Sunday Lunch Menu

ARTISAN BREAD & FLAVOURED BUTTERS (V)

3.5 P/P

MARINATED OLIVES (GF, VE)

4.5 P/P

SOUP OF THE DAY (C)

YORKSHIRE PUDDING (C)

Rich red wine onion gravy, with a pot of Picalilli

MUSHROOMS ON TOAST (C/V)

Wild and field mushrooms in a tarragon cream sauce, served on toasted bloomer

RARE BREED BELLY PORK (GF)

Smoked cabbage, apple and mustard sauce

THE DUNKIRK PRAWN COCKTAIL (C)

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

FLOWERY FIELDS BUTTER ROAST TURKEY (C)

Pigs in blankets, mashed and duck fat roast potatoes, carrot and swede puree and chestnut sprouts

BOLSTER MOOR RUMP OF BEEF (C)

Homemade Yorkshire pudding and traditional accompaniments

PAN FRIED CALVES LIVER AND STREAKY BACON (GF)

Mashed potato, seasonal vegetables and rich onion gravy

TERIYAKI SALMON FILLET (C)

Stir fry pak choi, beansprouts and noodles

BAKED AUBERGINE WITH SPINACH AND PECORINO CHEESE (V/C)

Oven baked aubergine with a dressed leaf salad and garlic ciapanini

PUDDING OF THE DAY

CHRISTMAS PUDDING (V)

Rum Sauce

STICKY TOFFEE PUDDING (GF)

Toffee sauce, prune and Armagnac ice cream

TRIO OF FLAVOURED ICE CREAM (C)

Brandy snap basket

THE DUNKIRK CHEESE PLATE (C)

Three Cheese, All Cheese +2

Served with traditional accompaniments

SEASONAL VEGETABLES (V/GF)

4.5

BUTTERY MASH POTATOES (V/GF)

4.5

CLASSIC ROAST POTATOES (GF)

4.5

HOMEMADE YORKSHIRE PUDDING (C)

4.5

CAULIFLOWER CHEESE (V/GF)

3.5