Sunday Lunch

Chef’s Appetiser

DUCK EGG

“Denise” the duck, eggs “Benedict”

CHICKEN

Smoked “Springfield” chicken salad,
“Shropshire Blue” beignets and quince jelly

SALMON

Tartar of organic salmon, pickled beetroot,
dill crème fraiche and horseradish ice cream

RABBIT £5 SUPPLEMENT

Rabbit and foie gras mosaic, pickled baby carrot
and fresh pea salad, tarragon mustard

LAMB

Local mutton pie and roast new season lamb chump, minted pea puree, confit cherry tomatoes

PORK

Roast loin of local rare – breed pork,
boulangere potato, apple & sage jelly

FISH

Nage of seafood, shellfish cannelloni, cucumber spaghetti

QUAIL £5 SUPPLEMENT

Tunnel boned quail farced with smoked chicken,
new season morelles, confit pink grapefruit,
pineau des charentes sauce

CHEF’S PRE DESSERT

COFFEE

Iced espresso parfait, white chocolate ice cream, chocolate jelly and mascarpone cream

RHUBARB

Rhubarb soup, strawberry sorbet,
yoghurt foam and ginger crumb

CHEESE

A selection of 3 cheeses from the trolley

CHERRY £5 SUPPLEMENT

Red wine soufflé, black cherry, creme fraiche sorbet

£29 Per Person

»Sample Only«