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

  • CLAMS

    Crispy bacon, leek and potato velouté
    Albarino, Miudino, Bodegas Gallegas, Galicia (Spain)

  • TERRINE

    Ham hock, venison, cassava, piccalilli
    Bourgogne Pinot Noir, Vignerons de Buxy (France)

  • DUCK

    Smoked duck breast, sand carrot, black garlic mayo
    Time Waits For No One, 'White Skulls', Jumilla, Finca Bacara (Spain)

  • TART

    Pied de Mouton, shiitake & king oyster, Madeira
    Viognier Vaucluse, Domaine de Durban, Rhone Valley (France)

  • Main Course

  • TRADITIONAL ROAST BEEF

    • supplement £+5.00

    Aged Red Poll sirloin, roast potatoes, roast carrots, greens, Yorkshire pudding
    Chianti Rufina, I Veroni, Tuscany, (Italy)

  • TURKEY

    Classic roast breast, cranberry sauce
    Beaujolais Villages, Jean Loron (France)

  • PORK

    Tenderloin, cabbage, hen-of-the-wood, mustard sauce
    Merlot Gran Reserva, Colchagua, Viña Echeverría (Chile)

  • HAKE

    Butternut and pearl barley risotto, salsa Verde
    Colombard, Manseng Domaine Denis Tastet, Gascony (France)

  • Desserts

  • BREAD AND BUTTER

    Chocolate Caramelia chips, brioche & sourdough
    Rieslaner Auslese 'Von 14 Zeilen', Weingut Weegmüller (Germany)

  • STICKY

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

  • PEAR

    Crumble tart, carraway, cinnamon
    Château Suduiraut, Castelnau de Suduiraut, Sauternes (France)

  • CHOCOLATE

    Christmas pudding, tonka bean custard
    'Essensia' Orange Muscat, California, Quady (USA)

  • CHEESES

    • Supplement £+ 4.00

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