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

MUSHROOMS ON TOAST (V)

Wild and field mushrooms with a tarragon cream and Gran Moravia shavings

GOATS CHEESE GALETTE (V)

Caramelised red onions, beetroot and toasted walnut salad

HAM HOCK TERRINE

With toasted sourdough and pineapple chutney

ROAST LOIN OF PORK

Homemade Yorkshire Pudding and traditional accompaniments

BOLSTER MOOR RUMP OF BEEF

Homemade Yorkshire pudding and traditional accompaniments

COQ AU VIN

Half a chicken braised in red wine, herbs, bacon lardons and mushrooms, served with olive oil mashed potato

BEER BATTERED HADDOCK

Hand cut chips, ham hock mushy peas and tartare sauce

SMOKEY THREE BEAN CHILLI (V)

With rice, soured cream and grated cheddar

CUMIN PANEER JALFREZI (V)

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

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 ROAST (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

SMOKEY THREE BEAN CHILLI (VE)

With rice

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 ROAST (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)

MAPLE CRÈME BRÛLÉE (V)

Salted pecan nuts and spiced pumpkin biscuits

VALRHONA TRUFFLE AND RUM TORTE (V)

With clotted cream

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