November Sunday Lunch
Parsnip and bramley apple soup
Freshwater crayfish and mango cocktail
Locally oak smoked Scottish salmon, crème fraiche and blinis
Twice baked gruyere soufflé with walnut oil dressed leaves
Hot free range chicken and mushroom puff pastry cup
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Roast rib of English beef, Yorkshire pudding
Roasted belly of Pork, apricot and sage stuffing
Pan fried fillets of lemon sole and scallops, lemon herb butter
Wild mushroom and Arborio rice cakes, tomato and tarragon sauce
Slowly cooked leg of duck and sweet garlic mash, wild mushroom sauce
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Rum and Banana bread and butter pudding and double cream
Homemade apple and calvados ice cream with apple crisps
Roasted plum and ginger infused crème brulee
Warm double chocolate brownies with Belgian chocolate sauce
A selection of cheese with oatmeal biscuits
Freshly Ground Coffee and Homemade Fudge
Two course lunch £ 19.00
Three course lunch £ 22.50
