The Chubby Castor of The Fitzwilliam Arms 02

Sunday Lunch Menu

  • Two Courses - £28.00
  • Three Courses - £34.00
  • Three courses + flight of 2 glasses of wine (100ml each), water and coffee - £50.00
Served:
  • Every Sunday 12:00 - 2:30pm
  • Starters

  • CAULIFLOWER

    Aged Parmesan, gougers, truffle oil, velouté
    Soave 'up' Umberto Portinari, Veneto, Italy 

  • TERRINE

    Ham hock, venison, pigeon, cassava 
    Time Waits For No One, 'White Skulls', Jumilla, Finca Bacara 

  • LAMB

    Whisky braised lamb neck, piccolo, courgettes
    Pinot Noir 'Origin', Marlborough, Saint Clair (New Zealand) 

  • TART

    Pied de Mouton, shiitake & king oyster, Madeira 
    Torrontés 'Alto Molino', Cafayate, Piattelli Vineyards (Argentina) 

  • Main Course

  • TRADITIONAL ROAST BEEF

    • supplement £+5.00

    Aged Red Poll sirloin, roast potatoes, roast carrots, greens, Yorkshire pudding (+5 supplement) 
    Château Lestrille Capmartin, Bordeaux Supérieur (France) 

  • DUCK

    Creamy potato, charred onions, prosciutto
    Time Waits For No One, 'White Skulls', Jumilla, Finca Bacara (Spain)

  • PORK

    Pork rack, carrots, cabbage, hen-of-the-wood, mustard sauce 
    Brouilly, Olivier Ravier (France) 

  • SEABREAM

    Steamed risoni, chorizo, King Oyster mushroom Un-Oaked
    Chardonnay, Stonemason, Currency Creek (Australia) 

  • Desserts

  • PUDDING

    Sticky toffee, toffee sauce, vanilla ice cream 
    Late Harvest Sauvignon Blanc, Valle de Curicó, Viña Echeverría (Chile) 

  • APPLE

    Crumble tart, cinnamon, tonka bean custard 
    'Essensia' Orange Muscat, California, Quady (USA) 

  • CARROT

    Cake, white chocolate mousse, spiced orange 
    Château Suduiraut, Castelnau de Suduiraut, Sauternes (France) 

  • CHOCOLATE

    Guayaquil chocolate fondant, hazelnuts honeycomb, stout ice cream 
    10 Year Old Tawny Port, Douro Barros (Portugal) 

  • CHEESES

    • Supplement £+ 4.00

    Selection of 3 British cheeses
    Colheita Port, Douro, Barros (Portugal)