Sunday lunch menu

Leek and Potato Velouté (v)

Quails egg and potato tuile (E, Mk)

Serrano Ham Croquettes

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

Talbooth Smoked Salmon

Keta caviar, radish, herb mayonnaise, brioche crouton and rocket (E, F, G, Mk, Mu, SD)

Terrine of Confit Chicken

Chorizo mayonnaise, pickled butternut squash, crispy shallot and little gem (E, G, Mk, Mu, SD)

Smoked Haddock and Poached Egg Tart

Potato, truffle and chive espuma (E, F, G, Mk, SD)

Creamed Goats Cheese Mousse (v)

Baby beetroots, endive and candied hazelnuts (Mk, Mu, N, 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, parsnip, cavolo nero and Maderia jus (Mk, SD)

Dingley Dell Pork Tenderloin and Bacon Jam

Pomme purée, tenderstem broccoli and mustard cream (Mk, Mu, SD)

Breast of Guinea Fowl

Herb gnocchi, confit savoy cabbage, glazed finger carrot and confit guinea fowl leg jus (E, G, Mk, SD)

Fillet of Sea Trout

Pressed Ratte potatoes, rainbow chard with mussel, clam and dill cream (F, G, Mk, Mo, SD)

Pavé of Hake

Crushed new potatoes, samphire with chorizo, baby onion and lobster bisque (C, 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)

Apple and Cinnamon Treacle Pudding

Vanilla poached apple, salted caramel sauce and miso ice-cream (E, G, Mk, SD)

Warm Pecan and Chocolate Pie

Roasted figs, pecan crémeux and barley ice-cream (E, G, Mk, N, SD)

Lemon Meringue Cheesecake

Blueberry marshmallow, crème fraîche and lime Chantilly (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