Mar 11, 2018 - Stem ginger buttermilk pudding, spiced poached rhubarb, ginger biscuit. Dark chocolate mousse, honeycomb
M O T H E R ’ S D AY S U N D AY R O A S T M E N U S U N DAY 1 1 TH M ARCH 2 0 1 8 Available 11. 30am – 5pm
S TA R T E R S
Classic Caesar salad wCreamed chestnut mushroom soup, chestnuts & truffle oil Potted smoked ham hock, piccalilli & toasted sourdough Cauliflower hummus, pickled roots, almond dukkah & flatbread
MAINS
R o a s t s i r l o i n o f M e y S e l e c t i o n s ’ b e e f , Yo r k s h i r e p u d d i n g , r e d w i n e g r a v y S l o w r o a s t e d S u f f o l k p o r k b e l l y, p i c k l e d r e d c a b b a g e , Bramley apple sauce Honey glazed gammon, spring greens & parsley sauce Potato dumplings, Jerusalem artichoke, curly kale, sprouting broccoli F i l l e t o f Po l l o c k w r a p p e d i n Wo o d a l l ’s a i r - d r i e d h a m , b r a i s e d lentils & saffron mayonnaise
All served with duck fat roast potatoes & seasonal vegetables
PUDDINGS
Iced peanut and salted caramel mousse Stem ginger buttermilk pudding, spiced poached rhubarb, ginger biscuit Dark chocolate mousse, honeycomb ice cream, poached pear Selection of artisan cheeses, oatcakes & plum chutney (£5 supplement)
£40 PER PERSON
Chef Director: Mark Sargeant If you require fur ther information on ingredients which may cause allergy or intolerance, please speak to a member of our staf f b e f o r e p l a c i n g y o u r o r d e r. I f y o u d o h a v e a n a l l e r g y o r i n t o l e r a n c e i t w o u l d b e h e l p f u l i f y o u i n f o r m a m e m b e r o f s t a f f s o w e c a n ensure that the dish you select is not at risk of cross contamination by other foods during its preparation. A d i s c r e t i o n a r y g r a t u i t y o f 12 . 5 % w i l l b e a d d e d t o y o u r b i l l .
