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Sunday Lunch
FIRST COURSE
SOUP
Chef’s freshly made cream of parsnip soup with curried crisps
CRAB
Handpicked Dorset crab, potted with spicy butter, and served with a herb salad and granary toast
FISHCAKE
Our own recipe fishcake with a home cured haddock & grain mustard tartare, soft herbs & tarragon
SMOKED SALMON
Our own home smoked Scottish salmon with a potato & grain mustard salad, prawns “Marie Rose” & baby fennel shoots
SALAD
Salad of celeriac remoulade with cracked peppercorn wafers, marinated sliced celeriac and a truffled egg yolk dressing
“HAM, EGG, & CHIPS”
Simon’s take on this British classic! Compression of ham hocks with our own slowly cooked free range eggs, Henderson’s relish jelly & fried potato crisps
BEEF
Carpaccio of aged beef fillet, garnished with crispy pigs ear, Jerusalem artichoke & grated pork crackling salad
SOUP
Chef’s freshly made cream of parsnip soup with curried crisps
CRAB
Handpicked Dorset crab, potted with spicy butter, and served with a herb salad and granary toast
FISHCAKE
Our own recipe fishcake with a home cured haddock & grain mustard tartare, soft herbs & tarragon
SMOKED SALMON
Our own home smoked Scottish salmon with a potato & grain mustard salad, prawns “Marie Rose” & baby fennel shoots
SALAD
Salad of celeriac remoulade with cracked peppercorn wafers, marinated sliced celeriac and a truffled egg yolk dressing
“HAM, EGG, & CHIPS”
Simon’s take on this British classic! Compression of ham hocks with our own slowly cooked free range eggs, Henderson’s relish jelly & fried potato crisps
BEEF
Carpaccio of aged beef fillet, garnished with crispy pigs ear, Jerusalem artichoke & grated pork crackling salad
MAIN COURSE
ROAST BEEF
Roast sirloin of prime aged beef from Highfield House Farm, Yorkshire pudding, roasted potatoes & red wine gravy
PORK
Saddle of Derbyshire reared pork, slowly roasted with sage & garlic, roast potatoes & apple sauce
LEMON SOLE
Cornish lemon sole, steamed with lemon & parsley, with a scampi & baby caper relish, thick potato fry & a lobster flavoured Béarnaise sauce
CHICKEN
Free range chicken, ham & mushroom pie, baked in puff pastry, with truffled creamed potatoes & a Shiraz reduction
TURBOT
Fillet of wild turbot with a leek & potato cake, parsley coulis, smoked bacon & reduced chicken juices
RISOTTO
Risotto of Penny Bun mushrooms with slow roasted garlic, flat leaf parsley, Parmesan cheese and wild rocket
ROAST BEEF
Roast sirloin of prime aged beef from Highfield House Farm, Yorkshire pudding, roasted potatoes & red wine gravy
PORK
Saddle of Derbyshire reared pork, slowly roasted with sage & garlic, roast potatoes & apple sauce
LEMON SOLE
Cornish lemon sole, steamed with lemon & parsley, with a scampi & baby caper relish, thick potato fry & a lobster flavoured Béarnaise sauce
CHICKEN
Free range chicken, ham & mushroom pie, baked in puff pastry, with truffled creamed potatoes & a Shiraz reduction
TURBOT
Fillet of wild turbot with a leek & potato cake, parsley coulis, smoked bacon & reduced chicken juices
RISOTTO
Risotto of Penny Bun mushrooms with slow roasted garlic, flat leaf parsley, Parmesan cheese and wild rocket
DESSERT
BREAD & BUTTER
Warm bread & butter pudding with a marmalade whisky glaze & vanilla scented custard
CHOCOLATE
Dark chocolate gateau with caramel and rum syrup, peppered poached apricots, chocolate mousse and apricot purée
RHUBARB
Iced honeycomb and vanilla parfait with poached Yorkshire rhubarb, sorbet and jelly, orange and Grenadine syrup
BAKEWELL PUDDING
Assiette of Bakewell Pudding: – warm Bakewell tart with custard, Bakewell Pudding ice cream with strawberry jelly and almond crumble and chilled almond milk and strawberry mousse
LARDY CAKE
Fried lardy cake with a sharp apple sauce, apple sorbet, West County clotted cream & blackberry coulis
ICE CREAM
A selection of homemade ice cream and sorbets
CHEESE
Selection of cheeses supplied by Neal’s Yard Dairy with homemade biscuits, grapes and celery
BREAD & BUTTER
Warm bread & butter pudding with a marmalade whisky glaze & vanilla scented custard
CHOCOLATE
Dark chocolate gateau with caramel and rum syrup, peppered poached apricots, chocolate mousse and apricot purée
RHUBARB
Iced honeycomb and vanilla parfait with poached Yorkshire rhubarb, sorbet and jelly, orange and Grenadine syrup
BAKEWELL PUDDING
Assiette of Bakewell Pudding: – warm Bakewell tart with custard, Bakewell Pudding ice cream with strawberry jelly and almond crumble and chilled almond milk and strawberry mousse
LARDY CAKE
Fried lardy cake with a sharp apple sauce, apple sorbet, West County clotted cream & blackberry coulis
ICE CREAM
A selection of homemade ice cream and sorbets
CHEESE
Selection of cheeses supplied by Neal’s Yard Dairy with homemade biscuits, grapes and celery
4 COURSES INCLUDING COFFEE & MINTS: £28.95
