4 – Sunday Lunch Menu (Sample)

Main course – £10.95

2 courses – £14.00

3 courses – £17.00

Children’s portions are £6.50, £8.50 & £10.50 respectively

To Start

Soup of the Day – Broccoli & Nettle.

Chicken liver and pork pâté – with toasted bread.

Home-Smoked Elderflower Salmon – with mixed leaves.

Moules Mariniere – mussels steamed in white wine, garlic & cream.

To Follow

Braised Topside of Beef – with a roast gravy and Yorkshire pudding.

Roast Belly of Pork – with crispy crackling & roast gravy.

Roast Shoulder of Lamb –with a Sage seasoning & roast gravy.

Fillet of Hake – with a creamy vermouth & cockle sauce.

Moules Mariniere – larger portion of mussels done as above with fresh
homemade bread.

Goats’ Cheese Tart – a filo pastry case filled with goats’ cheese, a tomato sauce
& served with mixed leaves.

To Finish

Strawberry Eton Mess.

Iced Banana Parfait

Summer Berry Jelly – made with Cassis & sparkling wine.

Profiteroles – stuffed with cream & drizzled with chocolate sauce.


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