Sunday Menu
Nibbles
Snacks
Treacle soda bread 4
Seeded Gluten free bread 4
Scotch quails egg, aubergine pickle 4
Olives 4
Starters
Squash soup, pickled mushrooms, toasted pumpkin seeds 9
Slow roast beetroot, goats curd, croutons, pickles 10
Parmesan & black pepper risotto, girolles 12
Smoked haddock fishcake, warm tartare sauce 12
Pork & pistachio terrine, mustard, toast, crab apple 10
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Mains
Gnocchi, salsify, ricotta, fried sage, lemon 18
Wild sea bass, cider butter sauce, roast fennel, new potatoes 28
Grilled plaice, butter beans, pancetta, Jerusalem artichokes, chard 26
Chicken Kiev, celeriac, hazelnut dressing, creamed spinach 22
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Roasts
Roast beef, carrot puree, horseradish sauce 24
Roast pork, parsnip cream, apple sauce 22
(Served with roast potatoes, root vegetables, greens, braised cabbage, Yorkshire, gravy)
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Sides
Cauliflower cheese 6
Extra roast potatoes 5
Seasonal greens 5
Kale, date & pickled pear salad 5
Desserts
Nedging Hall apple & sultana crumble, vanilla ice cream 10
Treacle tart, poached quince, crème fraiche ice cream 10
Tosier dark chocolate mousse, banana, milk ice cream 12
Sticky toffee pudding, vanilla ice cream 10
Selection of ice creams & sorbets (per scoop) 2
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Cheese chefs’ choice of 3
Preserved fig, crab apple jelly, chutney, crackers 14
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Any allergens, please check with the manager on duty and the chef will advise. A discretionary service charge of
12.5% is added to tables of 6 and over. Where possible, we use produce from Nedging Hall Estate and beer from
Mauldons brewery. Please speak to our team to find out more.