Easter Sunday Lunch
£55
Amuse-bouche
Watercress velouté, smoked salmon mousse
M-F-C
Watercress velouté, chive crème fraȋche (v)
M-C
Lobster bisque, brandy & tarragon cream
G-M-CR-F
Plymouth Gin cured Chalk Farm sea trout, crème fraȋche
F-M-MU
Terrine of chicken, ham hock & prune, pickled mushrooms
G-M
Truffled goats cheese mousse, roasted beetroot, green apple (v)
M-G
Slow roast sirloin of Devonshire beef, dripping roast potatoes, Yorkshire pudding,
seasonal vegetables
G-M-E-MU-SU
Roast chicken & Alsace cabbage, dripping roast potatoes, sage & onion stuffing,
seasonal vegetables
M-C-G
Wild mushroom & black truffle risotto, truffle butter sauce (v)
M
Fillet of salmon, sautéed leaf spinach, white wine sorrel sauce
F-M-C
Milk chocolate tart, honeycomb ice cream
E-G-M
Warm treacle tart, confit orange, clotted cream ice cream
E-G-M-SU
Selection of Chef's sorbets & exotic fruits, lime syrup Selection of British and
French cheeses, homemade crackers & condiments
C-E-G-M-NU-SU
Coffee, teas and petits fours - (E-M-G-NU-SU) £6
Allergen Index:
F-Fish, E-Eggs, L-Lupin, MO-Molluscs, S-Soy, M-Milk, C-Celery, MU-Mustard, G-Gluten, P-Peanuts,
SE-Sesame, NU-Tree nuts, CR-Crustaceans, SU-Sulphur Dioxide | S - small portion | L - large portion | (V) -
Vegetarian