Sunday Lunch Menu

ARTISAN BREAD & FLAVOURED BUTTERS (V)

4 p/p

MARINATED OLIVES (V/VE)

4 p/p

SOUP OF THE DAY

HOMEMADE YORKSHIRE PUDDING (VA)

With red wine onion gravy, with a pot of picalilli

CRISPY DUCK BAO BUN

Cucumber, spring onions and chilli salad, served with a hoisin dipping sauce

GRILLED GOATS CHEESE SALAD (V)

Infused thyme goats cheese with beetroot and walnut salad, and a maple Meaux mustard dressing

THE DUNKIRK PRAWN COCKTAIL

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

ROAST LOIN OF PORK

Homemade Yorkshire Pudding and traditional accompaniments

BOLSTER MOOR RUMP OF BEEF

Homemade Yorkshire pudding and traditional accompaniments

PAN FRIED CALVES LIVER AND STREAKY BACON

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

BEER BATTERED HADDOCK

Hand cut chips, ham hock mushy peas and tartare sauce

BLUE CHEESE AND WILD MUSHROOM PANCAKES (V)

Sauteed wild and chestnut mushrooms, with a tarragon cream, served au gratin with truffled dressed leaf salad

LUXURY CHESTNUT ROAST (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 (V)

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

MOROCCAN STYLE PILAF ROAST (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

LUXURY CHESTNUT ROAST (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 (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)

BAKED LEMON AND GINGER CHEESECAKE (V)

Served with berries

WARM FLOURLESS VALRHONA CHOCOLATE CAKE (V)

with clotted cream and fresh raspberries

TRIO OF ICE CREAM AND SORBET (V/VEA)

Served with brandy snap basket

THE DUNKIRK CHEESE PLATE (VA)

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

SEASONAL BUTTERED VEGETABLES (V/VEA)

5

BUTTERY MASH POTATOES (V)

5

DUCK FAT ROAST POTATOES

5

HOMEMADE YORKSHIRE PUDDING (V)

5

CAULIFLOWER CHEESE (V)

5.5