SUNDAY LUNCH PRIVATE DINING MENU | 45 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
Sourdough, Cheshire butter v
Crackling, espelette pepper, apple puree gf
Beetroot, goats curd & pickled walnut v
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PLEASE SELECT ONE ROAST MEAT FOR YOUR TABLE
Asparagus, blood orange dressing, toasted pine nuts ve/gf
Norfolk Black chicken, sage & onion stuffing
Confit pork belly, apple puree, crackling gf
Scottish sirloin, roast shallot, Tewkesbury mustard
All roasts are serve with dripping roast potatoes, honey glazed carrots,
seasonal greens, Yorkshire pudding, red wine gravy
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PLEASE SELECT ONE DESSERT FOR YOUR TABLE
Date pudding, toffee sauce, pecans & vanilla ice cream v
Baked cheesecake, Kent strawberries, strawberry sorbet, elderflower, meringue v/gf
Winterdale Shaw, crackers, chutney v 9 supplement unpasteurised
(sample menu)
ve: vegan | v: vegetarian | gf: gluten free | gfa: gluten free available on request