The Chubby Castor of The Fitzwilliam Arms 02

Sunday Lunch Menu

  • Starters

  • SALAD

    Heritage tomatoes, goat’s curd, lemon verbena      
    Rosé 'Cuvée Marie Christine', Cru Classé Côtes de Provence (France)

  • SALMON

    Mosaic of salmon, nori, fennel, apple      
    Château Lestrille, Entre-Deux-Mers (France) 

  • HAM HOCK

    Terrine of ham hock & chicken, pistachio, beetroot      
    Côtes du Rhône Villages Plan de Dieu Vielles Vignes, Domaine Saint Damien (France)​

  • GYOZA

    Wild mushrooms, toasted sesame, ponzu broth      
    Barrel Fermented Sauvignon Blanc, Cape South Coast, Lismore Estate (South Africa)​

  • Main Course

  • ROAST BEEF

    • supplement £+5.00

    Aged Red Poll sirloin, roast potatoes, roast carrots, greens, Yorkshire pudding 
    Monemvasios, Monemvasia Winery (V) (Greece)

  • GREY MULLET

    Celeriac, courgettes, radish salad      
    Sauvignon Blanc 'Origin', Marlborough, Saint Clair (New Zealand) ​

  • LAMB

    Lamb rump, creamy potatoes, Roscoff onion      
    Pinot Noir 'Ad Hoc Cruel Mistress', Great Southern, Larry Cherubino (Australia) ​

  • CHICKEN

    Creedy Carver, hen-of-the-woods mushrooms, potato terrine 
    Chablis, Domaine Grand Roche (France) ​

  • Desserts

  • CHOCOLATE

    Dark chocolate fondant, yoghurt ice cream      
    Blue Aurora Ice wine (blueberries), Luton Farm, Oundle (England)​

  • CRÈME BRULLÈ

    Banana sponge, lemon verbena, apple gel      
    Château Suduiraut, Castelnau de Suduiraut, Sauternes (France) ​

  • POLENTA

    Lemon polenta cake, honey, olive oil sorbet   
    'Essensia' Orange Muscat, Quady (California) 

  • CHEESES

    • Supplement £+ 4.00

    Selection of 3 British cheeses
    10 years Tawny Port, Douro, Barros (Portugal)