Sunday Menu

Nibbles
Sourdough baguette     4         
Seeded Gluten free bread 4
Scotch quails egg, tomato chutney  4  

Mushroom arancini, garlic mayo   5      
Olives 4        

Starters
Pea and mint soup, feta, soda bread            10
Slow roast beetroot, goats curd, spiced nuts, pickles, rhubarb        10
Pepper cured chalk steam trout, yogurt, citrus salad       12
Ham hock & Moletrap mustard terrine, pickles, toast          11
Hand cut beef tartare, black garlic, mustard & bitter leaves      15

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Mains
Roasted squash, pear, pickled walnut     18
Grilled & crispy plaice, pickled apple, broad beans          26
Poussin, confit leg, pea, baby gem, mustard, rosti     22
Slow cooked lamb, cavolo nero & sunflower seed pesto, parmesan polenta             29

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Roasts                         
Roast beef, carrot puree  24
Roast pork, parsnip puree 22
(Served with roast potatoes, root vegetables, greens, pickled cabbage, Yorkshire, gravy)

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Sides
Cauliflower cheese  6
Extra roast potatoes  5
Seasonal greens  5
Roasted carrots      5 

Desserts
Burnt Basque cheesecake, rhubarb         10
Vanilla mousse, raspberries, elderflower meringue     12
Chilled rice pudding, strawberry ice cream   11
Chocolate & pumpkin seed millefeuille, espresso caramel, mascarpone ice cream      14
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 12.5% service charge is added your your bill. Where possible, we use produce from Nedging Hall Estate and beer from Mauldons Brewery. Please speak to our staff to find out more