Sunday Roast Menu
Grazing dishes |
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Gougères, gruyère mornay (v) |
£6.50 |
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Padron peppers, Merlot vinegar glaze (vg) |
£7.00 |
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Carlingford rock oysters (natural) |
£4.50 each |
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Cobble Lane artisan charcuterie, cornichons |
£17.95 |
Starters |
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Red Kurri squash soup, Vacherin Mont d'Or roll (v) |
£9.75 |
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Scotch Burford Brown egg, Macsween haggis & piccalilli |
£11.50 |
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Hamachi ceviche, avocado, citrus dressing |
£21.00 |
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Steak tartare, black truffle vinaigrette, smoked bone marrow cream |
£16.00 |
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Portland crab, Oscietra caviar, brioche |
£32.00 |
Mains |
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Roast sirloin of Herefordshire beef & horseradish |
£34.00 |
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Roast belly of Old Spot Pork & apple sauce |
£28.00 |
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Roast leg of Salt Marsh lamb & mint sauce |
£30.00 |
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Vegetable wellington (vg) |
£26.00 |
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- all roasts served with Yorkshire pudding, roast potatoes, roasted parsnips & carrots, spring greens & gravy |
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Halibut, chervil roots Champagne sauce |
£42.00 |
Side dishes |
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Mixed leaf and herb salad, calamansi dressing (vg) |
£6.50 |
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French fries (vg) |
£6.50 |
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Steamed tenderstem broccoli, preserved lemon & chilli (vg) |
£7.00 |
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(v)=vegetarian (vg)=vegan (voa)=vegetarian option available (vgoa)=vegan option available |