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Sunday Menu



Sunday Roasts

Please note that our Roast Dinners are limited in quantity, and may not be available all day.
Booking is advised but not always necessary.

Traditional Roast Sirloin of Beef~ House Aged, served pink or well done, with roast potatoes, today’s fresh vegetables, homemade Yorkshire pudding, stuffing and a rich red wine gravy.
Adult £15 Child £8.50

Roast Rump of Lamb~ An individual lamb rump, Roasted in the oven and served pink or well done, with roast potatoes, today’s fresh vegetables, homemade Yorkshire pudding, stuffing and a rich red wine gravy.
Adult £15 Child £8.50

Roast Turkey~ Served with sausage rolled in bacon, roast potatoes, today’s fresh vegetables, homemade Yorkshire pudding, stuffing, and a rich Cider gravy.
Adult £15 Child £8.50

Roast Loin Of Pork ~ Roast Loin of Pork and crispy crackling, with roast potatoes, today’s fresh vegetables, Homemade Stuffing, Yorkshire pudding and a cider gravy.
Adult £15 Child £8.50

Vegetables “in the Hole” Sweet peppers, mushrooms, tomato, coriander and stuffing, sauté in Olive Oil and surrounded in a Golden Yorkshire Pudding, served with a rich Cider Gravy. ~Adult £13.50 (V)

A selection of A La Carte Dishes.

Rib eye Steak- 300g (12oz.) approx., lightly marbled with fat. Cooked on the griddle, to your taste. Served with a rich and creamy peppercorn sauce. £28

Fillet Steak ~ 200g (8oz.) approx. with no fat, the most tender of our steak, we prefer not to serve this well done! Served with your choice of either an au poivre sauce or Borras sauce. £28

Pork Tenderloin Hunter’s Style ~ Cannons of Pork tenderloin in a Hunter’s style sauce of Mushrooms, Bacon lardons, baby Onions and Red Wine, finished with Cream and crispy Cheese Dumplings. £23

Ostrich ~ Fillet of Ostrich, griddle cooked and served Pink, with a sauce of Bacon Lardons, Shitake Mushrooms and Sun-dried Tomatoes, flamed with Cherry Wine and finished with Cream. £25

Thai Style Crocodile ~ Tender strips of Crocodile in our homemade Thai sauce with Coconut Milk, Lime, Chilli, diced Tomatoes, Spring Onion and fresh Coriander. Served in a Filo basket, on a bed of Savoury Rice. £26

Taste of the Wild ~ Kangaroo, Venison and Wild Boar, gently sauté and served pink with Asparagus, Shimeji Mushrooms and roasted baby Bell Peppers, flamed with Brandy and finished with Cream. £26

Seabass ~ Fillets of Seabass, pan seared and served with King Prawns, Scampi and a Scallop, served on a bed of Mixed Leaves with Raspberry Vinaigrette and buttered baby Potatoes. £23

Salmon and Monkfish Plate ~ Gently steam fried Salmon, with shell-on Mussels, Prawns, Scampi and slices of Monkfish, finished with White Wine, Double Cream and a dash of Pernod. £24

Whole Dover Sole ~ the King of flat Fish, a large 16-20 ounce Sole, baked in the oven and simply finished with Capers, Prawns and a squeeze of fresh Lemon, topped with Homemade Fresh Dill Butter. £27

Sleeping Asparagus ~ The Queen of Vegetables, topped with Cream Cheese, Garlic, cracked Pepper and Herbs, wrapped in Filo Pastry and gently roasted. Served with a Creamy White Wine sauce, roasted Cherry Tomatoes and Cranberry Compote. £21 (V)

All of our a la carte dishes are served with Dauphinoise potatoes & a selection of seasonal vegetables.

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