Sunday Menu
Starters
Spring Lamb Croquette
Feta, pea 'salad' & wild garlic
Gin & Tonic Cured Salmon
Pickled cucumber, radish, burnt orange, citrus crème fraîche & dill
Goat’s Cheese Cheesecake
Heritage tomatoes, red pepper jelly & black olive
Charcuterie Plate
Cured meats, grilled sourdough, wholegrain mustard & pickles
Mains
All roasts served with roast potatoes, braised roscoff onion, buttered greens, celeriac purée & honey roasted roots
Dry Aged Sirloin of Beef
Served pink, Yorkshire pudding, stuffing, roast gravy
Roasted Loin of Pork
Yorkshire pudding, stuffing, crackling, roast gravy
Corn Fed Chicken Supreme
Yorkshire pudding, stuffing, roast gravy
Roasted Stonebass
Wye Valley Asparagus, jersey royals, cockle butter sauce & herb oil
Brown Butter Roasted Cauliflower
Yorkshire Pudding, Vegetarian Gravy
Sides
Cauliflower Cheese with Truffle & Crispy Parmesan
Roast Potatoes
Pigs in Blankets Glazed in Hopton Hall Honey
Jersey Royals with Wild Garlic Pesto
Desserts
Rhubarb & Custard Pavlova
Raspberry & rose
Coconut Rice Pudding
Caramelised pineapple, puffed wild rice, lime & coconut ice cream
Dark Chocolate Tart
Banana caramel, sesame tuile & banana ice cream
Trio of British Cheeses
Artisan crackers, traditional garnishes, caramelised onion chutney