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

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

DEEP FRIED GOATS CHEESE (GF/V)

Bulls blood lettuce, honey roast walnuts, beetroot and raspberry dressing

CRISPY JAPANESE CHICKEN (GF)

Chicken breast pieces infused with a Japanese marinade and served with an Asian slaw

THE DUNKIRK PRAWN COCKTAIL (C)

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

BOLSTER MOOR RUMP OF BEEF (C)

Homemade Yorkshire pudding and traditional accompaniments

ROAST LOIN OF PORK (C)

Homemade Yorkshire pudding, sage and onion stuffing and apple sauce and traditional accompaniments

PAN FRIED CALVES LIVER AND STREAKY BACON (GF)

Mashed potato, seasonal vegetables and rich onion gravy

OVEN ROAST SALMON (GF)

Crushed herb new potatoes, baby fennel and tomato vinaigrette

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

Oven baked aubergine with a dressed leaf salad and garlic ciapanini

PUDDING OF THE DAY

BLUEBERRY AND LEMON CURD FOOL (GF)

Ripe fresh cherries

BAKED VANILLA CHEESECAKE

Blackberries and black pepper honeycomb

TRIO OF FLAVOURED ICE CREAM (C)

Brandy snap basket

THE DUNKIRK CHEESE PLATE (C)

Three Cheese, All Cheese +2

Served with traditional accompaniments