SUNDAY ROAST MENU

TO START

• Sweetcorn & Potato Soup (gf, ve on request) 10

  chorizo, piquillo pepper

• Glazed Beetroot (gf, ve) 10.5

  sunflower seed sauce, crispy cavolo nero

• Crispy Wild Mushrooms (ve, se, gf) 11

  ginger & miso glaze, mushroom xo, sesame

• Tomato, Burrata & Basil Salad (gf, v) 11.5

  pickled shallots, pine nuts

• Salmon & Hake Fishcake (gf) 10.5

  confit garlic mayonnaise, pickled kohlrabi salad

• Chalkstream Trout Ceviche 11

  pickled fennel, apple, mustard creme fraiche, puffed barley

• Prawn Gyoza 13.5

  asian bisque, pickled cucumber, crispy shallots

• Beef Short Rib Croquette (gf) 11.5

  celeriac remoulade, harissa mayo

TO FOLLOW

• Roast Loin & Belly of Pork 30

  chorizo & apple jam

• Roast Leg of Lamb & Slow Cooked Shoulder 30

  mint sauce

• Roast Aged Ribeye & Slow Cooked Beef Rib 32

  horseradish cream

• Roast Creedy Carver Chicken & Herb Stuffing 29

  red currant & port jelly

• Pan Roasted Cod Wrapped in Cabbage (gf on request) 34

  prawns, seaweed & samphire butter

• Veggie Roast (v) 25

  glastonbrie pie, seasonal vegetables

All served with roast potatoes, charred hispi cabbage & mixed seeds, caraway glazed carrots, cauliflower cheese & yorkshire pudding.

(gluten-free yorkshire pudding available.)

SOMETHING SWEET…

• Coffee Crème Brûlée (n, v) 11.5

  mocha cremeux, tuille

• Sticky Toffee Pudding (v, n, gf on request) 11

  candied pecans, caramel sauce, fior di latte ice cream

• Lemon Meringue Slice 11

  raspberry sorbet, lemon gel

• Fig & Pistachio Tartlet (v, n) 12

  vanilla ice cream, orange & balsamic syrup

• Dark Chocolate Mousse (gf, ve, v) 11

  raspberry sorbet, cocoa nib tuille, lime zest

• Pumpkin Flan (v) 11.5

  nutmeg caramel, cinnamon gelato

BRITISH CHEESE

• Baron Bigod Brie, Burford, Pevensey Blue 13

  smoked seeds, carrot & apricot chutney, quince jelly, crackers