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 (V) , Vegetarian
Sunday Lunch Menu
£55.00 PER PERSON
STARTERS
BURRATA, PEA AND MINT GAZPACHO, ARTICHOKE | (G-M-SU)
CORNISH CRAB, ISLE OF WIGHT TOMATO AND PECORINO TART, BLOODY MARY |
(C-M-CR-G-E)
SMOKED CHALK STREAM TROUT, FENNEL JAM,
GRANNY SMITH APPLE | (F-M-SU)
WYE VALLEY GREEN ASPARAGUS, WARM TARTARE SAUCE, CRISPY BURFORD
BROWN EGG | (G-SU-M)
MAIN COURSES
ALL SERVED WITH ROAST POTATOES, GREEN VEGETABLES, CAULIFLOWER CHEESE
RUMP CAP OF BEEF, YORKSHIRE PUDDING, MADEIRA SAUCE |(M-C-MU-SU)
OXFORDSHIRE LAMB SHOULDER AND LOIN, MINTED LAMB SAUCE | (G-M-SU)
SPRING CHICKEN, STUFFED WITH FENNEL AND GARLIC SALAMI| (G-M-SU)
CORNISH COD, BORLOTTI BEANS, ESPELETTE SAUCE | (F-SU)
BLACK BOMBER GNOCCHI, SPRING VEGETABLES,
RED PEPPER | (G-E-M-SU)
DESSERTS
MANJARI CHOCOLATE FONDANT TART, GARDEN MINT ICE CREAM |(G-E-M)
SOMERSET STRAWBERRY AND VANILLA MILLE FEUILLE| (G-E-M)
FROZEN BUTTERMILK PARFAIT, ROASTED PINEAPPLE, PASSIONFRUIT GRANITA | (E-M)
SELECTION OF BRITISH CHEESES, HOMEMADE BISCUITS | (G-M-SU)
COFFEE AND PETIT FOURS £5 PER PERSON | (SU-M-G-NU)SAMPLE