Sunday Lunch Menu ~ 12noon to 6.30pm - sample menu

STARTERS

SOUP. Chefs home made soup of the day.

MUSSELS. Fresh mussels, served in cream and white wine stock or Thai infused sauce.

YORKSHIRE PUD’. Home made Yorkshire pudding, served with rich onion gravy.

PARFAIT. Silky smooth chicken liver parfait.
Served with buttery toasted brioche and green salad.

PEAR SALAD. Poached pear salad, served with crumbled Roquefort, rocket and a scattering of crushed walnuts.

BLACK PUDDING. A medley of local black pud’, sautéed spinach
and crispy bacon, topped with a soft poached egg and a drizzle of hollandaise.

MUSHROOMS. Pot of creamed garlic mushrooms,
topped with a stilton crust.

GOATS CHEESE. breaded goats cheese, served with tomato & onion relish.

SPRING ROLL. Oriental infused vegetable spring roll,
served with sweet & sour cucumber salad.

MAINS

SIRLOIN. Locally produced sirloin of beef, served with rich onion gravy and Yorkshire pud’ (pink or cooked through).

PASTA. Roasted Autumn vegetables,
oven baked with penne pasta in a rich creamed sauce.

PIE. Homemade steak and Guinness pie.

TAGINE. A taste of North Africa, Eastern spiced vegetable tagine, with
apricots, dates and ginger. Served with a salty nut and raisin cous cous.

CHICKEN. White Heart Kiev of chicken, breaded and stuffed with honey roast ham, spinach, mozzarella and lashings of garlic butter.

PORK. Slow cooked belly pork, served with black pudding, pork crackling, pear and apple and cider sauce.

FISH & CHIPS. Beer battered fillet of fish, served with hand cut chips,
pea puree and tartare sauce.

GROUND BEEF BURGER. 6oz home made burger, topped with bacon and red Leicester cheese, sat upon toasted bread.

DUCK. Oriental style, served with stir fried vegetables and noodles.

LAMB HENRY. Six hour slowly roasted tender shoulder of lamb,
served with its own rich roasting jus.

FILLET STEAK (£10 Supplement). RIB EYE STEAK (£8 Supplement).

All main courses are served with potatoes and fresh vegetables.

Our sole butcher is award winning Brindon Addy.

DESSERTS

BROWNIE. Home made chocolate brownie, served with fresh cream and berry coulis.

CHEESE PLATE. Farmhouse cheeses, served with crackers and home made relish.

ICE CREAM. Home made ice cream of the day (please ask your server).

STICKY TOFFEE. Rich and sticky toffee pudding, served with fresh cream.

CRUMBLE. Apple and Ginger crumble. Served with vanilla custard.

CRÈME BRULEE. Winter berry and white chocolate crème brulee.

CHEFS TASTING PLATE. A selection of desserts. Perfect for sharing. (£6.50 Supplement).

= Vegetarian

2 courses £18.95. 3 courses £20.95.

Under 12s: 2 courses £10.95. 3 courses £12.95.