Sunday Lunch Menu

• Starters

• SALAD

  Isle of Wight heirloom tomatoes, beetroot, goat cheese, lovage pesto|
  Gavi di Gavi, Italy

• CHICKEN

  Confit chicken thighs, sauce gribiche, ginger gel, toasted brioche
  Sancerre 'Domaine Grandes Perrieres' Jerome Gueneau, Loire Valley, France

• DUCK

  Smoked duck breast, lavender honey, pears, courgettes
  Merlot, L’or du Sud France

• TART

  Artichoke, caramelised onion, leeks, vintage Godminster, pine nuts
  Muscadet Fief de la Brie, Loire Valley, France

• Main Course

• TRADITIONAL ROAST BEEF

  • supplement £+3.00

  dry aged Red Poll sirloin, roast potatoes, roast carrots, greens, yorkshire pudding, jus
  Chateau Musar, Bekka Valley, Lebanon

• LAMB

  Roast rump of lamb, harissa and bacon couscous, sand carrot
  Chianti Rufina, I Verona, Tuscany Italy

• PORK

  Loin of pork, potato terrine, hen-of-the-woods, mustard seeds
  Unoaked Chardonnay, Stone Mason, Currency Creek, Australia

• TROUT

  Pan fried trout, wilted gem, peas, kohlrabi, basil gnocchi
  Zinfandel, Another Story, California

• Desserts

• STICKY TOFFEE

  Sticky toffee pudding, toffee sauce
  Late Harvest Riesling, Apaltagua, San Antonio Chile

• TART

  Apricot frangipane, pistachio crumb, malt ice cream
  Cabernet Sauvignon Rosato, Castillo de Benizar, Spain

• CHOCOLATE

  White chocolate mousse, meringue, summer berries
  Loupiac Château Pontac, Bordeaux France

• TART

  Rhubarb crumble tart, vanilla ice cream
  Cabernet Sauvignon Rosato, Castillo de Benizar, Spain

• PEACHES

  Arborio rice pudding, caramelised peaches, peach soup

  White Zinfandel Another Story, California USA

• CHEESES

  • Supplement £+ 4.00

  Selection of 3 British cheeses