SELECTION OF WARM BREAD WITH BUTTER
STARTER BOARDS FOR THE TABLE TO SHARE
MEZZE BOARD: HUMMUS, PITTA, OLIVES, PICCALILLI, CHUTNEY (G-SE-MU-SU)
GREEK SALAD (M-MU)
COURGETTE AND BASIL SOUP (C-M-SU)
HAM HOCK TERRINE (G-MU-SU)
SMOKED HADDOCK AND SALMON FISH CAKE, TARTARE SAUCE (F-G-E-M-SU)
PRAWN COCKTAIL (F-CR-E-M-MU-SU)
MAIN COURSE
BEEF (G-E-M-SU)
ROAST STRIP OF WEST COUNTRY BEEF,
YORKSHIRE PUDDING, HORSERADISH CREAM
LAMB (M-SU)
ROAST SADDLE OF LAMB, WILD MUSHROOMS, SPINACH, MINT SAUCE
PAN FRIED SEA BASS (F-M-SU)
PAN FRIED SEA BASS, SWEETCORN FRICASSEE,
WILTED SPINACH, RED PEPPER COULIS
SPRING VEGETABLE RISOTTO (M-SU)
TOMATO ESSENCE
ALL SERVED WITH TRADITIONAL TRIMMING,
SERVED FAMILY STYLE TO SHARE PER TABLE.
(ROAST POTATOES, ROAST CARROTS, ROAST PARSNIPS, CREAMED SAVOY CABBAGE,
CAULIFLOWER & BROCCOLI CHEESE, GRAVY)
DESSERTS BOARDS FOR THE TABLE TO SHARE
LEMON POSSET, FRESH RASPBERRIES (G-M)
CHOCOLATE AND PASSIONFRUIT DELICE (G-E-M-SU)
BRIED CHEESE WITH TRADITIONAL ACCOMPANIMENTS (G-M-MU-S-SU)
SEASONAL FRUIT SALAD
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
Easter Sunday Menu
SAMPLE