SUNDAY MENU

Starters

ROAST RED PEPPER & VINE TOMATO VELOUTÉ (GFO)(V)

LOCAL VENISON PITHIVIER

Carrot Textures, Shallot Juniper Jus

CURED SALMON (GFO)

Salmon & Dill Rillettes, Avocado, Yoghurt, Bread Croutes

TWICE BAKED CAMEMBERT SOUFFLÉ (V) (GF)

Red Onion Textures

Mains

14-HOUR SLOW COOKED YORKSHIRE BEEF RUMP (GFO)

Yorkshire Pudding

RARE BREED PORK BELLY

Sage & Onion Pork Stuffing, Toffee Apple Jus

GRILLED WHOLE CORNISH SOLE (GF)

Caper & Tiger Prawn Beurre Noisette

KING OYSTER MUSHROOM WELLINGTON (V)

Mushroom Purée, Celeriac Crisps, Sautéed Wild Mushrooms, Herb Oil

ALL MAIN COURSES ARE SERVED WITH

ROAST POTATOES & A SELECTION OF SEASONAL VEGETABLES

Desserts

LIME MERINGUE TART

Chocolate Sorbet, Lime Gel

MANGO PARFAIT (GFO)

Mango Sorbet, Coconut Tuile

LOCAL RHUBARB & APPLE CRUMBLE

Vanilla Crème Anglaise

A SELECTION OF COURTYARD DAIRY CHEESE

Homemade Apple Chutney & Tomato Crackers

(Supplement £6.50)