SUNDAY LUNCH
APPETISERS
Slices of bread, extra virgin olive oil and balsamic vinegar
Lightly battered mixed mushrooms with tarragon & garlic infused white wine vinegar
Mixed olives & chorizo slices in a herb dressing
STARTERS
Served with bread & butter
Mushrooms cooked in Stilton & garlic cream served with bread for dipping
Large king prawns cooked in olive oil with garlic & chilli; served with baguette slices
Breaded sprats served with lemon, tartare sauce & dressed leaves
Breaded home made Bury black pudding potato cake topped with tarragon-mustard mayonnaise and a poached duck egg
MAIN COURSES
All roasts are served with Yorkshire pudding, roast Lincolnshire potatoes, seasonal vegetables and gravy
Locally farmed beef supplied by F. Doncaster of Newark. Served pink, rib-eye is the perfect combination of taste and tenderness.
Rolled English pork loin with stuffing and apple sauce.
A flavourful mix of cranberries, spinach, mushrooms and brie wrapped in pastry; served with mashed potatoes, vegetables of the season and a complementary sauce. Contains nuts.
SMALLER PORTIONS
DESSERTS
Home made fruit crumble, served with custard. Fillings vary.
Rich custard base topped with caramelized sugar and a café curl.
Served warm with home made ice cream
Home made and topped with toffee sauce served with custard