Sunday Lunch

2 courses £20 or 3 courses £24

To ensure the freshest local food supply we change our menu regularly.

TO START

ROASTED BUTTERNUT SQUASH VELOUTE (V)

 

BEETROOT CURED SALMON – SMOKED YOGHURT – PICKLED FENNEL (GF)

 

CRISPY WHITEBAIT – LOCAL LEAF SALAD – CITRUS MAYONNAISE

 

CHICKEN LIVER PARFAIT – ONION JAM – TOAST

TO FOLLOW

ROAST HAMPSHIRE RIB EYE WITH YORKSHIRE PUDDING

OR

STUFFED SADDLE OF SOUTHDOWN’S LAMB

OR

LOIN OF LOCAL PORK WITH SAGE & ONION STUFFING

 

ALL SERVED WITH GARLIC & ROSEMARY ROASTED JERSEY ROYAL POTATOES WITH CURRY ROASTED CAULIFLOWER, PURPLE SPROUTING BROCCOLI, SUGAR SNAPS, LOCAL ASPARAGUS & A RICH JUS

 

SPINACH & GOAT’S CHEESE PUFF PASTRY CROWN – JERSEY ROYALS – PANACHE OF VEGETABLES

 

BREADED HADDOCK – CHIPS – CRUSHED PEAS

TO FINISH

STICKY TOFFEE PUDDING – BUTTERSCOTCH SCOTCH – TREACLE TART ICE CREAM

 

CHOCOLATE BROWNIE – CHOCOLATE SAUCE – SALTED CARAMEL ICE CREAM

 

ENGLISH CHEESE PLATE – QUINCE – BISCUITS – (£2 SUPPLEMENT)

 

CONFIT PINEAPPLE – PASSION FRUIT SORBET – CARAMELISED BANANA

(V= Vegetarian, GF= Gluten free, v= Vegan)
Although every care is taken regarding allergens we cannot make any guarantees because of the nature and size of our kitchen. Please ask a staff member with any concerns.
We are more than happy to alter dishes to suit dietary requirements
A discretionary service charge of 10% will be added to parties of 6 or more