Sunday lunch menu
Sunday 23rd March 2024
Starters |
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Talbooth Smoked SalmonSmoked trout mayonnaise, keta caviar, apple, celery, dill and brioche croutons (Ce, E, F, G, Mk, Mu) |
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Barbeque Glazed Short RibJerusalem artichoke, crispy kale and black garlic (G, Mk, Mu, S, SD) |
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Leek and Potato VeloutéTruffle arancini, crème fraîche, leeks and chive oil (E, G, Mk) |
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Grilled Fillet of Cornish MackerelBrown crab mousse, pickled mouli, fennel and lemon mayonnaise (C, E, F, Mk, Mu, SD) |
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Parma Ham and Smoked Cheddar CroquetteCompressed melon, rocket pesto, Balsamic glaze and toasted pine nuts (E, G, Mk, N, SD) |
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Caramelised Onion and Kidderton Ash Tart FinePomegranate, grapes, lollo rosso and fine herbs (G, Mk, 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 Thetford Forest Venison HaunchPotato terrine, celeriac, blackberry, rainbow chard and red wine jus (Ce, Mk, SD) |
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Butter Roast Breast of Guinea FowlFondant potato, caramelised onion, king oyster mushroom, spring greens and guinea fowl jus (Mk, SD) |
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Tenderloin and Belly of Dingley Dell PorkPomme purée, finger carrot, apple and sage jus (Mk, SD) |
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Fillet of Sea BreamSpinach and shellfish bisque, tomato, tiger prawn and English peas (C, F, Mk, SD) |
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Pan Roast Fillets of PlaicePotato pressing, tenderstem broccoli, mussels and curry velouté (F, Mo, Mk, Mu, 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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Vanilla Panna CottaRhubarb compôte, bread and butter croquette (E, G, Mk, SD) |
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Warm Chocolate FondantBarley crème Anglaise and pear sorbet (E, G, Mk, S, SD) |
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Rum BabaCoconut Chantilly, spiced rum jelly and pineapple sorbet (E, G, Mk, SD) |
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Chef’s Selection Cheese BoardHomemade quince jelly, biscuits, grapes and celery (Ce, E, G, Mk, N, SD) |
£55.00 per person |