SUNDAY LUNCH PRIVATE DINING MENU | 54 per person
We request a main course and dessert order for your table 5 days prior to your booking.
A SELECTION OF SHARING STARTERS FOR THE TABLE
caraway bread, cultered hinxden butter, rosemary oil
cured salmon, creme fraiche, pickled cucumber, fennel
crackling, sage, apple sauce
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PLEASE SELECT ONE ROAST MEAT FOR YOUR TABLE
CHICKEN corn-fed chicken breast, truffled bread sauce, watercress
PORK brined roast pork loin, crackling, apple sauce
LAMB slow roast shoulder of lamb, mint sauce, braised shallots
BEEF 35 day dry-aged scottish beef rump, horseradish creme fraiche
WELLINGTON classic beef fillet wellington 15 supplement
All roasts are serve with beef dripping roast potatoes, carrot and swede crush,
winter greens, cauliflower cheese, Yorkshire pudding, red wine jus
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PLEASE SELECT ONE DESSERT FOR YOUR TABLE
CRUMBLE apple and blackberry crumble, vanilla custard
TOFFEE sticky toffee date pudding, toffee sauce, clotted cream
CHEEESE BOARD 8 supplement
Tunworth, Ashmore, Kentish Blue and Tomme de Savoie served with crackers, oat biscuits
and rhubarb chutney