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Sunday Table d'Hote Menu
Starters
Leek and potato soup (v)(gf) 8.5
Panko blue cheese cacio pepe, mango chutney (V) 8.5
Salt and pepper calamari, Asian slaw and dressing 8.5
Gochujang black tiger prawns, Josper roasted, lime, ginger butter (GF) 11
Pork meat balls, tomato sauce 8.5
Main Courses
Overnight roast brisket (gf) 26.5
Overnight roast shoulder of lamb (gf) 26.5
Why not share a deboned joint of lamb (2 to 4 people)
Roast loin of pork, apricot and sage stuffing, crackling 26.5
Nut roast (V) 22
Chicken thighs, fricassee of greens, carraway (GF) 20
Children’s roast (up to 8yrs and ‘seniors’) 16.5
Stone Bass, beurre noisette, samphire and shrimps (gf) 26.5
(All the above served with market vegetables, cauliflower cheese, roasts and Yorky pud’)
Gravy is gluten free, cauliflower cheese and Yorky puds are NOT gluten free
Bouillabaisse shellfish stew (gf) 26.5
Steak frites, 8oz rump wild mushrooms, fries 26
Dessert
Sticky toffee pudding, toffee sauce, vanilla ice-cream (v) 8.5
True Grit mature cheddar, quince jelly, biscuits, celery (v) 8.5
Dark chocolate cremaux, extra virgin olive oil, smoked sea salt (v)(gf) 8.5
Chefs ice-cream (See specials board)
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