Sunday Lunch Menu

ARTISAN BREAD & FLAVOURED BUTTERS (V)

3.5 p/p

MARINATED OLIVES (G/V/VE)

4.5 p/p

SOUP OF THE DAY

HOMEMADE YORKSHIRE PUDDING (VA)

With red wine onion gravy, with a pot of picalilli

SAUTEED MUSHROOMS (V/G)

Served with wild garlic, truffle risotto and Gran Moravia shavings

CHICKEN LIVER PARFAIT (GA)

Roscoff onion jam and toasted brioche

THE DUNKIRK PRAWN COCKTAIL (GA)

Royal Greenland prawns, Tio Pepe Marie Rose sauce and buttered brown bread

ROAST LOIN OF PORK (GA)

Homemade Yorkshire Pudding and traditional accompaniments

BOLSTER MOOR RUMP OF BEEF (GA)

Homemade Yorkshire pudding and traditional accompaniments

PAN FRIED CALVES LIVER AND STREAKY BACON (G)

With buttery mashed potato, red wine onion jus and a selection of seasonal vegetables

NORWEGIAN FJORD SEA TROUT (G)

Bearnaise sauce, buttered new potatoes and tenderstem broccoli

LUXURY CHESTNUT ROAST (GA/V)

Rice and mushrooms topped with cranberry, pumpkin seeds and chestnut pieces, served with mashed potato, olive oil roast potatoes, seasonal vegetables and vegan gravy

BEETROOT WELLINGTON (V)

A beetroot mix encased in puff pastry, served with mashed potato, olive oil roast potatoes, seasonal vegetables and vegan gravy

QUORN ROAST (GA/V)

Served with mashed potato, olive oil roast potatoes, seasonal vegetables and vegan gravy

MOROCCAN STYLE PILAF ROAST (GA/V)

Mildly spiced rice and mixed vegetables topped with butternut squash chutney and pumpkin seeds, served with mashed potato, olive oil roast potatoes, seasonal vegetables and vegan gravy

CUMIN PANEER JALFREZI (G/V)

Medium spiced curry, finished with fresh tomatoes served with fragrant basmati rice

LUXURY CHESTNUT ROAST (G/VE)

Rice and mushrooms topped with cranberry, pumpkin seeds and chestnut pieces, with olive oil roast potatoes, seasonal vegetables and vegan gravy

BEETROOT WELLINGTON (VE)

A beetroot mix encased in puff pastry, with olive oil roast potatoes, seasonal vegetables and vegan gravy

MOROCCAN STYLE PILAF ROAST (G/VE)

Mildly spiced rice and mixed vegetables, topped with butternut squash chutney and pumpkin seeds, with olive oil roast potatoes, seasonal vegetables and vegan gravy

PUDDING OF THE DAY (V)

PAIN AU CHOCOLAT AND ORANGE BUTTER PUDDING (V)

Served with pouring cream

CLASSIC BANOFFEE PIE (V)

Valrhona chocolate shavings

TRIO OF ICE CREAM AND SORBET (V/GA/VEA)

Served with brandy snap basket

THE DUNKIRK CHEESE PLATE (GA/VA)

Chef's choice of 3 cheeses. Served with traditional accompaniments

SEASONAL BUTTERED VEGETABLES (V/G/VEA)

4.5

BUTTERY MASH POTATOES (V/G)

4.5

DUCK FAT ROAST POTATOES (G)

4.5

HOMEMADE YORKSHIRE PUDDING (V)

4.5

CAULIFLOWER CHEESE (V/G)

5