Sunday Lunch Menu

Artisan Bread & Flavoured Butters (V)

3.5 P/P

Marinated Olives (GF, VE)

4.5 P/P

Soup of the Day

Yorkshire Pudding

Rich red wine onion gravy, with a pot of Yorkshire Pickle

Asparagus Spears (C)

Fresh asparagus spears, a soft poached duck egg with hollandaise on a toasted crouton

Duck Liver and Islay Whisky Parfait (C)

Duck liver parfait with a mild flavour of peat whisky served with fig relish and toasted brioche

Shetland Mussels (C)

Steamed mussels in a poulette sauce with bacon and mushrooms served with crusty baguette

Bolster Moor Rump of Beef (C)

Homemade Yorkshire pudding and traditional accompaniments

Roast Loin of Pork (GF)

Served with traditional accompaniments

Pan Fried Calves' Liver and Bacon (GF)

Bubble and Squeak, seasonal vegetables and rich onion gravy

Pan Fried Norwegian Fjord Sea Trout

On a bed of fresh tagliatelle with an asparagus velouté

Baked Aubergine with Spinach and Pecorino Cheese (V/C)

Oven baked aubergine with a dressed leaf salad and garlic ciapanini

Pudding of the Day

Velvety Valrhona Chocolate Cup (C)

Ripe fresh cherries

Old English Baked Egg Custard

With orange mascarpone and berries

Trio Of Flavoured Ice Cream (C)

Brandy snap basket

The Dunkirk Cheese Plate (C)

Three Cheese, All Cheese +2

Served with traditional accompaniments