Sunday Roast Menu
Grazing dishes |
|
Gougères, gruyère mornay (v) |
6.50 |
Cobble Lane artisan charcuterie, cornichons |
19 |
Carlingford rock oysters (natural) 6/12 |
18/32 |
Starters |
|
Scotch Burford Brown egg, Macsween haggis & piccalilli |
12 |
Sea bream carpaccio, lime, pink pepper, trout roe |
18 |
Isle of Wight tomatoes, cucumber granita (vg) |
19 |
67 Steak tartare, piquillo peppers, smoked paprika |
20 |
Mains |
|
Roasted monkfish, spring vegetables, sorrel bouillon |
41 |
Vegetable wellington (vg) |
26 |
Leg of Lamb, boned & rolled served with lamb jus in red wine sauce |
31 |
Roast sirloin of Herefordshire beef & horseradish |
34 |
- all roasts served with Yorkshire pudding, roast potatoes, roasted seasonal vegetables & gravy |