickles and dill oil (E, F, G, Mk)

British Fillet of Beef Carpaccio

Pommery mayonnaise, smoked cheddar, pickled trompettes and brioche croutons (E, G, Mk, Mu, SD)

Roasted Red Pepper and Tomato Velouté (v)

Pepper julienne and basil (Mk)

Creamed Goats Cheese Mousse (v)

Heritage tomatoes, basil pesto, toasted pine nuts and poppy seed tuille (E, G, Mk, Mu, N, SD)

Grilled Fillet of Mackerel

Siam sauce, pickled kohlrabi, tomato salsa and shiso cress (F, G, Mk, Mu, S, SD)

Braised Rabbit Leg Terrine

Pickled young vegetables, caramelised onion purée and Madeira (E, Mk, SD)

Roast Ribs of Dry Aged English Beef

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

Slow Roast Leg of Lamb

Fondant potato, baby parsnip, rainbow chard and Madeira jus (Mk, SD)

Cornfed Breast of Guinea Fowl

Pomme purée, chive crumb, glazed finger carrot and light jus (G, Mk, SD)

Dingley Dell Pork Tenderloin and Treacle Cured Bacon

Confit potato, pea purée, oyster mushrooms and mustard sauce (G, Mk, Mu, SD)

Fillet of Sea Bream

Crushed Jersey Royals, fennel, mussels and sauce bonne femme (F, Mk, Mo, SD)

Pan Roast Chalk Stream Trout

Tarragon gnocchi, tenderstem broccoli and sauce vierge (E, F, G, 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)

Warm Treacle Tart

Clotted cream and orange (E, G, Mk)

Millionaire Chocolate Torte

Pistachio crémeux and cherry sorbet (E, G, Mk, N, SD)

Banana Delice

Passion fruit jelly, coconut meringue and mango sorbet (E, G, Mk, SD)

Chef’s Selection Cheese Board

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

£52.00 per person