Pre-Xmas Sunday Roast

Marinated green olives with basil mayonnaise

House baked focaccia with garlic, rosemary & our homemade cultured butter

Thinly sliced & fried vegetables with creme fraiche & horse radish

With a crouton of Hegarty cheddar cheese

Chickpea, confit of garlic, topped with green Gordal olives, pickled red onion, fried garlic & shallot with our woodfired ciabatta

Deep fried with nduja mayonnaise, soft herb powder and Pecorino cheese

Topped with truffle butter, grape chutney and toasted brioche

Pressed cucumber, pickled cauliflower florets, dulse & smoked salmon roe, with our homemade brown soda bread

Truffle honey, elderflower pressed pears, raisins & orange chutney, toasted sourdough (15min)

Thick base, tomato, fior di latte, basil, parmesan, coppa ham & black pepper

Truffle béchamel, fior di latte, parmesan, flat leaf parsley

Truffle béchamel, mortadella, white onion, pork rillette & stracciatella cheese

Our puffed pastry stuffing, glazed carrot and roasted potato

Yorkshire pudding stuffed with onion marmelade & horseradish with glazed carrot

served with roasted potatoes

Onion, carrot, mushroom and herb served with roasted potatoes

(Gilligans Farm) Carrot puree, baby carrot, buttered kale, rosemary & pork gravy

(Gilligans Farm) Caramelised dry aged beef pattie, crispy onion ring, onion marmelade, red Leicester cheddar and truffle mayo in an brioche bun, served with rosemary skinny fries

With beef dripping chips

with beef dripping chips

Creamed baby spinach, roasted king oyster mushroom, nutmeg and Parmesan

white onion purée, fried shallot ring, glazed asparagus and smoked chive beurre blanc

Orzo bound in courgette and basil puree with broad beans, roasted courgette, yellow tomato, Gordal olives and flaked Sam Moore's goat's cheese

With honey roasted garlic mayonnaise

With it's own mousse

In tempura batter with confit garlic mayo

Bound in creamy béchamel with truffle and four great cheeses

Carrots, cos lettuce, peas and green beans

Whipped goat's cheese with heritage tomato salad, croutons, Gordal olives, basil emulsion and lemon dressing